Gutti vankaya recipe – Gutti vankaya kura is a popular stuffed brinjal curry recipe from Andhra Cuisine. We make it often at home to go with plain rice or chapati. It is the same as enne badanekai from the North Karnataka cuisine. Sesame seeds are used in north Karnataka which I have not used here.
You may also like to check this Gutti dry vankaya fry. To make most stuffed brinjal curry recipes, ingredients like onions, peanuts, coconut, red chilis and mild spices are used.
This andhra style brinjal curry goes perfectly well with white rice, chapathi or even with biryani. Yes, in tamil nadu, biryani is served with egg plant curry. Even in Hyderabadi cuisine, this Bagara baingan is served with biryani.
To make enne badanekai or nune vankaya, brinjal is first stuffed with masala and then shallow fried in oil. To make this healthy, I haven’t used much oil. I just sauteed in little oil.
How to make stuffed brinjal curry
1. Dry roast red chilies and peanuts on a low to medium flame. Peanuts must turn golden, must be roasted well. Chilies must turn crisp. If using red chili powder, skip using chilies.
2. Lower the flame completely.Add coriander, cumin, cinnamon, cloves, cardamom. Toss for a minute without burning.
3. Add grated or chopped coconut. Saute until it turns aromatic.
4. Wash brinjals and slit them diagonally with the stalks intact. Keep them in salted water till we use. Cool them and add to a blender with salt and lemon juice or tamarind paste.
5. Blend well to a fine powder. Check the taste and if needed add more chili powder, salt or lemon juice.
6. Stuff the brinjals with the ground powder.
7. Heat a pan with oil. Splutter mustard and cumin. Add curry leaves and hing too.
8. Add onions and slit green chili. Fry until they turn golden.
9. Add ginger garlic paste. Fry until the raw smell goes away.
10. This step is optional. You can also skip using tomato. Add tomato, very little salt and turmeric. You can also add a bit of chili powder if desired.
11. Saute until the tomatoes turn mushy and blend well with onions.
12. Add the stuffed brinjals. Saute them well for 2 to 3 mins.
13. Add water just enough to cook them and make a gravy. If any powdered stuffing is left, you can add that now to the pan.
14. Cook covered on a low to medium heat, stirring occasionally. Adjust the amount of water to make thin gravy.
15. When the brinjals are wilted off completely and the skin looks loose, it means they are cooked well. Taste the brinjal curry and adjust the salt. Sprinkle coriander leaves.
Serve gutti vankaya kura with rice, roti or plain biryani.
Ingredients (US cup = 240ml )
- 4 to 6 brinjals or vankayalu (young egg plants)
- 1 tsp ginger garlic paste
- ¾ cup onions thinly sliced
- 1 tomato small , chopped (optional)
- 2 green chili slit
- 1 to 1½ tbsp lemon juice or tamarind paste as needed
- 1 Handful coriander leaves chopped
- 1 sprig curry leaves
- ¼ tsp mustard
- ½ tsp cumin (or jeera)
- 2 tbsp oil
to roast and powder
- 4 tbsp peanuts
- 2 tbsp coconut desiccated or fresh coconut
- 1 to 2 tbsp sesame seeds or nuvvulu (optional)
- 1 tbsp coriander seeds (or sabut daniya)
- ½ tsp cumin (or jeera)
- 1 cinnamon stick small (or dalchini, optional)
- 2 cloves (or laung, optional)
- 2 green cardamom (or elaichi, optional)
- 4 to 6 red chilies or 1 tsp red chili powder (byadgi chilies or any red chili pow)
- Roast and powder all the ingredients under to roast and powder. Each ingredient to be roasted separately/ add salt and lemon juice and mix well.
- Wash and cut brinjals with one end of the brinjal and the stalk leaving intact.
- keep them immersed in salted water till you use.
making gutti vankaya kura
- Heat oil in a pan, add mustard, cumin and curry leaves,
- Once they begin to splutter, add onions and green chilies, fry till they turn golden.
- Add ginger garlic paste and fry until the raw smell goes away. Add chopped tomato, turmeric and salt. Cook until the tomato turns mushy. If needed cover and cook on a low heat.
- Stuff the brinjals and add them to the pan and fry just for 2 to 3 minutes. Make sure the brinjals are coated with enough oil. do not burn
- Pour water just enough to cook brinjals. Adjust salt. Cover and cook on a low to medium flame.
- Once they are fully cooked and tender, add the finely chopped coriander leaves. cover and off the heat.
- Serve gutti vankaya kura with rice or chapathi.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
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I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me
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