Gutti Vankaya Curry Recipe – Vegan

Coming all the way from Andhra cuisine, Gutti Vankaya Curry is a stuffed brinjal curry that tastes absolutely delicious. Made with brinjals, tamarind extract and a melange of spices, this recipe is finger-licking good. You can savour it with chapati or rice and enjoy it as a main dish. It is specially prepared for the festival of Ugadi in the Southern states of India.

You can adjust the thickness of the curry by adding some water. You can also add more whole spices or garam masala to accentuate the flavours of the dish. Do try this recipe and enjoy it with your family.

How to make Gutti Vankaya Curry

Step 1 – Slit the brinjals and dip in salt water

Firstly slit the brinjals into four parts without removing the stalk. Dip them in 2 cups of water along with 1 teaspoon of salt. Keep them aside for 15 minutes.

Step 2 – Prepare masala for stuffing

In order to prepare the masala for stuffing, roast peanuts, sesame seeds, cloves, cinnamon stick and coriander seeds. Roast on low flame for 2-3 minutes. Now add dry coconut and roast again for a minute. Let it cool down a bit and add the mixture to a blender. Also add garlic, ginger, green chilli, 1/4 cup onion, 1/2 tsp turmeric, salt and 1/2 tsp red chilli powder. Add 2-4 tbsp water and blend to form a thick paste.

Step 3 – Stuff the brinjals

Now stuff the slit brinjals with the prepared masala and keep them aside.

Step 4 – Prepare the curry

Now heat oil in a pan, add curry leaves, mustard seeds and cumin seeds. Add 3/4 cup onions and stir fry until golden. Add 1/2 tsp turmeric and 1/2 tsp red chilli powder.

Step 5 – Add stuffed brinjals

Now add stuffed brinjals to the pan and cook for 2-3 minutes. Add tamarind extract and stir well. Now cover the pan and let it cook for 15 more minutes. Stir occasionally.

Step 6 – Garnish and serve

Adjust the salt as per taste. Garnish with coriander leaves and serve. Make sure you try this recipe, rate it and leave a comment in the section below.

Ingredients of Gutti Vankaya Curry

• 2 Servings
• 4 medium eggplant/ brinjal
• 1 teaspoon mustard seeds
• 1 stalk curry leaves
• 1 cup onion
• 1 teaspoon kashmiri red chilli
• 2 tablespoon coriander leaves
• salt as required
• 1 teaspoon sesame seeds
• 1 tablespoon coconut powder
• 1 teaspoon ginger
• 2 clove
• 2 tablespoon vegetable oil
• 1 teaspoon cumin seeds
• 1 green chilli
• 1 teaspoon turmeric
• 1/2 cup tamarind extract
• water as required
• 2 tablespoon roasted peanuts
• 1/2 teaspoon coriander seeds
• 1/2 inches cinnamon
• 1 teaspoon garlic