Gutti vankaya kura is a delicious, lip-smacking, spicy and tangy Andhra style stuffed brinjal gravy prepared with small brinjals and special Andhra kura masala.
Andhra gravies are always special and tasty placeholders in the massive Indian cuisine. The uniqueness of Andhra gravy is from the roasted peanuts, gobara (dry coconut or cobra or kopparai or gobbari) and sesame seeds. You can see these basic ingredients in almost all the kura recipes.
Brinjal is a versatile vegetable that can fix itself very nicely in any kind of Indian gravy, like kootu, kosthu, kuzhambu or varuval/pirattal.
Similar delicious brinjal gravy from Tamil Nadu is the famous “Ennai kathirikka kuzhambu”. This is another lip-smacking brinjal gravy that is slightly different and no stuff simple gravy.
This gutti vankaya kura (small brinjal gravy) tastes divine with hot rice and simple fried papad. Further, try this kura the next day for an extra delicious taste.
The brinjals when cooked in oil, along with the stuffing masala, transform into a tangy tasty bomb and will be melting in the mouth. But make sure to cook the brinjals properly in oil. The skin of the brinjals gets shrunk and that’s when the heat of the oil and masala reaches inside.
Gutti vankaya kura | How to make Andhra style stuffed brinjal gravy
Few other yum recipes you may find interesting:
Watch the video here and please subscribe if you like to see more videos from my channel ????
Gutti vankaya kura | How to make Andhra style brinjal gravy
Ingredients
Ingredients:
- 6 small Brinjals
Dry roast & grind:
- 2 tbsp roasted peanuts
- 1 tbsp coriander seeds
- 2 cinnamon sticks
- 6 red chillies (adjust to taste)
- 1 tsp peppercorns
- ¼ cup dry coconut (Gobara)
- 1 sprig curry leaves
- 2 tsp sesame seeds
- ½ tsp cumin seeds
- 2 tbsp Soaked tamarind (gooseberry size)
- ½ tsp salt
Other ingredients:
- 3 tbsp sesame oil
- ¾ tsp mustard seeds
- ½ tsp cumin seeds
- ¼ tsp fenugreek seeds
- 1 onion (10 shallots)
- 6 garlic (optional)
- 1 tomato (optional)
- Curry leaves
- ½ cup tamarind water
- ¼ tsp turmeric water
- ¾ tsp salt (for the gravy)
- Water as needed
Instructions
Preparation:
- Clean brinjals and pat them dry.
- Fine chop onion. Shallots give a better taste and if you have them chop finely.
- Make three to four slits in brinjals from the top and keep them immersed in water. Do not cut off the stem.
- If you do not have roasted groundnuts (peanuts) you can dry roast them until brown and crisp. Keep it ready.
- Soak tamarind (2 gooseberry sizes) in two cups. Extract tamarind water from one cup and keep one as soaked.
Recipe:
How to make the gutti vankaya kura masala:
- Dry roast coriander seeds and cinnamon sticks.
- Add red chillies and whole peppercorns. Put dry coconut (gobara) pieces and some curry leaves for flavor.
- Roast these until peppercorns pop one by one and coconut becomes flavorful.
- Add sesame seeds and cumin seeds, fry again for few minutes.
- Now add the dry roasted peanuts and
- Switch off and let this cool down for a while.
- While grinding add soaked tamarind and salt for the masala.
- Add required water and grind into a soft masala paste.
- Stuff this masala paste into the slits of the brinjals
How to make Gutti vankaya curry:
- In another broad pan, heat sesame oil (gingelly oil).
- Temper with mustard seeds and cumin seeds.
- Add some fenugreek(methi) seeds.
- Put chopped onions and saute well until translucent.
- Put some curry leaves and garlic. I like to add garlic in all kind of tamarind based gravies hence it is optional.
- Similarly, I added a chopped tomato which usually in kura recipes is not added.
- Now add the stuffed brinjals carefully, reduce the heat to medium and keep the pan covered.
- Let the brinjals get sauteed in oil and masala for around 4 mins.
- Open the lid in-between to stir and flip the sides.
- Make sure all the sides of the brinjals get evenly roasted effect. Keep in mind that the masala stuffed brinjals may take little more time to get roasted. Don't get tempted to add water. Roasting in the oil gives the desired taste to the gutti vankaya gravy.
- When you are sure that the brinjals are cooked well, add half a cup of tamarind water. Remember that we already added a piece of soaked tamarind while grinding the kura stuff masala.
- Add turmeric powder and the required salt for the gravy. Similar to the above step here too keep in mind that we have put salt in the stuffing masala separately. Hence use salt only required for the gravy.
- Now add the remaining ground kura masala paste with some water to adjust the consistency.
- Cover with the lid, keep the heat in medium-high and cook for five to seven minutes approximately.
- Cook until the oil from the masala separates on the top layer of the gutty venkaya kura.
- Switch off and serve this with hot rice and roasted papad on the side.
Video
Notes
1) Use small purple color brinjals to make this Andhra style brinjal gravy. Choose fresh ones by looking at the stem(green and thick). Welted colorless stems mean old brinjals.
2) You can double or triple up the masala and other ingredients for mass cooking.
3) If you don't have access to dry coconut (gobara), you can use freshly grated coconut but make sure to fry it well before blending. Dry coconut powder can also be used.
Nutrition
Preparation:
- Clean brinjals and pat them dry.
- Fine chop onion. Shallots give a better taste and if you have them chop finely.
- Make three to four slits in brinjals from the top and keep them immersed in water. Do not cut off the stem.
- If you do not have roasted groundnuts (peanuts) you can dry roast them until brown and crisp. Keep it ready.
- Soak tamarind (2 gooseberry sizes) in two cups. Extract tamarind water from one cup and keep one as soaked.
Recipe:
How to make the gutti vankaya kura masala:
- Dry roast coriander seeds and cinnamon sticks.
- Add red chillies and whole peppercorns. Put dry coconut (gobara) pieces and some curry leaves for flavor.
- Roast these until peppercorns pop one by one and coconut becomes flavorful.
- Add sesame seeds and cumin seeds, fry again for few minutes.
- Now add the dry roasted peanuts.
- Switch off and let this cool down for a while.
- While grinding add soaked tamarind and salt for the masala.
- Add required water and grind into a soft masala paste.
- Stuff this masala paste into the slits of the brinjals.
How to make Gutty vankaya curry:
- In another broad pan, heat sesame oil (gingelly oil).
- Temper with mustard seeds and cumin seeds.
- Let the mustard crackle and add some fenugreek(methi) seeds.
- Put chopped onions and saute well until translucent.
- Put some curry leaves and garlic. I like to add garlic in all kinds of tamarind based gravies hence it is optional.
- Similarly, I added a chopped tomato which usually in koora recipes is not added.
- Now add the stuffed brinjals carefully, reduce the heat to medium and keep the pan covered.
- Let the brinjals get sauteed in oil and masala for around 4 mins.
- Open the lid in-between to stir and flip the sides.
- Make sure all the sides of the brinjals get evenly roasted effect. Keep in mind that the masala stuffed brinjals may take a little more time to get roasted. Don’t get tempted to add water. Roasting in the oil gives the desired taste to the gutti vankaya gravy.
- When you are sure that the brinjals are cooked well, add half a cup of tamarind water. Remember that we already added a piece of soaked tamarind while grinding the kura stuff masala.
- Add turmeric powder and the required salt for the gravy. Similar to the above step here too keep in mind that we have put salt in the stuffing masala separately. Hence use salt only required for the gravy.
- Now add the remaining ground kura masala paste with some water to adjust the consistency.
- Cover with the lid, keep the heat at medium-high and cook for five to seven minutes approximately.
- Cook until the oil from the masala separates on the top layer of the gutty venkaya koora.
- Switch off and serve this with hot rice and roasted papad on the side.
Tips:
1) Use small purple color brinjals to make this Andhra style brinjal gravy. Choose fresh ones by looking at the stem(green and thick). Welted colorless stems mean old brinjals.
2) You can double or triple up the masala and other ingredients for mass cooking.
3) If you don’t have access to dry coconut (gobara), you can use freshly grated coconut but make sure to fry it well before blending. Dry coconut powder can also be used.
Similar delicious recipes:
Poondu kuzhambu (Garlic gravy)
