Tuesday, March 18, 2008

Gutti Vankaaya Kura (Stuffed Eggplant Curry)

Guttivankaya kura is a traditional Andhra brinjal speciality.It is very rich in taste.This curry is very famous and there are people who love this curry and there are also people who hate it(comparitive less % am sure of it)my father and brother hate this curry so my mom used to hardly make it...Now i make it often as this is my hubby's fav and i like it too.....here goes the recipe.

Ingredients :

medium size Onion -1
green chilies -2
Cinnamon stick(chekka)-1
Cumin seeds(jeelakara)-1 tsp
Sesame seeds(nuvvulu)-4 tbsp
Peanuts-1 tbsp
Dry red chilli-4
Dry coriander seeds-3 tsp
Dry dessicated coconut -1 tbsp
Tamarind - lemon size ball
Turmeric powder-¼ tsp
Red chilli powder-2 tsp
Mustard(aavalu)-¼ tsp
Cumin seeds(jeera)-¼ tsp (for tempering)
Curry leaves-6 nos
Salt (or to taste)-1 tsp
Oil-2 tbsp
Eggplants(vankaya)i used purple ones even green eggplants are fine -5

Method :

1.Dry roast each of the following ingredient separately
a.peanuts, b.sesame seeds, c.corainder seeds, d.dry red chillies, e.dry dessicated coconut

2.After roasting Grind them along with cumin seeds to make a thick paste if necessary add little water but dont add much we want it to b paste like so that we can stuff the brinjals properly if its too watery it cannot stay so add little.

3.Wash the brinjals dont remove the stem and to the other side of the veggie cut as a + sign (plus sign) cut until down of the veggie until it reaches 1/2 inch above the stem of the brinjal.

4.And now open the brinjal a little apart and stuff it with the paste.Keep the remaining paste for gravy.

5.Heat oil in a sauce pan splutter mustard,cumin,cinnamon,cloves,curry leaves

6.Add onions,green chillies,turmeric pwd after the onions are translucant add the remaining paste and dilute it with acup of water.,to it add tamarind pulp

7.meanwhile take another pan add 1tbsp oil to it and add the stuffed brinjals just frying on the outside for 5 mins...this step can be avoided its not mandatory...

8.After step 6 you can directly arrange the eggplants to the curry and cook or do the step 7 and add to the curry after arranging the eggplants inthe curry keep lid over the pan and cook on medium flame,cook until oil oozes out.

Its DONE !!!
This curry goes well with hot rice.


Harini said...


When shud v add salt in the above recipe? I am sorry but I didn't find that step.


archana said...
This comment has been removed by a blog administrator.
ARCHANA said...


very sorry that i missed your comment and for delayed response.
we have to add salt to the paste and then stuff it into brinjals and use the remaining paste for curry...

SriVidya said...

Thanks for the recipe archi. Will make it and let u know the result....