Gutti Vankaya | Gutti Vankaya Kura

Gutti vankaya recipe with step-by-step photographs. Guti vankaya kura is a stuffed eggplant dish from the Andhra delicacies. Right here the stuffing is constituted of a mixture of desiccated coconut, peanuts and spices, which is floor finely. Small tender brinjals are full of this floor masala after which cooked. A little bit of tamarind pulp is added to the gravy for a faint bitter style. This recipe is vegan in addition to gluten free.

The recipe of gutti vankaya kura was shared by a reader from Andhra, a few years in the past in my preliminary days of running a blog. From then onwards I’ve made this scrumptious stuffed eggplant curry recipe with just a few adjustments to the unique recipe. There are fairly a numbers of variations whereas making ready gutti vankaya kura.

This recipe has some gravy and isn’t dry. Additionally the brinjals are cooked within the strain cooker, thereby saving time. Although you may as well cook dinner them in a pan.

The preparation of masala and stuffing the brinjals, takes a while. As soon as you might be achieved with the preparation and stuffing, then the remaining course of is simple.

The stuffing of this Gutti Vankaya is constituted of a mixture of peanuts, desiccated coconut and spices like coriander seeds, cumin seeds, fenugreek seeds (methi dana), dried pink chilies and turmeric powder. A little bit of the ready tamarind pulp is added on this for the truthful bitter style.

This floor masala paste is then stuffed in small tender brinjals or aubergines and cooked within the flavorful gravy of entire spices, break up black gram (urad dal), chopped onions, curry leaves, ginger-garlic paste and among the masala paste itself.

I’ve made the tamarind pulp individually. However you possibly can simply add the tamarind to the coconut+spices whereas grinding. To steadiness the sourness, you may as well add some jaggery within the gravy.

Gutti vankaya curry tastes finest with jowar roti or bajra roti or chapatis. The curry additionally tastes good with steamed rice.

Step-by-Step Information

How one can make Gutti Vankaya Kura

1. First soak ½ tablespoon tamarind in ¼ cup heat or sizzling water for 15 to twenty minutes.

2. Then squeeze and extract the soaked tamarind into the water. Maintain the tamarind pulp apart.

3. Warmth a small frying pan. Add ¼ cup peanuts and roast them on a low to medium flame, with frequent stirrings.

4. The peanuts should be roasted properly and shouldn’t have even a slight rawness in them. Take away the peanuts and hold apart.

5. To the identical pan, add 1 tablespoon coriander seeds, ½ teaspoon cumin seeds and ¼ teaspoon methi seeds. Skip methi seeds in the event you don’t have them.

6. Roast these seeds too until they develop into aromatic. Take care to not over roast or burn them. Take away and hold apart.

7. In the identical pan, now add 2 tablespoon of desiccated coconut. You can even use contemporary coconut as an alternative of desiccated coconut.

8. Stir repeatedly and roast the coconut until mild golden. Take away and hold apart.

9. Add 3 to 4 dry pink chilies.

10. Roast the chilies until the pink colour adjustments a shade. You must also get the aroma whereas roasting them. As soon as they develop into fragrant and the colour adjustments, take away and hold apart. As soon as cooled, break the pink chilies in small items and take away the seeds.

11. Now let the spices cool after which take all of them in a grinder jar.

12. Add ½ teaspoon turmeric powder.

13. Now add the tamarind pulp. Additionally add 3 to 4 tablespoon water.

14. Grind all the pieces to a easy thick masala. The masala paste must be thick or else stuffing the brinjals turns into troublesome.

Stuffing brinjals

15. First rinse 12 to 14 small brinjals in contemporary water. Then slit every brinjal from the bottom, retaining the stalks. 

To make the brinjals stand whereas cooking, simply thinly slice a small half from the bottom. Do use small tender brinjals as they cook dinner quicker and style good.

16. Soak the brinjals in salted water for 15 to twenty minutes. Then drain all of the water and hold the brinjal apart.

17. Later stuff every brinjal very properly with the masala paste. Maintain apart. Some masala paste will stay. So hold this apart too.

Making gutti vankaya kura

18. Warmth 2 tablespoon oil in a 3 litre stovetop strain cooker. Add 1 teaspoon mustard seeds and permit them to crackle.

19. Then add ½ teaspoon urad dal.

20. Subsequent add ½ teaspoon cumin seeds.

21. Saute until the urad dal turns a maroonish pink.

22. Then add ½ cup of finely chopped onion.

23. Subsequent add 1 sprig curry leaves.

24. Saute until the onions flip translucent stirring typically.

25. Now add ½ tablespoon ginger-garlic paste.

26. Add the remaining masala paste together with ⅔ cup water.

27. Stir and blend very properly.

28. Now place the stuffed eggplant gently within the strain cooker.

29. Sprinkle salt evenly and throughout.

30. Cowl and strain cook dinner gutti vankaya curry for five to six minutes on a excessive to medium warmth. When the strain settles down, then solely open the lid.

Verify the doneness by sliding a knife by means of the brinjal. If the knife slids simply, then the brinjals are cooked.

If they don’t seem to be cooked, then add 2 to three tablespoons oof water and strain cook dinner for two to three minutes extra. When you have used medium sized brinjals, then you’ll need to strain cook dinner for some extra minutes.

31. Garnish with coriander leaves and Serve gutti vankaya kura sizzling or heat with chapatis or steamed rice. This curry additionally goes very properly with jowar roti or bajra roti.

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This Gutti Vankaya put up from the archives, initially revealed in April 2016 has been up to date and republished on January 2023.