Gutti Vankaya Kura | Andhra Style Stuffed Brinjal Masala Curry

You know my love for Andhra and Hyderabad recipes,so you will find a plenty of them as I had a chance to stay in Hyderabad for 2 years.


I have posted HYDERABADI BAGHARA BAINGAN recipe earlier












Todays recipe is andhra style stuffed brinjals Gravy which literally means Gutti Vankaya Kura.





Gutti Vankaya kura is an authentic Andhra Recipe made with small purple tender brinjal's stuffed and cooked with some spices.


it is a semi solid curry.Gutti Vankaya Kura or Stuffed Eggplant/Brinjal curry is Andhra traditional special. An easy Indian food recipe that can be made with tender brinjals.


This curry goes well with rice,chapati or even with biryani .Yes in Tamil Nadu ,biryani is served with eggplant curry




IngredientsTender purple brinjals/vangi - 10
oil - 1 tbsp.
salt - to taste.


For Stuffing Pearl onions-10 / small onion 1
Garlic - 2-3 cloves
Tamarind - small piece



To Dry Roast
Chanadal - 1 tsp.
urad dal - 1 tsp.
Toor dal - 1 tsp.
cumin seeds - 1 tsp.
Coriander seeds - 1 tbsp.
Red chillies – 8.
Fenugreek - 1/8 tsp
curry leaves - 1 sprig
pinch hing
turmeric - 1/4 tsp


Method :1.First slit the brinjal in the center,and put salt water.In a pan heat oil and fry the brinjal for 30sec and remove.


2.Dry Roast everything mentioned in dry Roast column in a medium flame, till dals turns golden brown colour, then remove it from kadai and keep it aside.







3.In same kadai add onions, garlic and tamarind saute till onions turns golden brown colour.


Then Grind everything into a thick paste, with little water and needed salt.








4 Now brinjals & stuffing is ready. Stuffing Requires Patience.Gently fill the brinjal's with stuffing.Take care it should not break.





5 Add oil to kadai, when oil is hot, Gently place the brinjals, and keep the flame to medium low.
Cook it covered and saute now and then,till brinjals are soft.it takes (nearly 15- 18 minutes to cook brinjals.).When brinjals are soft add remaining stuffing masala and add half cup of water.adjust salt.





6.Saute now and then, till raw smell of stuffing goes and it becomes a thick gravy.






Tips:1.use shiny and tender brinjals for this recipe


2. Dont add more methi seeds as your dish might turn bitter


3. can add 1 tsp each of peanuts,sesame seeds (til) while dry roasting