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    Home » Curry Recipes » Gutti Vankaya Koora Podi Recipe – Andhra Stuffed Brinjal with Curry Powder

    Last Updated: July 17, 2020 | First Published on: December 17, 2013 by Hari Chandana Ponnaluri

    Gutti Vankaya Koora Podi Recipe – Andhra Stuffed Brinjal with Curry Powder

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    Traditional and classic Andhra style stuffed baby eggplants filled with homemade curry powder.

    What is Gutti Vankaya Kura Podi?

    Gutti vankaya kura podi is a classic and traditional Andhra style of making the stuffed brinjal or baby eggplant curry. It requires a special homemade curry powder called “Koora Podi” which is made with lentils, spices and dry coconut. Please check the recipe to know how to prepare the podi.

    There are so many variations of stuffed brinjal curry and the stuffing of the curry will be different in each dish.

    If you love dry curries, you will love this one!

    Can I make the stuffing in advance?

    Absolutely, it can be stored in an airtight container for a couple of weeks at room temperature.

    Also, it is a versatile curry powder that can be used to season the curries. If you want to explore, check the below links to know how to use it in different curries.

    • Sweet Potato Podi Koora
    • Ponnaganti vepudu with curry powder

    Serving suggestions for Gutti Vankaya?

    It tastes amazing with hot steamed rice and ghee.

    Few more recipes you will love:

    • Kathirikai Sambar
    • Stuffed eggplant with besan
    • Brinjal lobia curry
    • Gutti vankaya ulli karam
    • Brinjal dal
    • Kathirikai rasavangi
    • Mulai keerai kootu

    How to make Gutti Vankaya Koora Podi recipe below:

    Gutti Vankaya Kura Podi

    Hari Chandana Ponnaluri
    A classic Andhra brinjals stuffed with a special spice blend.
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 25 minutes mins
    Total Time 35 minutes mins
    Course Side Dish
    Cuisine Andhra, South Indian
    Servings 4

    Ingredients
      

    • 15 Small Brinjals / Eggplants
    • 3 tbsp Oil

    For Stuffing:

    • 2 tsp Coriander Seeds
    • 1.5 tbsp Chana Dal
    • 2 tsp Urad Dal
    • 1 tsp Oil
    • 6 Dried Red Chillies
    • 2 tbsp Dry Coconut
    • Salt as needed
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    Instructions
     

    • Heat a teaspoon of oil in a pan and add the coriander seeds, chana dal and urad dal and fry them on a medium flame till they are a golden brown color.
    • Remove them from the pan and set aside to cool down.
    • In the same pan, add and fry the red chillies for minutes.
    • Grind the roasted ingredients, dry coconut, salt and roasted red chillies into a fine powder and set aside.
    • Wash the eggplants and make a plus (+) slit on the bottom of the eggplant. Keep one end intact.
    • Now fill the stuffing powder into the brinjals.
    • Heat oil in a wok. Place the stuffed eggplants carefully into the wok and cover it with a lid.
    • Let it cook on a low – medium flame. Keep checking in between and turn the brinjals a little until they are evenly cooked. Sprinkle a handful of water if needed.
    • When they are soft, turn off the flame.
    • Serve hot with rice and ghee.

    Nutrition values are estimates only.

    Tried this recipe?Mention @iamharichandana or tag #blendwithspices!
    147 shares

    Filed Under: Uncategorized Tagged With: drycurry, eggplant, stuffedcurry

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    Comments

    1. Sireesha Puppala says

      May 27, 2014 at 10:15 pm

      missed to see this post somehow..love;y brinjals the first pic is simple superb chandana

      Reply
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    A little about me..

    Hi!
    Glad you’re here!. I am Hari Chandana Ponnaluri, an Indian food blogger currently living in Spain. Blogging and photography have been my world for about 13 years now and all I need are – a camera, some ingredients & props, and an internet connection to make your while worth on my website!☺ .. Read More…

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