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Gutti Vankaya Kura (Andhra Style Stuffed Eggplant Curry)

Gutti Vankaya is a Andhra specialty. Baby eggplants are stuffed with spicy peanut filling and cooked to perfection. Serve with rice for a lip smacking meal.
Author: Pavani
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Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Course: Side Dish
Cuisine: andhra, south indian
Servings: 6 servings

Ingredients

For the masala/ spice paste:

  • ½ cup Peanuts
  • 3 tbsp Sesame seeds, dry roasted until golden
  • 1 tsp Cumin seeds
  • 1 tbsp Coriander seeds
  • 4 Cloves
  • 1" Cinnamon stick
  • 6 Dry red chilies
  • 2 tbsp Tamarind pulp

For the Curry:

  • 2 tbsp Oil
  • 12~15 Baby eggplants, washed and dried
  • To Taste Salt

Instructions

Make the Spice Paste:

  • Dry roast the ingredients listed under masala until golden brown and fragrant. Cool slightly and grind along with tamarind pulp, salt and a few drops of water to make a smooth, thick paste.

Prep the Eggplant:

  • Make a “+” cut on the bottom of the eggplant, about ¾th of the way up, making sure that the eggplant still holds together and does not become pieces. Keep aside.
  • Gently open the eggplants and stuff the masala inside. Continue doing it for the remaining eggplants. Set any remaining stuffing to the side as this will be used to make the gravy for the dish.

Make Gutti Vankaya Kura:

  • Heat oil in a sauté pan; arrange the stuffed eggplants in the pan. Cook covered on medium low heat until eggplants are about ¾th cooked.
  • Add ½ cup of water to the left over masala and pour it into the pan, cover and cook until the sauce is bubbly and the eggplants are cooked all the way through.
  • Check seasonings and serve with rice or roti. This dish is usually served with steamed white rice, but can also served be with some pongal (khichdi).

Notes

  • Choose the freshest eggplant that you can find. Pick small baby eggplant and make sure all of them are of the same size.
  • Crowns should be bright green and not brown.
  • When gently pressed, they should be are firm but not too hard. Also avoid anything with bruises.
  • Undercooked eggplant tastes bad - so cooking it thoroughly low and slow on medium-low heat is the key to get the best taste and texture.
  • This curry can be made in the pressure cooker or an Instant Pot to expedite the cooking process and also to make sure that the eggplant are thoroughly cooked through.
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