Gutti Vankaya Kura
Telangana stuffed brinjal curry — small, round purple or green brinjal (vankaya) are slit crosswise at the base without cutting through, then stuffed with a freshly ground paste of roasted peanuts, sesame seeds, dried coconut, dried red chilli, coriander seeds, cumin, and garlic, fried in sesame oil with mustard seeds and onion until the brinjal softens completely and the oil separates from the masala. The stuffing seeps out into the oil during frying and forms a thick, nutty, dark-red coating sauce. The Telangana version uses a heavier hand with sesame and peanuts than the Andhra version, giving the dish a distinctly richer, nuttier character. One of the most celebrated preparations in Telangana cooking; a marker of festive cooking and generous hospitality.
Cuisines
Best for
Recipe
Ingredients
| 8-10 | small brinjals (eggplants) |
| 2 tablespoons | peanuts |
| 2 tablespoons | sesame seeds |
| 1 tablespoon | coriander seeds |
| 1 teaspoon | cumin seeds |
| 4-5 | dried red chilies |
| 1 tablespoon | tamarind pulp |
| 2 tablespoons | oil |
| 1 teaspoon | mustard seeds |
Instructions
- 1 Wash the brinjals and make a cross slit on each, keeping them intact at the stem.
- 2 Dry roast peanuts, sesame seeds, coriander seeds, cumin seeds, and dried red chilies until fragrant.
- 3 Allow the roasted ingredients to cool, then grind them into a coarse powder.
- 4 Mix the powder with tamarind pulp and salt to form a thick paste.
- 5 Stuff each brinjal with the prepared paste and set aside.
- 6 Heat oil in a pan and add mustard seeds, cumin seeds, asafoetida, and curry leaves.
- 7 Once the mustard seeds splutter, add the stuffed brinjals to the pan.
- 8 Sprinkle turmeric powder and red chili powder over the brinjals.
- 9 Add water to the pan, cover, and cook on low heat until the brinjals are tender.
- 10 Stir occasionally and ensure the masala does not burn.
- 11 Once cooked, adjust salt if necessary and serve hot.
Tips
For a richer taste, you can add a little jaggery to the stuffing paste.