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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.
Prep Time10 mins
Cook Time20 mins
Soaking30 mins
Total Time1 hr
Course: Side Dish
Cuisine: Indian
Servings: 2


  • 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


  • 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.



  • 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.