Andhra-style Gutti Vankaya Kura is a much-loved brinjal curry made with small eggplants and a flavourful roasted peanut, sesame and spice masala. It is delicious with hot rice, ghee or chapati. This home-style version is aromatic, gently tangy and easy to make.
Recipe at a Glance
- Prep time: 15 minutes
- Cook time: 30–35 minutes
- Serves: 4
- Course: Main dish
Ingredients
- 8–10 small brinjals (eggplants)
- 3 tbsp peanuts
- 1 tbsp sesame seeds
- 1 tbsp desiccated coconut (optional)
- 1 medium onion, finely chopped
- 1 tbsp ginger-garlic paste
- 2 tbsp oil
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- ¼ tsp turmeric
- 1–1½ tsp chilli powder, to taste
- 1 tsp coriander powder
- ½ tsp cumin powder
- Small lemon-sized piece of tamarind, soaked in warm water
- Salt, to taste
- Fresh coriander, chopped
- Water as needed
How to Make Gutti Vankaya Kura
1. Prepare the brinjals
Wash the brinjals and make a deep cross-shaped slit from the bottom, keeping the stems intact. Place them in water so they do not discolour.
2. Make the masala
Dry-roast the peanuts until fragrant. Add sesame seeds and roast briefly. Cool, then grind with the coconut (if using), chilli powder, coriander powder, cumin powder, turmeric, salt and a little water to make a thick paste.
3. Stuff the brinjals
Carefully open each slit and fill the brinjal with the masala. Keep any extra paste for the curry.
4. Cook the curry
Heat oil in a wide pan. Add mustard seeds and cumin seeds. When they splutter, add the chopped onion and cook until soft. Stir in the ginger-garlic paste and cook for a minute.
Arrange the stuffed brinjals in the pan and gently turn them in the oil. Add the remaining masala and a little water. Cover and cook on low heat for 20–25 minutes, turning gently now and then, until the brinjals are tender. Add small splashes of water if the masala starts sticking.
5. Add tamarind and finish
Extract the tamarind water and add it to the pan. Simmer uncovered for 3–5 minutes until the gravy reaches your preferred consistency. Taste, adjust salt and garnish with fresh coriander.
Tips for Tasty Brinjal Curry
- Choose small, tender brinjals that are similar in size so they cook evenly.
- Roast the peanuts and sesame seeds gently; avoid burning them.
- Cook on low heat and turn the brinjals carefully to keep them intact.
- Adjust chilli and tamarind to suit your family’s taste.
What to Serve with Gutti Vankaya
Serve this curry hot with steamed rice, a little ghee, and a simple dal or rasam. It also pairs well with chapati.
Frequently Asked Questions
Can I make the masala ahead?
Yes. Prepare the roasted nut-and-spice paste a day ahead and refrigerate it in an airtight container. Use a little water to loosen it when stuffing the brinjals.
How do I know the brinjals are cooked?
They should be tender when pierced with a knife, but still hold their shape. Cooking time depends on the size and freshness of the brinjals.
Photo credit: Lampos Aritonang via Unsplash.