Andhra · Main course
Gutti Vankaya Kura
గుత్తి వంకాయ కూర
Gutti vankaya kura is an Andhra curry of small brinjals stuffed with a roasted nut and spice mixture. Slit the brinjals without separating their bases, fill them, then simmer gently in an onion and tamarind gravy. This version uses groundnuts, sesame and coconut for a thick, clinging sauce.
- vegetarian
- vegan
- gluten-free
Ingredients
- 400 g (approximately 2 2/3 cups)BrinjalAbout 8 small brinjals; retain short stalks.
- 40 g (approximately 1/4 cup)Raw groundnuts Organic Mandya
- 20 g (approximately 2 tbsp)White sesame seeds Organic Mandya
- 20 g (approximately 1/4 cup)Dry grated coconut
- 8 g (approximately 1 1/2 tbsp)Coriander seeds
- 2 g (approximately 1 tsp)Cumin seeds Organic Mandya
- 4 g (approximately 3 tbsp)Byadagi dried chillies Organic Mandya
- 15 g (approximately 1 tbsp)Seedless tamarind Organic Mandya
- 350 ml (approximately 1 1/3 cups)Water50 ml tamarind, 100 ml paste, 200 ml gravy.
- 100 g (approximately 2/3 cup)OnionFinely chopped.
- 5 g (approximately 1 tsp)Fresh ginger
- 10 g (approximately 2 tsp)Garlic
- 1 g (approximately 1/4 tsp)Turmeric powder
- 6 g (approximately 1 tsp)Fine salt
- 5 g (approximately 1 1/2 tsp)Jaggery powder Organic Mandya
- 30 ml (approximately 2 tbsp)Cold-pressed groundnut oil Organic Mandya
Method
Roast stuffing
Dry-roast groundnuts over low heat for 5 minutes, including sesame, copra and dry spices for the final 2 minutes.
⏱ 5 minCool stuffing
Cool the roasted mixture for 5 minutes.
⏱ 5 minExtract tamarind
Squeeze tamarind into 50 ml warm water and strain away the fibres.
Grind paste
Grind roasted ingredients, ginger, garlic, salt and turmeric with 100 ml water to a thick paste.
Slit brinjals
Cut two crossing slits in each brinjal, leaving the stalk end attached.
Stuff brinjals
Press part of the paste into each slit, reserving the rest for gravy.
Cook onion
Sauté onion in oil over medium heat for 5 minutes, until softened.
⏱ 5 minBuild gravy
Stir reserved paste, tamarind extract, jaggery and remaining 200 ml water into the onions.
Simmer brinjals
Simmer stuffed brinjals in one layer, covered over low heat for 20–25 minutes, turning carefully once, until tender.
⏱ 25 minRest curry
Rest covered off the heat for 5 minutes.
⏱ 5 min
Shop the ingredients
Tips
- Use a 250 ml cup, 15 ml tbsp and 5 ml tsp; follow the gram weights when cup measures differ.
- Keep the brinjals attached at the stalk end.
- Use low heat after adding the nut paste.
Serving
Serve with plain rice or rotti.
Storage
Refrigerate within 2 hours and use within 2 days; reheat gently until hot.
Variations
- Omit jaggery for a sharper gravy.
- Add 6 g (3 tbsp loosely packed) coriander after cooking.
Nutrition per serving
| Energy | 244 kcal |
|---|---|
| Protein | 5.9 g |
| Carbohydrates | 18.9 g |
| Fat | 18.3 g |
| Fibre | 7.2 g |
Approximate, calculated from representative raw-ingredient values and divided by the stated servings; includes measured cooking fat and excludes separately served accompaniments.
Questions people ask
Which brinjals suit gutti vankaya?
Choose small, firm brinjals of similar size with tender skins and few developed seeds. Similar sizes help them cook evenly in one layer. Large brinjals can be used in a different curry, but they do not hold this whole stuffed shape as neatly.
How do I stop stuffed brinjals falling apart?
Leave the stalk end attached when cutting the crossing slits and avoid overfilling. Use a broad pan, simmer gently and turn with a spoon supporting the base. Vigorous stirring can release the stuffing and break skins that have softened during cooking.
Can I omit sesame from gutti vankaya?
Sesame contributes flavour and body, but it can be omitted for a different version. Increase groundnuts by 15 g if suitable for the people eating, then adjust the paste water carefully. Keep the stuffing thick enough to remain inside the brinjal slits.
Why is my brinjal curry still firm inside?
The brinjals may be large, closely packed or simmering without enough liquid. Check the thickest part near the stalk with a knife. Add a little hot water and continue gently until tender rather than increasing heat and scorching the nut-rich gravy.
Can I prepare gutti vankaya in advance?
The finished curry can be cooled promptly and refrigerated for up to two days. Reheat gently in a covered pan with a little water until hot throughout, turning the brinjals carefully. Stuffing raw brinjals far ahead can lead to browning and moisture loss.
Photo: Organic Mandya · © Organic Mandya
