Gutti vankaya curry | Stuffed brinjal curry
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.
If you love brinjal, You may like this collection of brinjal recipes. For more brinjal curry recipes, you can also check Aloo baingan masala.
Gutti vankaya kura or curry
For best results follow the step-by-step photos above the recipe card
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)
© Swasthi’s Recipes
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.
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I used cashews instead of peanuts my dish is still cooking let’s see how it will turn out?
It should taste good. I use cashew or almond flour for this bharwa baingan. Turns out good.
I like it so much its yummmy thank you for the awesome recipe.
Glad you like it
You may help really, thank you.
You are welcome!
The sesame seeds you say 1-2 tablespoons, just to confirm? Also its not shown in the pictures, so assuming its just you didn’t have any when cooking on that day Does adding it make a lot of difference? Thanks
No it does not make a lot of difference. You can check a similar recipe here where I have used sesame seeds – stuffed brinjal fry
The recipe works out and it tastes good. You may need 2/3 attempts to get it right. I use this site as a reference or to try something new. Thanks for sharing your hard work.
Glad to know Neol!
Tried this delicious recipe today. Came out really well and my family enjoyed it 🙂 I been following your blog for many months now. I am huge fan of your blog. Keep it coming 🙂
Glad to know Vini,
Thank you so much!
Yes will keep sharing
I’ve been following Swathi’s recipes for sometime now.. Everytime they turned out good
and this one too.
Thank you for awesome recipes.
You are welcome!
Thank you so much!
This is for the first time i happen to cook this recipe which turned to be a big success …thank u swathi garu. I do follow your recipes many a times. Keep up the work Mam..
Having tasted this in andhra many times I wanted to try this and was so glad you had posted this recipe. Fail proof recipes always! Loved it so much. Thank you!
Successfully cooked with white Brinjal. Used readymade coconut powder..fried slightly. Due to shortage of time cooked in the pressure cooker in low flame for two whistles. The result is excellent. And the combination next was Tomato rasam with the left over powder paste made for the gutti vankaay stuffing. Oh…it is too good. Thank you Madam.
Hi Srinivas Garu,
You are welcome! So glad it turned out good. Thank you very much
Sooo yummy! This is my first ever recipe comment, I had to leave a word.
I doubled the recipe and roasted a bit of tamarind with the spice mix. Added a couple of tomatoes (pureed) as I wanted a thicker gravy.. Also squeezed a bit of lemon at the end.
It turned out beautifully, this recipe is a keeper!! Thanks so much for sharing 🙂
Glad you liked the curry.Yes tamarind is a good addition. Thank you!
Swathi mam, I tried your recipe today. It tasted great.thank you .
Hey u didn’t mention tomatoes in ingredients. How many should I use?
The recipe needs 1 small tomato (optional)
Thanks very much for the recipe, I’ve tried it a few time and it’s a hit every single time.
I have a question though, when we make roasted spice powder for this recipe and a few others, can I use dried coconut powder instead of fresh coconut?
You are welcome. It actually depends on the recipe. Some recipes actually taste much better with dried coconut – copra (not desiccated coconut). But the dried coconut should not have even little oily or rancid smell.Yes for this recipe you can use. Here is a brief info
Fresh coconut lends a milky taste.
dried coconut – copra lends a more intense nutty flavor with sweet tones.
desiccated coconut lends volume and is tasteless since it is processed heavily. Hope this helps
Tried the recipe today n it came out so delicious… Thank you very much.
You are welcome. Thank you so much. Happy to know your gutti vankaya turned out good.
Where was the tamarind used in stuffed gutti vankaya curry?
Add the tamarind paste or lemon juice to the roasted & powdered ingredients.
Tried this at home. Very nice. The whole family like this. Thank you.
I love u r recipe
Thank you so much!
We cooked idlis @ home,It was marvelous,
You are welcome Kiran,
thanks for the comment.
I tried your recipe today…it came out so well…came out so tasty as i expected ☺️
Thanks for trying Harshinee