Gutti Vankaya Curry Recipe – Andhra Style

Gutti Vankaya Curry, a classic dish from Andhra Pradesh, is a flavorful and spicy stuffed brinjal (eggplant) curry. This traditional gutti vankaya curry recipe involves small brinjals stuffed with a rich masala paste and simmered in a tangy tamarind sauce, making it a perfect accompaniment to roti or rice.

Ingredients:

For Soaking:

• 8 small brinjals (eggplants)
• 1 tsp salt
• Water for soaking

For Masala Paste:

• 3 tbsp peanuts
• 2 tsp sesame seeds (til)
• 1 tbsp coriander seeds
• 1 tsp cumin (jeera)
• ¼ tsp fenugreek (methi)
• 1-inch cinnamon stick
• 2 cardamom pods
• 4 cloves
• 2 tbsp sliced dry coconut
• 1-inch ginger
• 3 garlic cloves
• ¼ sliced onion
• 1 tsp Kashmiri red chilli powder
• ¼ tsp turmeric
• 1 tsp salt
• ¼ cup water

For Curry:

• 3 tbsp oil
• 1 tsp mustard seeds
• 1 tsp cumin (jeera)
• 1 slit green chilli
• Few curry leaves
• ½ sliced onion
• ¼ tsp turmeric
• ½ tsp Kashmiri red chilli powder
• ½ cup tamarind extract
• 2 tbsp finely chopped coriander

Nutritional Information (per serving):

• Calories: Approximately 180-220 kcal
• Protein: 4-5g
• Carbohydrates: 15-18g
• Fat: 12-15g
• Fiber: 4-5g

Tips:

1. Selection of Brinjals: Use small, tender brinjals for better stuffing and flavor.
2. Roasting Spices: Ensure to roast the spices on low flame to bring out their full aroma and flavor.
3. Blending Masala Paste: Blend the masala paste to a thick, smooth consistency for easy stuffing.
4. Cooking Time: Simmer the curry on low flame to allow the brinjals to absorb the flavors fully.
5. Consistency: Adjust the tamarind extract to achieve your desired curry consistency, thicker for roti and slightly thinner for rice.

Instructions:

1. Cut the brinjals in an X shape without removing the stalks. Soak them in water with 1 tsp salt for 10 minutes.
2. Roast 3 tbsp peanuts until crisp. Add sesame seeds, coriander seeds, cumin, fenugreek, cinnamon, cardamom, and cloves. Roast until aromatic. Add dry coconut and roast slightly.
3. Let it cool, then transfer to a blender. Add ginger, garlic, sliced onion, chilli powder, turmeric, and salt. Blend to a thick paste using ¼ cup water.
4. Stuff the brinjals with the masala paste and set aside.
5. In a large pan, heat 3 tbsp oil. Add mustard seeds, cumin, green chilli, and curry leaves. Let them splutter.
6. Sauté sliced onion until slightly colored. Add turmeric and chilli powder. Sauté on low flame.
7. Add the stuffed brinjals and sauté gently. Cover and cook for 2-4 minutes, stirring occasionally.
8. Add the leftover masala paste and sauté well. Add tamarind extract and mix, adjusting consistency as needed.
9. Cover and simmer for 20 minutes, stirring occasionally. Once fully cooked, the masala will release oil. Add chopped coriander and mix well.
10. Serve hot with roti or rice and enjoy!

This Andhra-style Gutti Vankaya Curry is sure to tantalize your taste buds with its rich flavors and aromatic spices.