Gutti Vankaya Curry | Traditional Stuffed Brinjal Gravy Recipe | Andhra Style

Learn how to prepare Gutti Vankaya Curry, a classic Andhra-style stuffed brinjal gravy curry made with a rich blend of roasted spices, groundnuts, coconut, and aromatic whole spices. This delicious curry pairs perfectly with hot steamed rice or rotis.

Ingredients

For Roasting & Grinding:
Small brinjals (Vankaya) – 8 to 10
Groundnuts (Peanuts) – 3 tbsp
Coriander seeds – 1 tbsp
Sesame seeds – 1 tbsp
Cumin seeds – 1 tsp
Fenugreek seeds – ¼ tsp
Dry coconut pieces – 2 tbsp
Cardamom – 2
Cloves – 3
Bay leaves – 2
Sajeera (Shahi jeera) – 1 tsp
Other Ingredients:
Onions – 2 (sliced)
Ginger-garlic paste – 1 tbsp
Tamarind (soaked) – small lemon-sized
Red chilli powder – as per taste
Turmeric powder – ½ tsp
Salt – as required
Oil – as needed
Mustard seeds – 1 tsp
Cumin seeds – 1 tsp
Water – as required

Method

Heat a pan and dry roast groundnuts until lightly golden.
Add coriander seeds, sesame seeds, cumin seeds, fenugreek seeds, and dry coconut. Roast until aromatic.
Add cardamom, cloves, bay leaves, and sajeera. Fry well and keep aside to cool.

In another pan, heat oil and sauté sliced onions until golden brown.

Transfer the roasted spices into a mixer jar. Add fried onions, salt, red chilli powder, turmeric powder, ginger-garlic paste, and soaked tamarind.

Grind everything into a smooth, thick paste. This will be the stuffing masala.

Wash the brinjals and make a cross cut at the base without splitting them completely.

Stuff the prepared masala carefully into each brinjal.
Heat oil in a pan. Add mustard seeds, cumin seeds, bay leaf, cloves, and cardamom.

Once the spices splutter, gently add the stuffed brinjals.
Cover and cook on low flame without disturbing until brinjals are tender.

Add the remaining masala paste and sufficient water.
Let the curry simmer for a few minutes until the gravy thickens.

Serve hot with rice or rotis.

✨ A flavorful, authentic Gutti Vankaya Curry straight from the Andhra kitchen!

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