Gutti Vankaya Kura (Stuffed Brinjal Curry)గుత్తి వంకాయ కూర

Name: Gutti Vankaya Kura (Stuffed Brinjal Curry)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Telugu (Andhra & Telangana)
Ingredients: 8 Small brinjals/eggplant (వంకాయ); 1/4 cup Peanuts; 2 tbsp Sesame seeds (నువ్వులు); 2 tbsp Grated coconut; 5 Dried red chillies; 1 tbsp Coriander seeds; 1 tsp Cumin seeds; lime-sized ball Tamarind; 1 Onion, chopped; 1 tbsp Ginger-garlic paste; for tempering Mustard seeds, curry leaves; as needed Oil, turmeric, salt

⏱ Prep 20m🍳 Cook 30m🍽 Serves 4🌿 Vegan

Video: Vismai Food (YouTube)

Gutti vankaya kura is an Andhra classic — small brinjals slit and stuffed with a rich roasted peanut, sesame and coconut masala, then simmered in a tangy tamarind gravy. Nutty, spicy and tangy all at once, it is a feast with rice or roti.

📍 Make it in Plano

This recipe is the same everywhere — but where you buy the ingredients and eat the dish is local to you.

Finding Desi spots near Plano…

Ingredients

▪Small brinjals/eggplant (వంకాయ)8
▪Peanuts1/4 cup
▪Sesame seeds (నువ్వులు)2 tbsp
▪Grated coconut2 tbsp
▪Dried red chillies5
▪Coriander seeds1 tbsp
▪Cumin seeds1 tsp
▪Tamarindlime-sized ball
▪Onion, chopped1
▪Ginger-garlic paste1 tbsp
▪Mustard seeds, curry leavesfor tempering
▪Oil, turmeric, saltas needed

🌍 Cooking abroad? Substitutions

Use small, tender purple or green brinjals; if only large ones are available, cut into thick chunks and cook in the same masala.
Peanuts and sesame are the body of the dish — both are widely available; roast them fresh for the aroma.

Method

1Dry-roast the peanuts, sesame, coconut, red chillies, coriander and cumin until fragrant; cool and grind to a coarse-smooth masala with salt.
2Wash the brinjals, keep the stems, and slit each into quarters without cutting through. Stuff generously with the masala; reserve the extra.
3Heat oil, splutter mustard seeds and curry leaves, sauté onion and ginger-garlic paste until soft.
4Place the stuffed brinjals in, add turmeric, the reserved masala, tamarind extract and a cup of water; cover and cook on low heat, turning gently, until the brinjals are soft and the gravy is thick.
5Rest and serve with steamed rice and ghee, or roti.

A Desi.Net original recipe · part of our Indian Cuisine library. Confirm details and adjust to taste.