Gutti Vankaya Kura ~ Stuffed Egg Plant/Brinjal Curry

Gutti Vankaya Kura or Stuffed Eggplant/Brinjal curry is Andhra traditional special curry.This dish can be made with either the small purple brinjals or the small round green eggplants. But you need to make sure that the brinjals are absolutely fresh, shiny and tender (the seeds should’nt be black) without a dry 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 favorite and very simple to make. If the brinjals are tender you don’t need to use a pressure cooker. The brinjals will cook well on steam in a cooking vessel, if tender.

Gutti Vankaya Kura Recipe

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 tbsp jaggery (optional- but tastes good with sugar or jaggery)
2 tbsps
1 tsp cumin seeds
12 curry leaves
large pinch methi seeds (menthulu,fenugreek)
salt to taste
1 tbsp chopped coriander leaves(garnish)

Wash and dry the purple brinjals. Keep the stalks.
Prepare the stuffing first.
Heat 1/2 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…:)
Separate the brinjal quarters gently and fill the stuffing inside slowly without breaking the brinjals.
Stuff all the brinjals in this manner. Keep aside the remaining paste.

Heat 1 1/2 tbsp oil in a cooking dish. Add cumin seeds and let them splutter. Add the methi seeds and curry leaves and fry for few 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. and cook for 20-30 minutes on slow heat.
Do check in between to stir the brinjals without breaking them. the brinjals are three fourth cooked add the tamarind paste and one cup water. Adjust salt.
Cover and cook further for another 25-30 minutes or till the brinjals are well cooked and soft on 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.

Gutti Vankaya Kura ~ Stuffed Egg Plant/Brinjal Curry

  Prepare time:
 Serves: 5

 Main Ingredients:

  •  brinjal
  •   onion
  •   tamarind


Gutti Vankaayi Kura or Stuffed Eggplant/Brinjal curry is Andhra traditional special curry. A simple Indian food recipe that can be made with tender purple brinjals or small round green eggplants.
  • Lera

    Sailu, you've just made me plan my menu for tomorrow–love this Andhra dish , Thanks for the recipe!

  • sailu

    your welcome lera!Do let me know how it came out..u will love it.:)

  • Anonymous

    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!

  • Sekhar, USA

    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!

  • sailu

    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.

  • ram

    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!

  • sailu

    No,Ram, gutti vankaya kura isnt the same as bagara baingan. Its a North Indian dish and you can find a recipe for it at Mahanandi’s blog.

  • Anonymous

    Hi sailu is gutti vankaya kura same as vankaya menthi karam?

  • vani

    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.

  • Sailu

    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.


  • Radhika

    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!


    Vancouver, Canada

  • shyamala chittanahalli

    hi sailu,
    i’ve tried some of your curries ..they are awesome,thanks for sharing..

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  • Satish

    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.


    Glad to hear that, Satish..:).

  • Srilakshmi

    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.

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  • Chintu

    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

  • AR

    Sailu Garu,

    Thankyou very much,Gutthi Vankaya kura chala bagundi…

  • goutham

    Sailu garu,

    The way of ur presentation is awesome and is easy to 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:)

  • pri

    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 .


  • Sushma

    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.

  • anisha


    Your description is very clear. I willgive it a try soon !


  • esther sagar

    Hi sailu
    great.really i remembered my mothers recipe way back in the gulf.i can rely on this again and agian.

    esther sagar

  • Kumi

    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.


  • Jahnavi

    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.

  • harish

    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.


  • Suman

    Hi sailu mam,

    Amazingly simple description.. Im gonna do it for first time today… Helps a lot to bachelors like us…. Keep posting.

    Thank you


  • deepika

    HI Sailaja,
    I found ur blog on google search,its very interesting and delicious(recipes),yesterday i tried ur guttivankaya(purple brinjal) came out very well..thanks for the wonderful will try ur stuffed Dondakaya.thanks once again for sharing ur recipes with the people like us(i am also from andhra).I liked the pictures of the recipes very much.they are mouth watering.i have added ur site to my fav list.WISH U A VERY HAPPY DIWALI TO YOU AND ALL UR BLOG VIEWERS

  • Raji

    I have tried your Gutti vankaaya recipe and it came out very well, and we enjoyed it.

    Thank for the recipe, May God Bless You,,,,

  • Dick Chennai

    Hi :

    I am happy with your recipes unless like others. The OTHERS give a big narration before the recipe, like how they come across the recipe, or their mother – in-law liked it or while they got this recipe while f*** the husband etc.

    To everyone: PLEASE KEEP THE PERSONAL NARRATION DOWN AND SHOW/TELL US THE RECIPE. We don’t want to hear or know about your personal life… like …. my son liked it or my Husband liked etc…because everyone has a life just like yours. If you do not tell about personal details and continue with explaining the recipe only… EVERYBODY WILL LIKE IT.

    • Replying to a nonsense poster

      Nee Bondha! If there is a personal sentiment associated with a recipe that someone is posting, what is wrong with that??

      Sounds like you are the problem. Many of us do like the personal narration that comes with the recipe.

      You have a choice to not read if you don’t like the way it is written. It is not like they are posting recipes for people like YOU. Don’t like it. don’t read it. Go elsewhere. It is as SIMPLE as that.

  • ruth

    what is 1 tablespoon and what is meant by 1 teaspoon. iam not able to understand the measurements please can you help me

  • sameera

    hi sailu garu, nice recipe. gud taste.

  • ramya

    hai sailu gaaru,

    amma vankayalu,jonna pindi pampindi. kaani maavaaru mecchukunela ela cheyaalo teliyaka furious ga search chesthe mee guthivankaya koora dorikindi. sagam chesinantha santhoshanga vundi. :)) ivaala raathriki chestunnanu. aayanagaari comment tho saha malli post chesthaanu. chaala thanks, ramya. ps. mee sitenu favourites loki shift chesukunnanu. ๐Ÿ™‚

  • Manoj

    kudos to sailaja……….

  • Srilakshmi

    Hi Sailu,

    It was simply delicious…..cheers to u ๐Ÿ™‚


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  • n33ma

    This gravy turns out well each time!Thanks.

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    • pratyusha


      The recipe is awesome.. it reminds me of the food made by my mom. Thanks for the recipe.

  • Sree

    Dear sis, v r frm kerala, living in UAE. my husband was in Andhra for long time. he loves Andhra dishes. i ws searching for such recipes. i tried this recipe and it came out very well. i too really liked it. thank you dear…and i’ll try more andhra recipes in future.

  • sree

    hi sailu, i made this curry for our gettogether….evrybody liked it…thank you soooooo much….

  • Ashok

    Thank you Sailu, It is easy and simple. I heard that cocnut paste, peanuts and pupy seeds would add more flavour to the curry. Is it correct?

  • Ashok

    Thank you Sailu, It is easy and simple. I heard that cocnut paste, peanuts and pupy seeds would add more flavour to the curry. Is it correct?

  • 2peas

    Great post! I love these.

  • kalyan

    very nice recipe. Thanks for posting it.

  • Jazz

    Hi Sailu.. Doesn’t it contain roasted peanuts.. ? What is the recipe for the similar brinjals using roasted peanuts for stuffing.. ?

    And I love love love your blog.. The photos, the recipes, the descriptions, everything about it.. Very easy to follow.

    I’m in the US from the last 1 month, and love to try out new dishes from your site. And as I have married an andhra guy, I like to experiment with the andhra recipes you post. Thanks again. ๐Ÿ™‚

    • Anonymous

      Peanuts are not required for this recipe. Hyderabadi style Bagara Baingan calls for the use of peanuts.

      Thank you for the very sweet and kind words. ๐Ÿ™‚

    • Anonymous

      Peanuts are not required for this recipe. Hyderabadi style Bagara Baingan calls for the use of peanuts.

      Thank you for the very sweet and kind words. ๐Ÿ™‚

  • Jazz

    Hi Sailu.. Doesn’t it contain roasted peanuts.. ? What is the recipe for the similar brinjals using roasted peanuts for stuffing.. ?

    And I love love love your blog.. The photos, the recipes, the descriptions, everything about it.. Very easy to follow.

    I’m in the US from the last 1 month, and love to try out new dishes from your site. And as I have married an andhra guy, I like to experiment with the andhra recipes you post. Thanks again. ๐Ÿ™‚

  • Psnreddy1969

    l had tried and its taste is awsome……. thanks for sailus kitchen….. p.s.n.reddy.

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  • Deetee

    Hi there, I love your blog, I’ve tried out quite a few recipes. This recipe was good, but not finger-lickin’ good. I found another one which calls for almost no onion, but for urad dal, chana dal, red chillies, peanuts, coriander seeds, two teaspoons grated coconut, and haldi power (to be roasted and ground into a paste, with a few other things.) This was pretty awesome. The coriander seeds and the coconut lend amazing flavor to this dish. Your recipe is just fine, but needs to be tweaked for flavor.
    Thanks again for posting!

    • Sailu | Indian Food

      Thanks for the feedback. ๐Ÿ™‚

  • shivani polavarapu

    Super simple yet damn tasty. Before I got your recipe, I never got the brinjals perfectly cooked. I owe a lot to this site… Simply love your recipe s Sailu Garu.

  • Mona

    I owe a lot to you Sailu garu. Your Andhra style food is my inspiration to learn more about Indian cooking. You are like my cooking Goddess. Have you published a book? If you didn’t, you really should. I love the presentations and explanations. Simply lucid. For any Indian dish, my google search would start with ‘Sailu’s (name of dish)’. May the force be with you, forever and always. Much love from California.