Gutti Vankaya recipe with step by step photo. Guti Vankaya Kura is a stuffed eggplant dish of Andhra cuisine. The stuffing here is made from a delicious mix of coconut, peanuts and spices, which are finely ground. Small tender brinjals are stuffed with this earthy masala and then cooked. A little tamarind pulp is added to the gravy for a slightly sour taste. This recipe is vegan as well as gluten free.
The Gutti Vankaya Kura recipe was shared by a reader from Andhra, many years back in my early days of blogging. Since then I have made this delicious bharta eggplant curry recipe with some changes to the original recipe. There are several variations while preparing Gutti Vankaya Kura.
This recipe contains some gravy and is not dry. Also brinjal is cooked in a pressure cooker, which saves time. Although you can also cook them in a pan.
Making the masala and stuffing the eggplant, takes some time. Once you are done with the preparation and stuffing, the rest of the process is easy.
The stuffing of this Gutti Vankaya is made from a mixture of groundnuts, sweetened coconut and spices like coriander seeds, cumin seeds, methi dana (fenugreek seeds), dry red chillies and turmeric powder. A bit of prepared tamarind pulp is added to it for a fair sour taste.
This ground masala paste is then stuffed into small tender brinjal or aubergine and cooked in a gravy flavored with whole spices, black gram (urad dal), chopped onion, curry leaves, ginger-garlic paste and some masala paste.
I made tamarind stalks separately. But you can add tamarind by grinding coconut + spices. To balance the sourness, you can also add some jaggery to the gravy.
Gutti Vankaya curry is best served with jowar roti or bajra roti or chapatis. Curry is also good with steamed rice.
Step by step guide
How to make Gutti Vankaya Kura
1. First soak ½ tablespoon of tamarind in ¼ cup warm or hot water for 15 to 20 minutes.
2. Then strain the tamarind soaked in water. Keep tamarind pulp aside.
3. Heat a small frying pan. Add ¼ cup peanuts and fry on low to medium heat stirring frequently.
4. Groundnuts should be roasted well and not even slightly raw. Drain the peanuts and keep aside.
5. In the same pan, add 1 tbsp coriander seeds, ½ tsp cumin seeds and ¼ tsp fenugreek seeds. If you don’t have fenugreek seeds, skip it.
6. Roast these seeds too until fragrant. Be careful not to over fry or burn them. Remove and keep aside.
7. In the same pan, now add 2 tbsp of sweetened coconut. You can also use fresh coconut instead of desiccated coconut.
8. Stir constantly and fry the coconut until light golden. Remove and keep aside.
9. Add 3 to 4 dry red chillies.
10. Fry the pepper until it changes a shade of red. You should also smell them while they are roasting. Once they become fragrant and change color, remove and keep aside. Once cool, cut the red chillies into small pieces and remove the seeds.
11. Now let the spices cool down and then take all in a grinder jar.
12. Add half a teaspoon of turmeric powder.
13. Now add tamarind pulp. Also add 3 to 4 tbsp of water.
14. Grind everything into a smooth paste. The masala paste must be thick otherwise it will become difficult to stuff the eggplant.
15. First wash 12 to 14 small brinjals in fresh water. Then cut each eggplant from the base, keeping the stems.
To stand the eggplants while cooking, thinly slice a small section from the base. Use small tender eggplants as they cook faster and taste better.
16. Soak brinjal in salted water for 15 to 20 minutes. Then drain all the water and keep the eggplants aside.
17. Then stuff each brinjal very well with the masala paste. Keep aside. There will be some masala paste. So keep it aside too.
Guti is making Vankay Kura
18. Heat 2 tbsp oil in a 3 liter stovetop pressure cooker. Add 1 teaspoon of mustard seeds and let them crackle.
19. Then add half teaspoon of urad dal.
20. Next add half a teaspoon of cumin seeds.
21. Fry till the urad dal turns red.
22. Then add half a cup of finely chopped onion.
23. Next add 1 sprig curry leaves.
24. Fry the onion until translucent, stirring frequently.
25. Now add half a tablespoon of ginger-garlic paste.
26. Add remaining masala paste with ⅔ cup water.
27. Stir and mix very well.
28. Now gently place the stuffed brinjal in the pressure cooker.
29. Sprinkle salt evenly and everywhere.
30. Cover and pressure cook the Guti Vankaya curry for 5 to 6 minutes on a high to medium flame. Once the pressure settles, just open the lid.
Check for doneness by running a knife through the eggplant. If the knife slides easily, then the eggplant is cooked.
If not cooked, add 2 to 3 tbsp of water and pressure cook for 2 to 3 minutes. If you are using medium size brinjal, you need to pressure cook it for a few more minutes.
31. Garnish with coriander leaves and serve Guti Vankaya Kura hot or hot with chapati or steamed rice. This curry also goes very well with joar roti or bajra roti.
More Baingan recipe
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Gutti Venkaya Kura Gutti Venkaya Curry
Gutti Vankaya is a stuffed eggplant curry of Andhra cuisine.
Q. Time 20 minutes
cooking time 20 minutes
total time 40 minutes
Prevent your screen from going dark while making the recipe
Roast peanuts, spices and coconut
Heat a small frying pan. Add 1/4 cup peanuts and fry over low to medium heat stirring frequently.
Groundnuts should be roasted well and not even slightly raw. Drain the peanuts and keep aside.
In the same pan, add 1 tablespoon coriander seeds, 1/2 teaspoon cumin seeds and 1/4 teaspoon fenugreek seeds. If you don’t have fenugreek seeds, skip it.
Roast these seeds too until fragrant. Be careful not to over fry or burn them. Remove and keep aside.
In the same pan now add 2 tbsp of sweetened coconut. You can also use fresh coconut instead of desiccated coconut.
Stir constantly and fry the coconut until light golden. Remove and keep aside.
Add 3 to 4 dry red chillies.
Fry the chilies until they change shade of red. You should also smell them while they are roasting. Once they become fragrant and change color, remove and keep aside.
Grind masala for Guti Vankaya
Once cool, cut the red chillies into small pieces and remove the seeds.
Now let the spices cool down and then take them in a grinder.
Add 1/2 tsp turmeric powder.
Now add tamarind pulp and 3 to 4 tbsp water.
Grind everything to a smooth paste. Grind it into a thick paste, otherwise the brinjal filling will not be easy.
Eggplants are being prepared for making Guti Vankay Kura
Now wash and slice each brinjal from the base, keeping the stems. Soak eggplant in salted water for 15 to 20 minutes.
Then drain the water and keep aside. To stand the eggplants while cooking, thinly slice a small section from the base.
Then coat each brinjal very well with the masala paste. Keep aside. There will be some masala paste. So keep it aside too.
Making gutti vankaya kura
Heat 2 tbsp oil in a 3 liter pressure cooker. Add 1 tsp mustard and let them splutter.
Then add 1/2 teaspoon of urad dal and 1/2 teaspoon of cumin.
Fry until the urad dal turns red.
Then add 1/2 cup finely chopped onion and 1 sprig of curry leaves.
Saute until onion becomes transparent.
Now add 1/2 teaspoon ginger-garlic paste.
Add remaining masala paste along with 2/3 cup water. Mix very well.
Now place the stuffed eggplant gently in the cooker.
Sprinkle salt to taste.
Cover the curry in Guti Vanka and cook for 5 to 6 minutes.
Open the lid when the pressure is reduced. Test the doneness by sliding a knife through an eggplant. If the knife slides easily, then the eggplant is cooked.
If not cooked, add 2 to 3 tbsp of water and press the Guti Vanka for 2 to 3 minutes or until done.
Garnish with coriander leaves and serve Guti Vankaya Kura with chapati or steamed rice.
This curry also goes very well with joar roti or bajra roti.
- To balance the sourness of tamarind, you can add 1/2 to 1 teaspoon jaggery powder to the gravy.
Gutti Venkaya Kura Gutti Venkaya Curry
No. per job
calories 238 Calories from fat are 171
% Daily Value*
thick 19 grams29%
4 grams of saturated fat25%
Polyunsaturated fat 3 g
11 grams of monounsaturated fat
Sodium 796 mg35%
potassium 415 mg12%
carbohydrates 16 grams5%
6 grams of fiber25%
7 grams of sugar8%
protein 5 grams10%
Vitamin A 306IU6%
Vitamin B1 (Thiamine) 1 mg67%
Vitamin B2 (riboflavin) 1 mg59%
Vitamin B3 (niacin) 41 mg205%
Vitamin B6 1 mg50%
Vitamin C 72 mg87%
Vitamin E 5 mg33%
Vitamin K 5 µg5%
calcium 68 mg7%
Vitamin B9 (folate) 437 µg109%
iron 2 mg11%
magnesium 58 mg15%
Phosphorus 105 mg11%
zinc 1 mg7%
* Percent Daily Value is based on a 2000 calorie diet.
This Gutti Vankaya post from the archives, originally published in April 2016, has been updated and republished in January 2023.