Gutti vankaya gasagasala kura

Gutti vankaya gasagasala Kura recipe. Sharing a tasty andhra style brinjal gravy that is prepared using poppy seeds. This is called as vankaya gasagasala Kura in my native language. Iam not a big fan of eggplants, however it’s for the hubby I cook brinjals. Usually it is the stuffed brinjal gravy that’s prepared at home in Singapore which does not need any poppy seeds. I caught these pictures while my amma was cooking during my last month’s trip to India.

Gutti vankaya gasagasala Kura is a quick version of gutti vankaya curry which does not need much of preparation. Only poppy seeds need to be ground to a smooth paste and that’s it, you can have this wonderful tasting curry.

In andhra cuisine, we use poppy seeds paste commonly for making fish pulusu, chicken curry, kurma recipes and for this brinjal curry too.

Though not much effort is needed for preparing and cooking this gutti vankaya gasagasala Kura, it takes quite a bit of time meaning you cannot prepare this when you are short of time. Brinjals are simmered in the gravy for a long time to get the right taste and flavor.

Choose fresh, small and young or tender brinjals that do not have seeds in them. Large eggplants will not yield a good taste to this curry. It can be prepared by stuffing and cooking the whole brinjals or by just chopping them to pieces and cook with the gravy.

For more brinjal recipes you can check out
Gutti vankaya fry
Vankaya pachadi
Aloo baingan masala

Gutti vankaya gasagasala kura recipe

Gutti vankaya gasagasala kura

Gutti vankaya gasagasala kura – Stuffed eggplants cooked in onion tomato gravy along with poppy seeds paste. It can accompany any rice based dish or with Chapathi or phulka

Prep Time10 minutes

Cook Time50 minutes

Total Time1 hour

Servings3 to 4

AuthorSwasthi

Ingredients (1 cup = 240ml )

• 200 to 250 grams eggplants small / vankayalu
• 25 to 50 grams poppy seeds (refer notes)
• 2 onions large , finely chopped
• 1 tomato large , chopped
• 2 green chilies
• 1 tbsp ginger garlic paste
• 1.5 tbsps Lemon juice
• 1 sprig curry leaves
• Pinch mustard
• ¼ tsp Cumin
• 3 tsp Oil
• ½ tsp Red chili powder
• 1 tsp Gram masala light, or coriander, cumin powder
• Coriander leaves few

How to make the recipe

Prepration

• Wash brinjals under running water. Chop or slice 2 of them and add to salted water. Slit the rest in a cross shape, keeping the stems intact, add them to the salted water.
• Sundry or roast poppy seeds till crunchy, powder finely and then make a smooth paste and set aside
• Chop onions and tomatoes finely. Slit chilies.

Making gutti vankaya gasagasala kura

• Heat oil in a deep pan, add mustard and cumin, and allow them to splutter, add curry leaves. Fry until the leaves become crisp
• Add onions, chilies, salt and fry till the onions become golden
• Add ginger garlic paste and fry till it turns fragrant.
• Add tomatoes, turmeric and bit more salt. Fry till they turn mushy and very soft. If needed just sprinkle some water and fry
• Add garam masala or coriander and cumin powder, red chili powder, poppy seeds paste, Stir everything well and fry evenly for about 3 to 4 minutes. Off the stove
• Remove the brinjals from water. Take a spoonful each time and stuff the brinjals in the slits and add them back to the pan along with cubed brinjal pieces
• Fry for 3 to 4 minutes without burning.
• Add 1.5 cups of water. Mix, Cover and cook on a low flame till the brinjals are done till soft and tender. Keep stirring occasionally to prevent burning. If needed adjust the consistency by adding a bit more water.
• Add the lemon juice and garnish with coriander leaves.
• Serve gutti vankaya gasagasala kura with rice and ghee or chapathi.

NUTRITION

Calories: 155kcal | Carbohydrates: 17g | Protein: 3g | Fat: 8g | Sodium: 121mg | Potassium: 416mg | Fiber: 6g | Sugar: 8g | Vitamin A: 10% | Vitamin C: 39.2% | Calcium: 14.7% | Iron: 7.9%

Notes

If poppy seeds are not available, you can try with magaz seeds (melon seeds) or cashewnuts

How to make gutti vankaya gasagasala kura recipe

1. Dry roast poppy seeds. Cool and make a fine powder, add little water grind to a smooth paste. Set this aside. You can skip roasting the seeds by sun drying them till they turn crunchy and keep them in an air tight jar and blend them whenever needed.

2. Chop onions, tomatoes finely. Slit or chop chilies.

3. Wash eggplants, Chop one to 2 brinjals to medium sized cubes add them to salted water. make slits in a cross shape for the rest . Leave them in salted water till you use them. Chopping few brinjals to small cubes gives volume to the gravy.

4. Heat a deep pan with oil, add mustard and cumin, when they begin to crackle, add curry leaves. Fry till the leaves turn crisp.

5. Add onions and chilies sprinkle salt and fry till they turn golden.

6. Add ginger garlic paste and fry till the raw smell goes away. Do not burn.

7. Add chopped tomatoes and add turmeric and some more salt. Fry till the tomatoes turn mushy and soft.

8. Add red chili powder, gram masala and ground paste, mix well and fry for about 3 minutes on a medium flame. Off the heat.

9. Drain off the eggplants from water. Scoop off a spoon full of this hot mixture and stuff with the spoon inside the slit brinjals. Don’t worry it will not burn your fingers, since the brinjals are not hot. Add the stuffed brinjals back to the pan, add in the cubed pieces too. Fry for 3 to 4 minutes without burning.

10. Add water as much as 1 .5 cups. Stir well . Cover the pan and cook the curry on a low flame till the brinjals are cooked well. Keep stirring occasionally to prevent burning. They must turn tender and soft. We cooked for almost 40 minutes. Adjust  the consistency by adding a bit more water if needed.

11. Squeeze off the lemon juice to the curry and garnish with coriander leaves