Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.
Ingredients in this recipe
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Gutti vankaya literally means “stuffed brinjal” in Telugu. Small, tender eggplants are slit and filled with a coarse powder of roasted peanuts, sesame seeds, coriander and dried chilies, then simmered gently in a tangy, spicy gravy. Andhra Pradesh cooking is often described as bold and fiery, with plenty of chilies, tamarind and spice powders. Read more in Indian regional cuisines.
It is a staple of festive meals and weddings in Andhra Pradesh and Telangana, and is usually served with steamed rice or chapati.
Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe. Regional recipes vary by family and village.
Photo credits: Photo 1: Milton Das on Pexels; Photo 2: Milton Das on Pexels; Photo 3: Milton Das on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.
Gutti Vankaya Kura (Andhra Stuffed Eggplant Curry)
Description
Gutti vankaya kura: small eggplants stuffed with a roasted peanut, sesame and coriander spice mix and simmered in a tangy tamarind gravy. A classic Andhra curry.Ingredients
For the stuffing powder
For the curry
Instructions
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Dry-roast the peanuts, sesame seeds, coriander seeds, cumin and dried chilies separately in a pan on low heat until fragrant. Cool and grind to a coarse powder with the coconut and salt.
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Wash the eggplants. Make two cuts in a cross from the bottom up to the stem without cutting through, so they stay whole. Soak in salted water for 10 minutes so they do not darken, then drain.
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Mix about two-thirds of the powder with a little water into a thick paste. Stuff each eggplant generously with the mixture.
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Heat 3 tbsp oil in a wide pan. Add the stuffed eggplants and fry gently for 5 to 6 minutes, turning, until lightly browned. Remove and set aside.
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In the same pan add 1 tbsp oil, then the mustard seeds and curry leaves. When the seeds pop, add the onion and cook until golden, about 6 minutes.
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Add the tomato and turmeric and cook until soft. Stir in the remaining powder and the tamarind pulp, then add the water and salt and bring to a simmer.
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Return the eggplants to the pan, cover and cook on low heat for 15 to 18 minutes, until tender and the oil separates. Serve hot with rice.
