Gutti Vankaya is one recipe which was on my bucket list for two reasons, one is because it is my sarasu Avva’s recipe, (my moms mom who is in her late 80s,) and secondly brinjal is my favorite vegetable. If there is a soulmate in vegetable it must be brinjal, I could eat it in every meal !! Now enough of the personal stuff lets see what this curry is about.
Gutti Vankaya Curry
This recipe which is popular among the South Indian sub continent , uses brinjals which are stuffed with a freshly ground masala made with coconut peanuts and sesame seeds, and then fried and again simmered down until tender. The curry has a fresh tangy flavor from tamarind and nutty flavor from the sesame seeds. If you live in place where you can’t find tamarind, you can replace it with dry Mango powder, but it still makes a difference when tamarind pulp is used in this recipe.
sounds like the perfect nut loaded super curry recipe with peanuts, coconuts and sesame used in it, And for those who may have an allergy issue with peanuts feel free to skip them. It will still taste good.
There are many variants to this curry or kura ( as it is called in Telugu), like in Tamilnadu we make something similar called yennai kathirikai, which is almost the same minus the peanuts and sesame. My gramma some how stuck to her telugu origin at home and I remember eating this piping hot curry on abed of hot boiled rice. Thinking of it I have a whole list of her recipes which I should share on my blog.
Some of the tips that I like to share
- Wipe all water from the brinjals skin before frying them. To keep your stove top clean and avoid any oil spluttering. Use a lid to cover it.
- The same recipe can be called ennai kathirikai kuzhambu if you don’t add sesame and peanuts and use only coconut in it.
- Don’t skip the tamarind extract as that is the main ingredient which gives the tangy tangent to the dish
- Finally if you don’t wish to add sugar you can add powdered jaggery Instead.
- Allow all the ingredients to cool down before blending.
This curry tastes great with rice and on the sides of some pappad or appalam or even with phulkas. They are always super hit in my home. Now lets see how to make them with step by step pictures.
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Gutti vankaya curry / Gutti Vankaya kura
- pans, fine blender, chopping board and knives, butter knife
- 6-7 no.s Egg plant / brinjal
- 1 medium Onion finely chopped
- 1 medium Tomatoes chopped
- 4 tsp red chilli powder
- 2 tsp Corriander powder
- 1 tbsp coconut powder
- 3 tbsp unsalted peanuts
- 1 tbsp white sesame seeds
- 1 tsp cumin seeds
- 1/4 tsp fenugreek seeds
- 5 tbsp - Oil
- Salt (to taste)
- 1 ball of Tamarind ( big lemon sized )
- 1 tsp Sugar
- 1-2 large pods Garlic (large pods)
- 1.5 cups Water adjust to consistency
- In a pan add 1/2 tsp oil and the peanuts and roast them for a bit and add the cumin, fenugreek and the sesame seeds once they are toasted transfer it to a plate and let it cool down.
- In the same pan, add 1 tsp oil, add the chopped onions and sauté with a little salt. Cook the onions until they turn soft and translucent. Next add in the tomatoes, Garlic pods and cover and cook for a minute to soften them and sauté until they are cooked.
- Next add in the grated coconut or dry coconut powder and roast it for a minute and remove from a heat and allow it to cool.
- Transfer the peanuts and the onion tomatoes mixture together in to a Blender.
- Add red chilli powder, Corriander powder and salt and blend it to a smooth paste using a little bit of water. Do not add to much water we want a slightly thick consistency.
- Wash, wipe and chop the egg plant or brinjals if it’s a long one cut it in half like I did and make slits making a cross as shown in the picture.
- Meanwhile soak the tamarind in a cup of some warm water and allow it to rest in it for atleast 10 mins and extract the tamarind pulp from it by squeezing it between your fingers.
- Carefully spread the slits in the brinjal and using a butter knife or a thin spoon scoop the ground masala paste into the slits you have made.
- repeat the filling process for all the brinjals. You will have some masala is left behind and we will use them for the curry base. so keep the remaining masala aside.
- Take the same pan, add the remaining oil, gently add the stuffed brinjals one by one and cover and cook for 5 mins. After 5 times turn them over to the other side and cover and cook for 5 more minutes. Continue to move them around and cook until the brinjals have turned bright purple and has soften to touch.
- Add in the left over ground masala paste and the tamarind extract, salt to taste and stir well. Cover and cook in medium flame Until the curry comes to a bubbling boil and then turn it over to low flame for about 10-15 mins.
- You’ll begin to see oil spots appearing on the sides you know the gutti vankaya is ready.
- Serve it hot with rice or roti. It tastes great with biriyani too.
- Adjust the spice level to your liking. Add less or more based on your liking. But this curry is basically a moderately spicy tangy curry
Step by step pictures for understanding
toast the seeds and nuts
slit the brinjals
stuffed brinjals ready to be fried