Gutti vankaya kura, Andra style brinjal

Gutti vankaya kura recipe with quick video, step by step photos. Brinjals stuffed with spice powder, cooked in peanut tamarind based gravy.

I have not tasted gutti vankaya kura before. Being a brinjal fan, I was too tempted to try this recipe when it was forwarded by my BIL from his friend Smitha. She already have shared wonderful recipes like Bread halwa. So I rely her recipes and also my BIL only suggests best recipes, double okay to try blindly.

This particular Andhra style gravy uses tamarind as base and the spice powder has peanuts for flavour. I once have tried from a cookbook and failed big time as I did not roast the peanuts properly. But it was very earlier in my kitchen, I had not much exposure in cooking. Now I could guess why I hated the peanut based gravy.

The version she have shared is the most simplest recipe of gutti vankaya kura, no onion no garlic version. I have seen many variations in this through out the internet, with coconut, sesame seeds, ginger garlic paste, masala. But this is the version I learnt and let it be my take on Gutti vankaya kura.

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5 from 4 votes

Gutti vankaya kura recipe

Gutti vankaya kura recipe with quick video, step by step photos. Brinjals stuffed with spice powder, cooked in peanut tamarind based gravy.

Course Side Dish

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Soaking 30 minutes minutes

Total Time 1 hour hour

Servings 2

1x2x3x

Cup measurements

Ingredients

• 6 Brinjals
• ½ tablespoon tamarind
• 1 teaspoon jaggery
• ¼ teaspoon turmeric
• Salt

To Roast

• 1 teaspoon oil
• 6 red chillies
• ¼ cup peanuts
• 1 teaspoon coriander seeds
• ¼ teaspoon fenugreek
• 1 sprig curry leaves

To temper

• 3 tablespoon Oil
• ½ teaspoon Mustard
• 1 sprig curry leaves

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Instructions

• Soak tamarind in hot water for 30 mins. Extract juice, adjust water to make it to 1 cup total.
• Cut brinjal to four in the bottom, only through ¾th, not fully. Leaving the stem intact.
• In a pan, add 1 teaspoon oil, add peanut, red chilli, coriander and fenugreek seeds. Give it a roast.
• Add curry leaves and roast until all the ingredients turn fragrant. Do it in low flame to ensure even cooking.
• Cool down and grind it to powder with salt, jaggery and turmeric.
• Stuff this powder into slit brinjal. There will be remaining powder. Set aside.
• In a pan, heat oil, temper with mustard, curry leaves. Arrange the brinjal. Stir gently to coat oil everywhere.
• Cook covered in low flame for 3 minutes. Turn in between each minute to ensure even cooking.
• Add 1 cup water and the tamarind extract. Cook covered for 5 minutes.
• Add the remaining spice powder and cook for 3 more minutes or until the gravy thickens. Oil will separate and look shiny.

Video

Notes

• I used roasted peanuts.
• Use the dark purple white striped brinjal best for this as it holds the shape without getting mashed.
• While choosing brinjal, choose small ones with the green part almost ¼th of the brinjal.
• Check the inside of every brinjal after slitting into 4 for insects.

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1. Soak tamarind in hot water for 30 mins. Extract juice, adjust water to make it to 1 cup total.
2. Cut brinjal to four in the bottom, only through ¾th, not fully. Leaving the stem intact.
3. In a pan, add 1 teaspoon oil, add peanut, red chilli, coriander and fenugreek seeds. Give it a roast. Add curry leaves and roast until all the ingredients turn fragrant. Do it in low flame to ensure even cooking.
4. Cool down and grind it to powder with salt, jaggery and turmeric.
5. Stuff this powder into slit brinjal. There will be remaining powder. Set aside. In a pan, heat oil, temper with mustard, curry leaves. 
6. Arrange the brinjal. Stir gently to coat oil everywhere. Cook covered in low flame for 3 minutes. Turn in between each minute to ensure even cooking.
7. Brinjals will be half cooked by now. Add 1 cup water.
8. Now pour in the tamarind extract.
9. Cook covered for 5 minutes until brinjal is done.
10. Add the remaining spice powder and mix well.
11. Cook for 3 more minutes or until the gravy thickens. Oil will separate and look shiny.

Serve with phulka or Akki rotti.