Gutti Vankaya Curry Recipe | Stuffed Brinjal Curry
Learn how to make Gutti Vankaya Curry. This easy Gutti Vankaya recipe is ideal for both everyday meals and festive occasions. Follow our simple steps to prepare a restaurant-style Andhra-style stuffed brinjal curry at home that’s rich in flavor, perfectly spiced, and utterly satisfying.
Gutti Vankaya Curry, also known as stuffed brinjal curry, is a flavorful South Indian dish where small eggplants are stuffed with a spiced peanut and coconut masala and cooked in a tangy, aromatic gravy. This traditional Andhra-style curry is perfect to serve with steamed rice, jeera rice, or Indian breads like roti, chapati, or paratha. The rich stuffing made from roasted spices, peanuts, sesame seeds, and coconut gives each brinjal a burst of flavor, making it a favorite for festive meals, family dinners, and special occasions. Ideal for those searching for authentic South Indian brinjal recipes, stuffed eggplant curry, or vegetarian curry recipes with rice, this dish is a wholesome and satisfying addition to any meal.
Ingredients and Substitutes
- Small brinjals (eggplants): Choose tender, firm eggplants with smooth skin. If unavailable, baby eggplants or Italian globe eggplants can be used.
- Peanuts: Adds a nutty flavor to the stuffing. Cashews or almonds can be used as a substitute.
- Grated coconut: Gives a rich, sweet texture. Desiccated coconut or coconut powder can work in a pinch.
- Sesame seeds: Provides aroma and crunch. Poppy seeds or sunflower seeds can be an alternative.
- Ginger-garlic paste: Adds depth and flavor. Freshly minced ginger and garlic can be used instead.
- Green chilies: Brings mild heat. Adjust according to taste or use red chili powder as a substitute.
- Coriander powder: Adds earthy flavor. Cumin powder can be used if coriander is not available.
- Turmeric powder: Provides color and mild flavor. Saffron or a pinch of yellow food color can be used for appearance but not flavor.
- Red chili powder: Adds spiciness. Paprika or cayenne can be alternatives depending on your heat preference.
- Tamarind paste: Gives tanginess to the gravy. Lemon juice or raw mango paste can substitute tamarind.
- Oil: For cooking the curry. Vegetable oil, sunflower oil, or coconut oil can be used.
- Salt: Enhances flavor. Sea salt or kosher salt can be used as a substitute.
- Coriander leaves: For garnish and freshness. Mint leaves or curry leaves can be used for variation.
Tips for Making Perfect Gutti Vankaya Curry
When preparing Gutti Vankaya Curry, always choose small, tender brinjals as they cook evenly and absorb the masala better. Make gentle slits in the eggplants and avoid cutting them completely through so the stuffing stays intact while cooking. Roast the peanuts and sesame seeds lightly before grinding to enhance the nutty flavor, and grind the masala to a slightly coarse consistency for the best texture. While cooking, use low to medium heat to allow the brinjals to soften gradually and soak up the flavors of the tangy, spiced gravy.
To get the perfect consistency, add water gradually and keep the pan covered while simmering. Stir occasionally but gently to avoid breaking the stuffed brinjals. Taste and adjust seasoning toward the end of cooking, and garnish with fresh coriander leaves for added freshness.
Serving Suggestions
Serve Gutti Vankaya Curry hot with steamed rice, jeera rice, or plain white rice for a wholesome South Indian meal. It also pairs beautifully with Indian breads like chapati, roti, or paratha, making it perfect for vegetarian lunch or dinner recipes. For an authentic Andhra-style experience, accompany it with a side of rasam, sambar, or simple dal, and garnish with fresh coriander leaves for added flavor and aroma.
Frequently asked questions
Small, tender brinjals are best as they cook evenly and absorb the masala. Large brinjals can be used, but they may take longer to cook and the stuffing may not penetrate fully.
Make gentle slits without cutting through completely and cook on low to medium heat. Stir carefully and avoid flipping too often to keep the brinjals intact.
Absolutely. The traditional recipe is naturally vegan. Just avoid using ghee or butter if some variations suggest it.
The brinjals should be tender and soft, yet hold their shape. You can check by gently pressing with a spoon, they should feel soft but not mushy.
Recipe Card
Gutti Vankaya Curry
Equipment
- 1 Knife and chopping board
- 1 Grinder
- 1 Large pan
- 1 Spatula
- 2 Measuring spoons and cups
Ingredients
- 8 small brinjals eggplants
- 3 tbsp peanuts
- 3 tbsp grated coconut
- 1 tbsp sesame seeds
- 1 tsp ginger-garlic paste
- 2 green chilies finely chopped
- 1 tsp coriander powder
- ½ tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp tamarind paste
- 3 tbsp oil
- 1 tbsp Salt
- 2 tbsp fresh coriander leaves chopped (for garnish)
- ¼ cup water for cooking gravy
Instructions
- Prepare the brinjals: Wash the small brinjals thoroughly. Trim the stems and make two or three vertical slits in each eggplant, keeping the base intact so they can hold the stuffing.
- Make the stuffing: In a grinder, combine peanuts, grated coconut, sesame seeds, ginger-garlic paste, green chilies, coriander powder, turmeric powder, and red chili powder. Grind into a coarse or smooth paste using a little water. Taste and adjust salt.
- Stuff the brinjals: Carefully fill each slit of the brinjals with the prepared masala, pressing gently to hold the stuffing in place.
- Prepare the gravy: Heat oil in a pan over medium heat. Add the stuffed brinjals carefully and sauté for 2–3 minutes. Add a little water and tamarind paste to create a tangy gravy. Cover and cook on low heat until the brinjals are soft and fully cooked, about 15–20 minutes. Turn them occasionally to coat with the gravy.
- Simmer and finish: Once the brinjals are tender and the gravy has thickened, check for seasoning and adjust salt or spice if needed. Garnish with fresh coriander leaves before serving.
- Serve: Serve Gutti Vankaya Curry hot with steamed rice, jeera rice, roti, chapati, or paratha. It also pairs well with dal and a simple vegetable side.
Notes
- Choose tender, small brinjals for making Gutti Vankaya Curry dish for best results.
- You can roast peanuts and sesame seeds lightly before grinding for a richer flavor.
- Always cook on low heat to ensure brinjals are perfectly soft and absorb the masala.
