Gutti Vankaya Kura | Stuffed Brinjal Curry ~ Andhra Style | Step By Step Recipe

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Welcome! I am finally ready to write down the recipes. As Andharites settled in Chennai, at home we mostly end up making Andhra foods and I am going to share my most favorite Guthi Vankai or Nune Vankai. Since Daddy loves brinjals, Amma often makes brinjals in different dishes. I can always say that this is the best of all of them.
I have seen adaptations of this by Tamil friends who call it Ennai Kathrikai. But nothing beats my Mom’s recipe. Hope you also enjoy as I have always.
Selecting the right variety of Brinjal is a must for this dish. The small really violet ones are best suitable.
Here you go for the things that make this wonderful dish.

 

Gutti Vankaya Kura | Stuffed Brinjal Curry

Ingredients Needed:

  • 1/2 kg – Brinjal
  • 2 medium (200 gms) – Onions
  • 3 medium (250 gms) – Tomatoes
  • Curry Leaves
  • Salt to taste
  • 150 ml – Cooking Oil
  • Mustard Seeds
  • Urud Dal (for seasoning)
  • Coriander Leaves

For the Masala

  • 100 gms – Roasted Groundnuts
  • 1 tsp – Ginger Garlic Paste
  • 100 gms – Dry Coconut or Fresh Coconut
  • 1 tsp – Poppy Seeds
  • 4 – Cloves
  • 3/4 inch – Cinnamon
  • 4 – Small Onions (Sambar Onions)
  • 15 gms – Coriander Powder
  • 10 gms – Chilli Powder
  • A pinch of Turmeric Powder
And last but not least dollops of mom’s love..:)

How to make Gutti Vankaya

  • Grind all the ingredients needed for the masala. Keep it aside.
  • Cut Onions and Tomatoes into fine pieces.
  • Clean the Brinjals and remove the stalk. Some makes this curry with the stalk.
  • Make four incursions on the Brinjals without cutting it fully.
  • Once the masala is ready, apply the masala into the Brinjals.
  • Put the cooking oil in a tawa, once its hot add mustard seeds, onions, curry leaves.

 

  • When its brown, add tomatoes to it. Add the Brinjals when the tomatoes are well cooked.
  • Fry for few mins, then add water and cook it covered till brinjals are well cooked. It might take around 30 mins to get the Brinjals well cooked.
  • Once ready serve it hot with rice or chapattis.

Gutti Vankaya Kura | Stuffed Brinjal Curry

Cuisine Andhra Pradesh
Author Srivalli

Ingredients

  • 1/2 kg Brinjal
  • 2 medium Onions (200 gms)
  • 3 medium Tomatoes (250 gms)
  • Curry Leaves
  • Salt to taste
  • 150 ml Cooking Oil
  • Mustard Seeds
  • Urud Dal (for seasoning)
  • Coriander Leaves

For the Masala

  • 100 gms Groundnuts Roasted
  • 1 tsp Ginger Garlic paste
  • 100 gms Coconut Fresh or Dry Coconut
  • 1 tsp Poppy Seeds
  • 4 Cloves
  • 3/4 inch Cinnamon
  • 4 Small Onions (Sambar Onions)
  • 15 gms Coriander Powder
  • 10 gms Chilli Powder
  • A pinch Turmeric powder

Instructions

  • Grind all the ingredients needed for the masala. Keep it aside.
  • Cut Onions and Tomatoes into fine pieces.
  • Clean the Brinjals and remove the stalk. Some makes this curry with the stalk.
  • Make four incursions on the Brinjals without cutting it fully.
  • Once the masala is ready, apply the masala into the Brinjals.
  • Put the cooking oil in a tawa, once its hot add mustard seeds, onions, curry leaves.
  • When its brown, add tomatoes to it. Add the Brinjals when the tomatoes are well cooked.
  • Fry for few mins, then add water and cook it covered till brinjals are well cooked. It might take around 30 mins to get the Brinjals well cooked.
  • Once ready serve it hot with rice or chapattis.
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