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Photo of Gutti Vankaya Kura (Andhra Style Stuffed Eggplant Curry) by Pavani Nandula at BetterButter

Gutti Vankaya Kura (Andhra Style Stuffed Eggplant Curry)

Pavani Nandula
0 minutes
Prep Time
20 minutes
Cook Time
4 People
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ABOUT Gutti Vankaya Kura (Andhra Style Stuffed Eggplant Curry) RECIPE

Gutti Vankaya Kura did take some time to cook this beautiful dish, but I thought the end result was worth the effort. Gutti Vankaya Kura is an Andhra styled traditional vegetable curry. It is a Telangana specialty of making peanut stuffed eggplants cooked in a spicy gravy base. This dish can be made using small purple brinjals as well as small round green eggplants. Roasted peanuts, sesame seeds, coconut and onions are ground and stuffed in the eggplants and cooked on a low flame. Peanuts and sesame seeds lend that unique flavor and taste to the brinjal. Gutti Vankaya is a gravy based savory dish which is mostly served with white rice, roti and even biryani. The preparation of masala and stuffing the brinjals might take some time but the rest of the process is quite easy. These hot, slightly tangy and nutty tasting brinjals go great wit plain rice and ghee.

Recipe Tags

  • Veg
  • Everyday
  • Andhra Pradesh
  • Simmering

Ingredients Serving: 4

  1. Baby eggplants – 12 washed and dried
  2. Tamarind pulp – 1 tbsp
  3. Salt to taste
  4. Masala Ingredients:
  5. Roasted Peanuts – ½ cup
  6. Sesame seeds – ĵ cup dry roasted
  7. Cumin seeds – ½ tsp
  8. Coriander seeds – 1 tbsp
  9. Cloves – 4
  10. Cinnamon stick – 1 ” piece
  11. Dry red chilies – 6


  1. Make a “X” cut on the bottom of the eggplant, about 3/4th of the way up, make sure that the eggplant still holds together and does not break. Keep aside.
  2. Dry roast the masala ingredients and grind along with the tamarind pulp, salt and a few drops of water to form a smooth, thick paste.
  3. Gently open the eggplants and stuff the masala inside. Follow this process with all the eggplants.
  4. Set any remaining stuffing aside as this will be used to make the gravy for this dish.
  5. Heat 2 tbsp oil in a sauté pan; arrange the stuffed eggplants in the pan.
  6. Cook with the lid covered on medium low heat until the eggplants are ¾th cooked.
  7. Pour ½ cup of water to the left over masala and pour it into the pan, cover and cook until the sauce is bubbly and the eggplants are thoroughly cooked.
  8. Check the seasonings and serve warm with rice.

Reviews (8)  

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Ayesha Ayoub
Ayesha Ayoub   Mar-24-2021

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usha pandey
usha pandey   Sep-29-2017

I tried it yesterday and the stuffing made from a mix of desiccated coconut, peanuts and spices was just awesome. My family loved this dish. Especially my mom. Thanks Pavani Nandula for sharing this recipe.

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