Name: Gutti Vankaya Kura Podi
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 15 Small Brinjals / Eggplants; 3 tbsp Oil; 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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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.

Serving suggestions for Gutti Vankaya?

It tastes amazing with hot steamed rice and ghee.

Few more recipes you will love:

How to make Gutti Vankaya Koora Podi recipe below:

Print Recipe

Gutti Vankaya Kura Podi

A classic Andhra brinjals stuffed with a special spice blend.

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Course: Side Dish

Cuisine: Andhra, South Indian

Keyword: andhra recipes, Gutti vankaya

Servings:

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

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.