Gutti Vankaya Kura, an authentic Andhra delicacy, is a simple yet rich brinjal curry with a unique stuffing of peanut masala, simmered in an onion-tomato base. It's a vegan-friendly dish perfect alongside roti, parotta, chapati, rice, or biryani.
Gently make an X-shaped incision in each baby brinjal, being careful not to cut too deeply to avoid breaking them during stuffing or cooking.
Soak the brinjals in a mixture of 1 cup hot water and a pinch of salt for 15 minutes, then rinse and set aside for later use."
Making Peanut Masala/Podi
Heat a pan over medium heat and roast the peanuts until they become crisp.
Add dry red chili, coriander seeds, white sesame seeds, cumin seeds, cinnamon sticks, cardamom, cloves, and desiccated coconut to the pan. Toss the mixture until it becomes fragrant.
Once cooled, transfer the mixture to a blender and grind it into a coarse powder.
Stuffing the Brinjals
Gently fill each brinjal with the prepared masala powder, ensuring it's well-stuffed. Set them aside for later use in the recipe.
Cooking Gutti Vankaya Kura
Start by heating some oil in a pan over medium heat. Toss in mustard seeds, cumin seeds, green chili, and curry leaves, waiting for them to pop and release their aromas.
Stir in the onions and sauté until they soften.
Add a dash of ginger-garlic paste, a sprinkle of turmeric powder, and a pinch of salt. Give everything a good mix.
Now, put in the tomatoes and sauté them until they're nicely mushy.
Carefully place the stuffed brinjals in the pan, stirring them in gently.
If you have any leftover masala powder, now's the time to add it. Stir well to combine.
Pour in just enough water to cover and mix everything well.
Cover the pan and let it cook for about 10 to 15 minutes, allowing the flavors to meld.
Finally, uncover, scatter some fresh coriander leaves on top, and give it all one last stir.
There you have it - your Gutti Vankaya Kura is ready to delight your taste buds!
Serving
Enjoy your mouth-watering Gutti Vankaya Kura served alongside fluffy parottas, warm rotis, or steamed rice for a truly satisfying meal.
Notes
Here are some tips for making perfect Gutti Vankaya Kura:
Brinjal Selection: Choose small, tender brinjals for the best results, as they cook thoroughly and evenly.
Brinjal Variants: While baby brinjals are preferred, the dish can also be made with regular brinjals.
Masala Variation: You can substitute peanuts with Chana dal for a nut-free version of the masala. For a tangy flavor, add a small amount of tamarind pulp and jaggery powder.
Stuffing Technique: When stuffing the brinjal with the powder, avoid cutting the brinjals too deeply to prevent them from breaking.
Heat Management: Fry peanuts and spices on medium heat and ensure they reach the right consistency for a nice aroma. Avoid burning as it can spoil the flavor of the dish.
Oil Usage: Adjust the amount of oil based on personal preference and health considerations. Peanuts add natural oil to the gravy, so you can reduce the added oil if desired.
No Onion and Tomato Variant: There are versions of Gutti Vankaya Kura made without onion and tomato, as well as without onions and garlic. These variations offer different flavors and are common in different regions.