Gutti Vankaya Kura - Stuffed Brinjal Curry / Stuffed Egg Plant curry

Well, Today I am sharing my favourite and also my family's favourite dish, "Gutti Vankaya Kura"(Stuffed Brinjal Curry)South indian very very special Andhra curry made it easy:) Hope you all like it:)


Preparation time: 20min
Cooking time: 30 min
Serve for: 6 members

Andhra traditional special curry. for veg people also:) It's not a simple Indian food recipe, it's a huge priority in south indian marriages to serve with biryani, a really very tasty dish;) It's made with tender purple brinjals or small round green eggplants. But in my way, I preferred green small or big rounded brinjals because purple brinjals are not very tasty for curry it's better for only frying. Green Nellore brinjals are really very tasty for this dish:) This dish tastes good only if the brinjals are fresh, young and tender. If the brinjals are fresh don’t need to use a pressure cooker. If you want to cook in a pressure cooker give only one whistle. other wise whole curry looks like a tsunami I mean whole curry is spoiled:) The brinjals will cook well in a cooking pan.

Gutti Vankaya Kura ~ Stuffed Egg Plant/Brinjal Curry step-by-step guide to a delicious dish.

Main Ingredients:

10-12 fresh tender greenor purple brinjals(egg plants) or one K.G

250 grm sunflower oil or ground nut oil

4 onions medium size

5tomatoes medium size

2garlic cloves

2 table spoon tamarind paste or juice(if you soaked in water)

2 table spoon red chilli powder

1/3 teaspoon turmeric powder

1 tsp coriander powder

1/2 tbsp poppy seeds (khash khash)gasa gasaalu (telugu)

(optional- but tastes good)

1/4 methi seeds (menthulu,fenugreek)

1/2 cumin seeds (zeera,jila karra)

2 table spoon sesame seeds(thella nuvvulu) thil in hindi

1 teaspoon turmeric powder haldi  (pasupu)

salt to taste

masala pastes and powders:

Remove the paste from the blender and set aside.

for groundnut paste 5 table spoon full peanuts for paste ,1st lightly fry the peanuts then remove the peal,then make the paste of peanut or ground nut.

1/4 teaspoon methi ,1/2 tea spoon zeera lightly fry on medium heat the make it powder then add 2 cloves of garlic then blend it.

4onions paste

5 tomatos paste

Dried 4 table spoon full coconut paste.

white khash khash 2 table spoon full paste

til तिल  (sesame seeds )ka paste 2 tea spoon 

groundnut paste or peanut paste ( add this into stuffing paste with coconut paste)

making and stuffing brinjal:

Add the coriander powder,chilli powder,coconut paste,khash khash paste,til ka paste,peanut paste and haldi and salt. 

Mix well.Now take each brinjal and cut from the base like + plus shape don't cut the crown.

Separate the brinjals gently and fill the stuffing inside slowly without breaking the brinjals.

Stuff all the brinjals in this manner. Keep aside the remaining paste.

Ingredients for tadka (popu or tiragamata in telugu):

4 Dried red chilli pieces (Endu Mirchi)

15 curry leaves(karepaak,karivepaku)

1 tea spoon cumin seeds(zeera)(jila karra)

1 tea spoon chana dal(Split Bengal gram)(senaga bedalu in telugu)

2 tea spoon urad dal or maash ki daal (white lentil)(minapappu in telugu)

1 teaspoon Mustard seeds (Aavalu)

Gutti Vankaya Kura ~ Stuffed Egg Plant/Brinjal Curry Recipe:

Step 1

tadka or popu:Take 250 grm oil in a cooking pan or dish sunflower or groundnut oil  in a non stick pan.

Heat to warm. Quickly add and toast cumin and mustard seeds,chana dal and urad dal to a creamy light brown colour.

When seeds start to pop add curry leaves, dried red chilli pieces Just a few seconds on medium heat, simmer (slow) the the heat. 

Add onion paste and cook for one minute then add tomato paste and garlic methi cumin powder and mix well  with wooden stick cook 5 mins on medium heat.

Now slowly leave stuffed brinjals in the dish and add the remaining paste on top and add 4 tea cups of water.

and cook for 5 minutes on high heat. then quickly slow the heat cook for 20 mins on very slow heat.

Do check in between to stir the brinjals without breaking them.

The brinjals are cooked well add the amarind paste or juice and one cup of water.

Do check salt always and add if needed.

Cover and cook  for another 5 mins till the brinjals are well-cooked and soft to the touch.

it's really delicious dish, serve with rice or roti or eat it directly,its not very spicy ;)!