Gutti Vankaya Kura

Gutti Vankaya Kura

Gutti Vankaya Kura

Veg Vegan

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

Rayalaseema Andhra Telangana

Best for

Lunch Dinner

Build a full meal around Gutti Vankaya Kura

Get a matched combo of sides and accents

Recipe

Prep: 20 min Cook: 40 min Total: 60 min 2-3 servings

Ingredients

Eggplant 8-10 Eggplant , small
Peanut 2 tablespoons Peanut
Sesame Seed 2 tablespoons Sesame Seed
Coriander Seed 1 tablespoon Coriander Seed
Cumin 1 teaspoon Cumin , seeds
Red Chili 4-5 Red Chili , dried
Tamarind 1 tablespoon Tamarind , pulp
oil 2 tablespoons Oil
Mustard Seed 1 teaspoon Mustard Seed

Instructions

  1. 1 Wash the brinjals and make a cross slit on each, keeping them intact at the stem.
  2. 2 Dry roast peanuts, sesame seeds, coriander seeds, cumin seeds, and dried red chilies until fragrant.
  3. 3 Allow the roasted ingredients to cool, then grind them into a coarse powder.
  4. 4 Mix the powder with tamarind pulp and salt to form a thick paste.
  5. 5 Stuff each brinjal with the prepared paste and set aside.
  6. 6 Heat oil in a pan and add mustard seeds, cumin seeds, asafoetida, and curry leaves.
  7. 7 Once the mustard seeds splutter, add the stuffed brinjals to the pan.
  8. 8 Sprinkle turmeric powder and red chili powder over the brinjals.
  9. 9 Add water to the pan, cover, and cook on low heat until the brinjals are tender.
  10. 10 Stir occasionally and ensure the masala does not burn.
  11. 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.