Gutti Vankaaya Kura (Stuffed Egg Plant/Brinjal Curry)
Gutti Vankaayi Kura or Stuffed Eggplant/Brinjal curry is Andhra special curry.This dish can be made with either the small purple brinjals or the small round green ones.But you need to make sure that the brinjals are absolutely fresh,shiny and tender(the seeds shouldnt be black)without a dried withered look.This dish tastes good only if the brinjals are fresh young and tender.The one I am posting today is made with the small purple ones.
Well stuffed brinjal curry can be made with a variety of stuffings.The one I am posting today is a family favourite and very simple to make.If the brinjals are tender you dont need to use a pressure cooker.The brinjals will cook well on steam in a cooking dish if tender.
10-12 fresh tender purple brinjals(vankaayi,aubergine)
2 onions finely sliced
6 flakes garlic
2 tbsp tamarind paste
1 tsp red chilli pwd
1/3 tsp turmeric pwd
1 tsp coriander pwd
1/2 tsp cumin pwd
1 tbsp white butter or ghee
1/2 tsp sugar (optional-but tastes good with sugar or jaggery)
oil
1 tsp cumin seeds
12 curry leaves
1/3 tsp methi seeds(menthulu,fenugreek)
salt
1 tbsp chopped coriander leaves(garnish)
Wash and dry the purple brinjals.Keep the stalks.
Prepare the stuffing first.
Heat 1 tbsp oil in a pan and add the garlic cloves and onions and fry on medium heat for 7-8 minutes or till transparent.Remove from fire and cool.Grind to a paste adding little water.
Add the coriander pwd,cumin pwd,chilli pwd,butter or ghee,sugar or jaggery and salt.Mix well.
Now take each brinjal and cut from the base end (opposite side of stem)and make a slit towards stem side but not all the way through i.e slit each brinjal into four sections lengthwise without cutting off the crown.The brinjals are ready for stuffing and the stuffing requires some patience…:)
Seperate the brinjal quarters gently and fill the stuffing inside slowly without breaking the brinjals.You dont want to break the brinjal…:)
Stuff all the brinjals in this manner.Keep aside the remaining paste.
Heat 2 tbsp oil in a cooking dish.Add cumin seeds and let them splutter.Add the methi seeds and curry leaves and fry for 5 seconds.
Now slowly place each of the stuffed brinjals in the dish and add the remaining paste on top and sprinkle 1/4 cup of water.Cover and cook for 20-30 minutes on slow heat.
Do check in between to stir the brinjals without breaking them.Once the brinjals are three fourth cooked add the tamarind paste and one cup water. Adjust salt.
Cover and cook further for another 15 to 20 minutes or till the brinjals are well cooked and soft to touch.Garnish with chopped coriander leaves.
To serve, gently lift the stuffed brinjals with a wide spoon and place on serving plate and pour the gravy.Tastes wonderful with hot rice or roti.
You can also check out stuffed brinjal curry at Indira’s Mahanandi and Bharli Vaangi at Nupur’s One Hot stove
By sailu • Nov 24th, 2005 • Category: All Recipes, Andhra Recipes, Curries & Gravies, Vegetables, Vegetarian Recipes
Sailu, you’ve just made me plan my menu for tomorrow–love this Andhra dish , Thanks for the recipe!
your welcome lera!Do let me know how it came out..u will love it.:)
Hi Sailu,
I bumped into your recipe while aggressively searching the net for an authentic guthi vankaya recipe.
This recipe sounds awesome, am gonna try to make it this weekend.
Kudos for an original post…finally i have bumped into something thats not the same as bhagara baingan!
Good job and thanks!
Sailu Garu,
Your recipes for Royyala Iguru, Gutthi Vankaya Koora and infact all your recipes make us homesick! Thank you for sharing, I bookmarked your blog and look forward to more recipes we can try out!
Thank you,Anonymous.
Shekar garu,I am glad my recipes remind you of sweet home.Thanks for book marking my blog and hope to post more authentic andhra food.
Hi Sailu, Is gutti vankaya koora same as bagara baigan? i.e., same recipe? if not, would you recommend any good places I can find it?
Thanks much!
No,Ram,gutti vankaya kura isnt the same as bagara baingan.Its a N.Indian dish and you can find a recipe for it at Mahanandi’s blog.
Here’s the link iwww.nandyala.org/mahanandi/archives/2005/12/29/bagare-baingan-nune-vankaya-kura
Hi sailu is gutti vankaya kura same as vankaya menthi karam?
hi sailu,
i have tried your gutti vankaya curry. today is 1st june 2006 and it is 6:07 pm here in philadelphia. i have finished making the curry with your instructions. it has come out very well and it tastes very good.
i have added your site to my favourites and i am thinking of trying other recipies also.
the way you give the instructions is very good i love to make when i have proper instrutions and also pictures of the item.
thanks a lot, vani.
I am so glad to hear that it came out well and you like the recipe presentation, Latha.
Hi Sailu,
I tried this type of gutti vankaya which is different from my mother’s gutti vankaya recipe. It came out very well and please keep us posted with nice recipes.
Thanks
Sailu
Hi Sailu:
First of all, I wish to let you know that this is one of my favorite cooking blogs - I like the presentation of items including the font and pictures. It’s realistic and a pleasure to read. Thank You for a great site!!
Secondly, I have become very fond of eggplant (or brinjals, as we call it back home) recently. I used to hate it while growing up!I keep browsing for different variants and am glad to have found this one.
I make a different version using ground raw onions, tomato, garlic, ginger, coriander, green and red chillies and mixing the same with vangibath powder (My Mom’s recipe that I make from scratch). This mixture is then stuffed into these small purple brinjals as you described and cooked until brown and well done.
The final product resembles yours and tonight I’ll try the same substituting with your spice mixes. Will keep you posted on how things turn out.
Thanks again and keep those tantilizing recipes coming!
Ciao,
Radhika
Vancouver, Canada
hi sailu,
i’ve tried some of your curries ..they are awesome,thanks for sharing..
[…] Each time I buy brinjals, I want to spin off a new dish, be it a variation of the classic stuffed brinjal, gutti vankaya kura or a basic stir fry. Come winter, when fresh green peas are abundantly available, I invariably prepare a simple delicious curry, Vankaya (brinjal) bataani (green peas). […]
Hi Sailu,
Bingo!! This was one of the dishes which I saw on the net came out really well. I was missing my mother’s dish but after preparing this dish I really felt that I was having this dish in my home.
Thanks a lot for a wonderful recipe. Please keep me posted.
Satish
Glad to hear that, Satish..:).
Hai Sailu,
Thank you very much for sharing this gutti vankaya curry(onion paste stuffing). I have tried many such other stuffed curries, but this was the best.
I was very happy as my husband has liked it the most.
I would like to suggest a variation for this. We can try up the same curry with Beerakaya and Dhondakaya(has to be boiled separately) which can be add in the onion paste along with tarmarind and sugar and are to be boiled for 15 to 20 minutes.
The same curry can also be done with potatos and raw bananas. Potatos have to be boiled separately. Raw Bananas have to be boiled in tarmarind pulp. Then they have to be added up in the onion paste and are to be boiled in the onion paste for some 15 minutes.
I just thought of sharing these variations so that others can try out something new.
[…] Sailus Gutti Vankaya Kura […]
Hi Sailu garu,
First time gutti vankaya koora cheddamani online lo search chesanu me site lo cahdivi ninna chesanu. Awesome ga vacchindhi (naku nenu cheppukovadam lendhi nijanga tinna ma friends andharu bagundhi annaru, recipe evariccharu ani adigite mee peru cheppa). Thank you verymuch for the wonderful recipe. Ma amma indhuloki koddiga peanut powder kooda vesedhi alage try chesanu.
Thank you verymuch for posting such a nice recipe. The cool part is u made it simple enough even for guys like us.
Thank U
Sailu Garu,
Thankyou very much,Gutthi Vankaya kura chala bagundi…
Sailu garu,
The way of ur presentation is awesome and is easy to follow..by the way I have tried lot of ur recepies…they came out awesome…I really appreciate your effort…
Please continue to post new ones..will be eagerly waiting:)
Hi Sailu,
I like your blog. Must say i have tried your stuffed brinjal and tindora. Loved it. Looking foward to more of your recipes. Your style of presentation is very precise .
Pri
Thank you sailu garu for all your recipes, maa ammamma kooda Gudivada deggara Guraza aney oori nunchi… mee recipes choosina, sitelo bommalu choosina, vandaka taste choosina, it feels so very at home… pellayaka US vacchesa, so naaku friend, amma, akka, chelli, everything in terms of cooking is you.. nenu edi chesina, adi baga kudirindantey just because of you… the pics you use just make my day and make me want to cook.
HI,
Your description is very clear. I willgive it a try soon !
Thanks
Anisha
Hi sailu
great.really i remembered my mothers recipe way back in the gulf.i can rely on this again and agian.
love
esther sagar
Hi Sailu, First I want to tell you that your website is awesome. I tried this recipe today. I have eaten this curry at different south indian restaurants and I wanted to try to make it myself.
I made it and it turned out ok….a little bit on the sour side (pullaga). I was wondering if the tamarind paste was necessary. Before I added the tamarind, it tasted excellent but after the tamarind I wasn’t satisfied. I guess I will try it next time without tamarind. Thanks a lot for the recipe though. I love your other recipes as well.
kumi
Hi Sailu,
I am a regular visitor to your site.My husband really enjoys when i cook all ur recepies.Yesterday I made Royyalu mudda koora.It was very good.I am gonna make guttivankaya today:)
Im very glad that u r from Vizag.I miss Vizag.
Hi Sailu,
your recipe for vankaya koora is simply superb. i have tried it personally and it was a grt hit……….
thanks for ur lovely description.
harish.