Gutti Vankaya Kura Recipe

Gutti Vankaya Kura is a traditional Andhra-style brinjal curry that packs a gastronomical delight with strong Indian spices and a coastal hint with coconut paste. The dish features whole small brinjals slit halfway to allow a good amount of the gravy and spices to seep through the vegetable. The dish is best had with rice or pulao. Follow the steps below to make an authentic gutti vankaya kura at home!

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Feature Image: Anubala’s Kitchen

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Gutti Vankaya Kura Recipe

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Rating: 4
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Course

Main Dish

Cuisine

Indian

Prep Time

10 minutes

Cook Time

40 minutes

Servings

people MetricUS Imperial

Ingredients

• 6 medium brinjals sliced halfway
• 4-5 tbsp refined oil
• 1 stalk cinnamon
• 4-5 green cardamom
• 7-8 Cloves
• 2-3 Green chilies sliced
• 1 tsp Cumin seeds
• 1 tsp Mustard seeds
• 1 tsp minced garlic
• 1 onion finely chopped
• 1 tsp Turmeric powder
• 1 tomato finely chopped
• 2 tsp chili powder
• 2-3 tsp coriander powder
• 2-3 tsp Cumin powder
• 1 cup coconut paste
• 2 tbsp tamarind extract
• water as required
• salt to taste
• Handful of curry leaves
• Coriander leaves to garnish

Course Main Dish Cuisine Indian Prep Time 10 minutes Cook Time 40 minutes Servings people MetricUS Imperial Ingredients 6 medium brinjals sliced halfway 4-5 tbsp refined oil 1 stalk cinnamon 4-5 green cardamom 7-8 Cloves 2-3 Green chilies sliced 1 tsp Cumin seeds 1 tsp Mustard seeds 1 tsp minced garlic 1 onion finely chopped 1 tsp Turmeric powder 1 tomato finely chopped 2 tsp chili powder 2-3 tsp coriander powder 2-3 tsp Cumin powder 1 cup coconut paste 2 tbsp tamarind extract water as required salt to taste Handful of curry leaves Coriander leaves to garnish

Votes: 2 Rating: 4 You: Rate this recipe!

Instructions

1. Deep fry the brinjals.
2. In another pan heat some refines oil and sauté cardamoms, cloves and dal chini.
3. Now add the whole spices - green chilies, cumin, mustard seeds, and garlic. Once the garlic browns add the chopped onions and sauté.
4. Add the curry leaves and turmeric powder and mix.
5. Now add the tomatoes and roast the masala.
6. Add the red chilly powder, coriander powder, cumin powder, and the coconut paste. Mix well. Once the masala cooks through and reaches a slightly dry consistency add some tamarind extract.
7. Add some water to rich a liquid consistency.
8. Now add the fried brinjals.
9. Let it simmer for 5-7 minutes till the gravy reached the desired consistency.
10. Garnish with coriander leaves and serve with rice.