Gutti Vankaya Kura is a traditional Andhra dish that combines simple ingredients into a richly flavored brinjal curry. The unique twist comes from its peanut masala stuffing, all simmered together in a savory onion-tomato base. This vegan-friendly curry pairs wonderfully with roti, parotta, chapati, rice, or biryani, making it a versatile choice for any meal.
Begin by gently making an X-shaped incision at the base of each baby brinjal. It's important to cut just deep enough to allow for stuffing but not so deep that the brinjal splits during the cooking process.
Soak the cut brinjals in hot water mixed with a pinch of salt for 15 minutes. This step helps to soften them slightly and remove any bitterness. After soaking, thoroughly rinse the brinjals and set them aside, ready for stuffing.
Making Peanut Masala/Podi
Heat a pan over medium heat and roast the peanuts until they turn golden brown and become crisp. Keep stirring to ensure they roast evenly without burning.
Add dry red chili, coriander seeds, white sesame seeds, cumin seeds, cinnamon sticks, cardamom, cloves, and desiccated coconut to the pan. Toss the mixture continuously until it releases a rich, aromatic fragrance.
After the mixture has cooled down, transfer it to a blender and grind it into a coarse powder. This freshly made podi will bring robust flavors to your Gutti Vankaya Kura.
Stuffing the Brinjals
Carefully fill each brinjal with the prepared masala powder, making sure they are well-stuffed and set them aside for later use in the recipe.
Making Gutti Vankaya Kura
Begin by heating oil in a pan over medium heat. Add mustard seeds, cumin seeds, green chili, and curry leaves. Wait for them to pop and release their fragrant aromas.
Next, stir in the onions and sauté until they become soft and translucent.
Add the ginger-garlic paste, turmeric powder, and salt to the pan. Mix everything together thoroughly to ensure they are well distributed and begin to infuse their flavors.
Now, add the tomatoes and continue to sauté until they turn mushy and blend well with the spices.
Gently place the stuffed brinjals into the pan. Stir carefully to avoid breaking them.
If there’s any leftover masala powder, sprinkle it in now and stir to ensure everything is evenly coated.
Pour water to slightly cover the ingredients and stir everything together to ensure the spices, vegetables, and brinjals are well combined.
Cover the pan with a lid and allow it to cook for about 10 to 15 minutes, letting the flavors blend together beautifully.
After cooking, uncover the pan, sprinkle some fresh coriander leaves over the top for a burst of freshness, and stir gently.
Your Gutti Vankaya Kura is now ready to serve! Enjoy the deep flavors and hearty texture of this traditional Andhra dish.
Serving
Enjoy your delicious Gutti Vankaya Kura with steamed rice, parottas, or rotis for a truly satisfying meal. This tasty curry is perfect for making any meal special and pleasing your palate.
Notes
Here are my top tips to elevate your Gutti Vankaya Kura:
Brinjal Selection: Always opt for small, tender brinjals. They not only cook more evenly but also absorb the flavors better, enhancing the overall taste of the dish.
Brinjal Variants: While baby brinjals are the traditional choice, you can also use regular brinjals. Just make sure they are fresh and firm to handle the stuffing well.
Masala Variation: For those who prefer a nut-free version, replace peanuts with Chana dal. For an extra layer of flavor, consider adding a small amount of tamarind pulp and jaggery powder to introduce a subtle tangy-sweet note to the masala.
Stuffing Technique: Carefully stuff the brinjals without cutting too deeply. This ensures they hold together well during cooking and present beautifully when served.
Heat Management: It’s important to toast the peanuts and spices on medium heat. This allows their essential oils and aromas to release gradually, enriching the flavor of your curry without the risk of burning.
Oil Usage: Adjust the oil amount to suit your taste. Since peanuts naturally release oils into the gravy, you can often reduce the added oil. This adjustment helps make the dish lighter without sacrificing its rich, creamy texture.
No Onion and Tomato Variant: Try making Gutti Vankaya Kura without onions and tomatoes, or even skip onions and garlic for a unique twist. These versions offer a different flavor profile and are great for those with specific dietary preferences or restrictions. This variation can be a delightful change that still captures the essence of the dish.