Gutti vankaya recipe with step-by-step pictures. 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 filled with 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 a couple of adjustments to the unique recipe. There are fairly a numbers of variations whereas getting 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 can even cook dinner them in a pan.
The preparation of masala and stuffing the brinjals, takes a while. As soon as you’re accomplished 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 crimson chilies and turmeric powder. A little bit of the ready tamarind pulp is added on this for the honest bitter style.
This floor masala paste is then stuffed in small tender brinjals or aubergines and cooked within the flavorful gravy of complete 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 may simply add the tamarind to the coconut+spices whereas grinding. To stability the sourness, you can even add some jaggery within the gravy.
Gutti vankaya curry tastes greatest with jowar roti or bajra roti or chapatis. The curry additionally tastes good with steamed rice.
Step-by-Step Information
Learn how to make Gutti Vankaya Kura
1. First soak ½ tablespoon tamarind in ¼ cup heat or scorching water for 15 to twenty minutes.
2. Then squeeze and extract the soaked tamarind into the water. Hold 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 effectively 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 too use contemporary coconut as a substitute of desiccated coconut.
8. Stir constantly and roast the coconut until gentle golden. Take away and hold apart.
9. Add 3 to 4 dry crimson chilies.
10. Roast the chilies until the crimson shade 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 crimson 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 every thing 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, preserving 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 sooner 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 effectively with the masala paste. Hold 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 crimson.
22. Then add ½ cup of finely chopped onion.
23. Subsequent add 1 sprig curry leaves.
24. Saute until the onions flip translucent stirring usually.
25. Now add ½ tablespoon ginger-garlic paste.
26. Add the remaining masala paste together with ⅔ cup water.
27. Stir and blend very effectively.
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 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’ve got used medium sized brinjals, then you will want to strain cook dinner for some extra minutes.
31. Garnish with coriander leaves and Serve gutti vankaya kura scorching or heat with chapatis or steamed rice. This curry additionally goes very effectively with jowar roti or bajra roti.
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Gutti Vankaya Kura | Gutti Vankaya Curry
Gutti vankaya is a stuffed eggplant curry from the Andhra delicacies.
Prep Time 20 minutes
Cook dinner Time 20 minutes
Whole Time 40 minutes
Forestall your display screen from going darkish whereas making the recipe
roasting peanuts, spices and coconut
Warmth a small frying pan. Add 1/4 cup peanuts and roast them on a low to medium flame, with frequent stirrings.
The peanuts should be roasted effectively and shouldn’t have even a slight rawness in them. Take away the peanuts and hold apart.
To the identical pan, add 1 tbsp coriander seeds, 1/2 tsp cumin seeds and 1/4 tsp methi seeds. Skip methi seeds in the event you don’t have them.
Roast these seeds too until they develop into aromatic. Take care to not over roast or burn them. Take away and hold apart.
In the identical pan, now add 2 tbsp desiccated coconut. You can too use contemporary coconut as a substitute of desiccated coconut.
Stir constantly and roast the coconut until gentle golden. Take away and hold apart.
Add 3 to 4 dry crimson chilies.
Roast the chilies until the crimson shade 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.
grinding masala for gutti vankaya
As soon as cooled, break the crimson chilies in small items and take away the seeds.
Now let the spices cool after which take all of them in a grinder jar.
Add 1/2 tsp turmeric powder.
Now add the tamarind pulp and three to 4 tbsp water.
Grind every thing to a easy thick masala. Do grind to a thick paste, in any other case stuffing the brinjals is not going to be straightforward.
prepping brinjals to make gutti vankaya kura
Now rinse and slit every brinjal from the bottom, preserving the stalks. Soak the brinjals in salted water for 15 to twenty minutes.
Then drain and hold apart. To make the brinjals stand whereas cooking, simply thinly slice a small half from the bottom.
Later stuff every brinjal very effectively with the masala paste. Hold apart. Some masala paste will stay. So hold this apart too.
making gutti vankaya kura
Warmth 2 tbsp oil in a 3 litre strain cooker. Add 1 tsp mustard seeds and permit them to crackle.
Then add 1/2 tsp urad dal and 1/2 tsp cumin seeds.
Saute until the urad dal turns a maroonish crimson.
Then add 1/2 cup finely chopped onion and 1 sprig of curry leaves.
Saute until the onions flip translucent.
Now add 1/2 tbsp ginger-garlic paste.
Add the remaining masala paste together with 2/3 cup water. combine very effectively.
Now place the stuffed brinjals gently within the cooker.
Sprinkle salt as per style.
Cowl and strain cook dinner gutti vankaya curry for five to six minutes.
When the strain settles down, open the lid. Verify the doneness by sliding a knife by a brinjal. If the knife slids simply, then the brinjals are cooked.
If they don’t seem to be cooked, then add 2 to three tbsp water and strain cook dinner gutti vankaya for two to three minutes extra or until accomplished.
Garnish with coriander leaves and serve gutti vankaya kura with chapatis or steamed rice.
This curry additionally goes very effectively with jowar roti or bajra roti.
- To stability the sourness of the tamarind, you may add 1/2 to 1 teaspoon of jaggery powder to the gravy.
Vitamin Info
Gutti Vankaya Kura | Gutti Vankaya Curry
Quantity Per Serving
Energy 238 Energy from Fats 171
% Day by day Worth*
Fats 19g29%
Saturated Fats 4g25%
Polyunsaturated Fats 3g
Monounsaturated Fats 11g
Sodium 796mg35%
Potassium 415mg12%
Carbohydrates 16g5%
Fiber 6g25%
Sugar 7g8%
Protein 5g10%
Vitamin A 306IU6%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 41mg205%
Vitamin B6 1mg50%
Vitamin C 72mg87%
Vitamin E 5mg33%
Vitamin Ok 5µg5%
Calcium 68mg7%
Vitamin B9 (Folate) 437µg109%
Iron 2mg11%
Magnesium 58mg15%
Phosphorus 105mg11%
Zinc 1mg7%
* P.c Day by day Values are based mostly on a 2000 calorie weight loss plan.
This Gutti Vankaya publish from the archives, initially printed in April 2016 has been up to date and republished on January 2023.
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