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Gutti Vankaya Masala Kura Recipe - Andhra Stuffed Brinjal Curry

Gutti Vankaya Masala Kura Recipe - Andhra Stuffed Brinjal Curry

Gutti Vankaya Masala Kura - Andhra style stuffed brinjal curry with onions, peanuts and spices.

What is Gutti Vankaya Curry?

Gutti vankaya curry is a classic and delicious Andhra style curry made with small or baby eggplants, peanuts, onions and spices. It is nothing but stuffed baby eggplants with a special peanut masala or filling and cooked in the peanut sauce.

Gutti vankaya means "whole eggplants" and it is a way of cooking where the veggies are stuffed with spices and cooked whole. So you will need to cook them whole without chopping them into pieces. Choose small and same sized eggplants to ensure even cooking.

There are so many variations of making gutti vankaya curry and this one is classic and popular. Check the below links for the variations.

Gutti vankaya variations:

Serving suggestions:

It tastes best when served hot with plain rice.

It can also be served with roti, naan, jowar roti and ragi roti.

Step by step preparation:

  • To prepare the filling, peel and chop onion into pieces and set them aside.
  • Heat a teaspoon of oil in a wide pan or wok. Add cloves, cinnamon stick, coriander seeds and peanuts and let them fry over a low-medium flame until they are browned.

  • Add one dried red chilli to the peanuts and saute for another few seconds.
  • Take them out of the pan and set aside to cool completely.

  • In the same pan, add a tablespoon of oil.
  • Add slit green chillies and chopped onion to the pan and saute them until they are transparent and light pink.

  • Add desiccated coconut or grated dry coconut to the sauteed onions and give it a stir. You can also use fresh coconut.
  • Let it cool.

  • Combine the roasted peanuts + spices, sauteed onions, tamarind, turmeric powder, ginger, garlic, jaggery and salt in a blender or mixer jar.
  • Add a little bit of water to it and blend until you get a smooth and thick paste.

  • Wash the baby eggplants or brinjal and make a plus (+) slit on the bottom of the eggplant. Keep one end intact.
  • Carefully stuff them with the ground mixture and set them aside.

  • Heat 2-3 tablespoons of oil in a pan to cook the brinjals.
  • Gently drop the stuffed brinjals into the pan and give it a mix to coat them evenly.

  • Add the remaining ground masala and combine it well.

  • Pour one cup of water and mix well.
  • Cover the pan with a lid and cook on a medium-low flame until brinjals are soft and cooked.
  • Keep stirring in between and add more water to prevent it from burning.

  • Once the brinjals are cooked, add the chopped coriander leaves and mix.
  • Add more water to adjust the curry consistency.

If you are looking for more curry recipes then do check the below recipes.

Few more curry recipes:

How to make gutti vankaya masala kura recipe with video:

Print Recipe

Gutti Vankaya Curry Recipe

How to make gutti vankaya masala recipe with step by step photos and video. Traditional Andhra style stuffed brinjal curry
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: Andhra, Indian, South Indian
Keyword: andhra recipes, Curry Recipes, Indian Curry Recipes, Traditional
Servings: 3
Author: Hari Chandana Ponnaluri

Ingredients

  • 12 Small Brinjals / Eggplants
  • 1-2 Slit Green Chillies
  • 2-3 tablespoon Oil
  • 1-2 tablespoon Coriander Leaves

For the stuffing

  • 1 Dry Red Chilli
  • 2 Small Onions
  • ½ cup Peanuts
  • 1 tablespoon Coriander Seeds
  • 2 tablespoon Desiccated Coconut / Dry Coconut
  • 1 inch Cinnamon Stick
  • 3-4 Cloves
  • 1 inch Ginger
  • 3 Garlic Cloves
  • 1-2 Green Chillies
  • ¼ teaspoon Turmeric Powder
  • Tamarind small lemon size ball
  • 1 teaspoon Jaggery
  • 1 tbsp + 1 tsp Oil
  • Salt to taste

Instructions

  • To prepare the stuffing, heat a teaspoon of oil in a pan and add cloves, coriander seeds, cinnamon stick and peanut and fry until golden brown color.
  • Add dry red chilli and fry for a couple of seconds.
  • Take them out of the pan and keep it aside.
  • In the same pan, add one tablespoon of oil and add and saute slit green chillies and chopped onions until they are transparent.
  • Add dry coconut or desiccated coconut to it and give it a mix.
  • Combine the roasted peanuts mixture, sauteed onion, turmeric, ginger, garlic, tamarind, salt and jaggery in a blender and grind to a smooth paste by adding a little water. Keep it aside.
  • Wash the eggplants and make a plus (+) slit on the bottom of the eggplant. Keep one end intact.
  • Now stuff the eggplants with the ground mixture and keep them aside.
  • Heat 2-3 tablespoons of oil in a pan. Place the stuffed eggplants carefully into the pan and give it a mix.
  • Add the leftover filling and one cup of water to the pan.
  • Mix well and cover with a lid.
  • Let it cook over a medium - flame until they are soft and cooked.
  • Keep stirring in between and add more water if needed. Adjust salt if needed.
  • Once they are done, add chopped coriander leaves and serve hot with rice or roti.

Video

Cabbage Pappu Recipe - Andhra Cabbage Dal Recipe - South Indian Cabbage Recipes

 Cabbage Dal Recipe / Andhra Cabbage Pappu Recipe - A simple and delicious Dal Recipe from Andhra Pradesh.

Andhra cabbage pappu recipe, how to make cabbage dal recipe

Cabbage Dal Recipe is one of the easy and comfort dal recipes. Dal is also called as "Pappu" in Telugu language. Dal is a staple food in Indian homes and this Cabbage Pappu is from Andhra Cuisine.

If you are looking for more Dal Recipes then do check Chintakaya Pappu, Thotakura Kootu, Moong Dal Tadka, Spring Onion dal, Lemon Onion Dal, Moong Dal Spinach Dal, Dal Lucknowi and Tindora Dal.

Print Recipe

Cabbage Pappu Recipe - Andhra Cabbage Dal Recipe

How to Make Cabbage dal Recipe. A simple and easy Andhra Dal made with cabbage and lentils. 
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: Andhra, Indian
Servings: 4
Author: Hari Chandana Ponnaluri

Ingredients

  • ½ cup Toor Dal
  • 1 ½ cups Chopped Cabbage
  • 2 cups Water
  • Gooseberry size ball Tamarind
  • ¼ teaspoon Turmeric Powder
  • 2 – 3 Green Chillies
  • 1 Dried Red Chilli
  • ½ teaspoon Mustard Seeds
  • ½ teaspoon Chana Dal
  • ½ teaspoon Urad Dal
  • ¼ teaspoon Cumin Seeds
  • ⅛ teaspoon Hing
  • 1 Sprig Curry Leaves
  • 2 teaspoon Oil
  • Salt to taste
  • Red Chilli Powder as needed

Instructions

  • Soak the tamarind in little water for some time and squeeze the extract out of it. Keep it aside.
  • Put the rinsed toor dal, chopped cabbage, turmeric, green chillies and water in a pressure cooker and cook for 3 whistles.
  • Switch off the flame and wait until the pressure goes off.
  • Add the tamarind extract, salt and red chilli powder to the cooked lentils and combine.
  • Let it cook for 5 minutes.
  • Add little more water to adjust the consistency, if needed. 
  • Heat oil in a pan for seasoning. Add the mustard seeds, chana dal, urad dal and cumin seeds and let them splutter.
  • When they stop popping, add the hing, red chilli and curry leaves and stir for a couple of seconds.
  • Pour this over the dal and combine.
  • Serve hot with rice or roti.

How to Make Cabbage Dal Recipe:

  1. Soak the tamarind in water for sometime and squeeze the extract out of it. Keep it aside.
  2. Put the rinsed toor dal, chopped cabbage, turmeric, green chillies and water in a pressure cooker and cook for 3 whistles.
  3. Switch off the flame and wait until the pressure goes off.
  4. Add the tamarind extract, salt and red chilli powder to the cooked lentils and combine.
  5. Let it cook for 5 minutes.
  6. Add little more water to adjust the consistency.
  7. Heat oil in a pan for seasoning. Add the mustard seeds, chana dal, urad dal and cumin seeds and let them splutter.
  8. When they stop popping, add the hing, red chilli and curry leaves and stir for a couple of seconds.
  9. Pour this over the dal and combine.
  10. Serve hot with rice or roti.



You might also like to check these recipes:

 

Aratikaya Pindi Miriyam ( Plantain - Pepper Stew )

~ Aratikaya Pindi Miriyam ~
Ingredients :Plantain / Raw Banana : 1 small sized
Toor dal / Yellow lentil : 1 cup
Red chilli powder : ½ tsp
Salt to tasteFor Paste :

Coriander seeds : 1 tsp
Chana dal : 1 tsp
Rice : ½ tsp
Black Pepper : ½ tsp
Red chillies : 2
Grated dry coconut : 1 tsp

For Seasoning :

Mustard seeds : ½ tsp
Red chilli : 1
Few Curry Leaves
A pinch of hing
Oil

Method :

Wash and boil the yellow lentil with two cups of water in the pressure cooker and cook till 3 whistles. Turn off the flame and wait until the pressure go off. Wash and peel the plantain. Cut the plantain into medium sizepieces and cook separately.

To make the paste : Heat one teaspoon of oil in a pan. Add and fry coriander seeds, chana dal, black pepper, next rice and finally red chillies to light brown color. Remove it from the flame. When it cools down, add tamarind and coconut and grind into a smooth paste using little water. Keep it aside.

Put the paste mixture, turmeric powder, salt, red chilli powder and 2 - 3 cups of water in a heavy bottomed pan and let it cook for 10 minutes on medium flame. Now add cooked lentil and plantain pieces. let it cook for 5 minutes and remove from the flame. Heat oil in a pan and add mustard seeds. When they start to splutter add curry leaves hing and red chillies. Turn off the flame and add to the lentil mixture. Serve hot with rice.

Mamidikaya Bobbatlu ~ Raw Mango Stuffed Indian Flat Bread

Bhakshalu / Puran Poli / Obbattu / Holige / Oliga / Poleelu
Ingredients :Grated Raw Mango : ½ cup
Sooji / Semolina : 1 cup
Sugar : 1 + ¼ cups
Maida : 1 cup
Ghee : 3 tbsp
Cardamom Powder : ½ tsp


Method :

Wash, peel and grate the raw mango and keep aside. Dry roast the semolina on low flame to light golden color. Then remove and keep it aside. Place a heavy bottomed pan on the flame and put one table spoon of ghee in it. Once ghee is heated add grated raw mango and fry it. After 3 to 4 minutes, add 2 cups of water and sugar. Heat them slowly untill the sugar dissolves. Once the sugar is dissolved completely, add roasted semolina and little ghee. Mix very well and cook on a low flame. When the mango mixture is thick enough, i.e., When the spoon remains standing when placed in the centre. If it falls down it means the stuffing is yet not done. Add cardamom powder and stir well. Remove it from the flame and allow it to cool, then shape into balls. Mix maida with melted ghee. Add water, make a soft dough. Cover it with a wet cloth and set aside for 1 hour. Take a small ball of the dough and roll a little. Put a stuffing ball in the centre. Cover the stuffing ball by drawing up the edges towards the centre. Press the dough on the floured board and roll out into a round roti. Put the roti on a hot tava, cook for a minute and turn once. After 1 minute, add a little ghee around the edges, turn again and fry the other side. When brown patches appear on both sides remove the stuffed roti from the tava and apply a little ghee.

Cabbage Perugu Pachadi ~ Cabbage Yogurt Chutney

Cabbage Perugu pachadi or Cabbage Mosaru Bajji or Cabbage Yogurt ChutneyIngredients :Chopped Cabbage : 1cup
Curd : 1cup
Green chillies : 2
Red Chilli : 1
Few Curry leaves
Chana dal : ½ tsp
Mustard seeds : ½ tsp
Urad dal : ½ tsp
Cumin seeds : ¼ teaspoon Few fenugreek seeds
Turmeric powder : ¼ tsp
Red chilli powder : ½ tsp
Chopped Ginger : ½ tsp
Fresh coriander leaves Oil : 2 tsp
Salt to taste

Method :

Put the chopped cabbage, turmeric and little water in a pressure cooker and cook till 3 whistles. Turn off the flame and wait until the pressure go off. Remove the cooked cabbage from cooker and allow it to cool. For seasoning, take a vessel and heat the oil. Add mustard seeds, cumin seeds, chana dal, urad dal, fenugreek seeds and let them splutter. Now add chopped green chillies, red chilli, chopped ginger and curry leaves. Stir for a few seconds and remove from the flame. Let it cool completely. Combine the cooked cabbage, salt, red chilli powder and tempered ingredients with curd. Mix well and garnish with fresh coriander leaves. Serve with hot rice.

Nilva Allam Pachadi ~ Preserved Ginger Pickle

Nilva Allam Pachhadi ~ Preserved Ginger Pickle
Ingredients :Fresh Ginger : 250 gms
Tamarind : 250 gms
Grated Jaggery : 400 gms
Salt : 250 gms
Red chilli powder : 250 gms
Mustard seeds : 2 tsp
Red chillies : 3
Asofoetida : ½ tsp
Oil : 1 cup
Fenugreek seeds : ½ tsp

Method :

Clean and soak tamarind in boiling water. let it cool completely. Strain the tamarind pulp through a strainer to remove any solids. keep aside. Wash the ginger. Take a cloth and wipe ginger thoroughly. Chop the ginger into small pieces. Grind the chopped ginger into a fine paste. Then add tamarind pulp, grated jaggery and blend into a fine paste. Lastly add salt, turmeric powder and red chilli powder. Blenderise it again and take it out. Heat oil in a vessel for seasoning. Add the mustard seeds and fenugreek seeds. when they stat to splutter add red chillies and asofoetida and stir for few seconds. Remove from the flame and let it cool completely. Pour over the ginger mixture and mix well. Take them in a porcelain jar or air tight container. Serve with idli, dosa or steamed rice. This pickle can be stored for a month. You can store in the refrigerator upto 3 months.

Sorakaya Pappu ~ Bottle Gourd Lentil

Sorakaya Pappu or Dhudi / Lauki Dal or Bottle Gourd Lentil or Sorekayi Thove
Ingredients :Toor dal : 1 cup
Bottle gourd pieces : 1 cup
Tamarind :small amla size
Turmeric powder : ¼ tsp
Mustard seeds : ½ tsp
Urad dal : ½ tsp
Chana dal : ½ tsp
Few curry leaves
Red chilli powder : ¼ tsp
Green chillis : 2 or 3
Red chilli : 1
Oil : 1tsp
Salt to taste
A pinch of Hing

Method :

Wash and peel the bottle gourd. Cut the bottle gourd into medium pieces. Wash toor dal with plenty of water. Put toor dal, bottle gourd pieces, tamarind, green chillis, turmeric powder and 2 cups of water in a pressure cooker. and cook till 3 or 4 whistles. Trun off the flame and wait until the pressure go off. Remove the dal mixture from cooker. Add salt and red chilli powder. Mix well. Let it cook on a low flame for few minutes. Heat oil in pan for seasoning. Add the mustard seeds, urad dal, chana dal and let them splutter. when they start to splutter add red chilli, hing and curry leaves and stir for a few seconds. Remove from the flame and pour over the dal mixture. Mix well and serve with steamed rice and dollop of ghee.

Kalchina Mokkajonna Potthulu ~ Fire Roasted Corn

Kalchina Mokka jonna Kankulu ~ Fire Roasted Corn ~ Muskin Jola
Ingredients :
Corn cobs : 2
Lemon juice : 2 tsp
Salt : 1tsp


Method :Remove the husks from corn and place them direct flame of gas stove. Roast the corn on medium flame. When the roasting is done, remove from the flame and sprinkle some salt and lemon juice. Serve warm with a cup of Tea.

Pudina Chai ~ Indian Mint Tea

~ Refreshing and Healthy Indian Mint Tea ~
Ingredients :Tea Powder : 1 tsp
Fresh Mint Leaves : 5 to 7
Water : 1 cup
Milk : ¼ cup
Sugar to taste
Pudina Tea / Teneeru ~ Mint Chai
Method :

Bring one cup of water to boil, then add tea powder, fresh mint leaves, milk and sugar. Let it boil for 8 to 10 minutes. Remove from flame and strain the tea. Tea is ready.

Kalchina Aratikaya Podi Kura ~ Roasted Raw Banana Curry

Kalchina Aratikaya Podi Koora ~ Roasted Raw Banana / Plantain Curry
Ingredients :Raw bananas : 2
Grated dry coconut : 2 tbsp
Mustard seeds : 1 tsp
Urad dal : 1 tsp
Chana dal : 1 tsp
Tamarind : Small glooseberry size
Grated jaggery : 1 tsp
Turmeric powder : ¼ tsp
Green chillies : 2 or 3
Red chilli powder :½ to 1 tsp
Salt to taste
Oil

Method :

1. Wash banans. coat banans with oil and place them direct flame of gas.
2.Roast the bananas, until they are black.
3.When the bananas turn black, remove from the flame and let it cool completely. 5.Peel the banans and mash with fingers or masher.
6.Soak the tamarind in water for 10 minutes. Then squeeze the extract out of it and keep aside.


7. Heat one table spoon of oil in a pan.
8. Add mustard seeds, urad dal, chana dal. When they start to splutter add curry leaves, green chillies, tamarind pulp, turmeric powder, grated jaggery, salt and cook for 5 minutes on medium flame.
9.When the tamarind mixture becomes thick, add mashed banans and mix well. 10. Let it fry for 5 to 10 minutes and add grated dry coconut & red chilli powder. 11. Remove from the flame and serve with hot rice or curd rice.. 🙂

Bread Jamuns

~ Jamuns with Bread ~Ingredients :Bread slices : 10
Sugar : 1 cup
Cardamom powder : ½ tsp
Oil for deep frying
~ Bread Jamoons ~Method :

Remove the edges from the bread slice. Moisten the bread slices. Press very lightly to remove the extra water. shape the bread slices into round balls. Heat oil in a wide vessel to deep fry the jamuns. Fry the balls on a low flame strring them constantly for even browning. For preparing sugar syrup add 1 cup of water, cardamom powder to sugar and make a half thread sugar syrup. For the syrup after the sugar dissolves in the water, boil the mixture for a few minutes. The syrup is ready. Put the jamuns in the sugar syrup when they are hot. Serve cool.

This recipe goes to Bread Mania

Mysore Bonda ~ The Perfect Breakfast

Mysore Bonda ~ The Perfect Breakfast
Ingredients :Maida : 1cup
Rice flour : ¼ cup
Curd : to make the batter
Cumin seeds : ½ tsp
Chopped ginger : 1 tsp
Oil for deep frying
Salt to taste
Cooking soda : ¼ tsp
Chopped green chillis : 1tsp

Method :Mix maida with rice flour, salt, cooking soda, chopped gree chillis, chopped ginger and cumin seeds. Add curd, make it into a vada batter consistancy. Cover it with a lid and keep aside for 1 hour. Heat oil for deep frying. Shape the batter into round bondas. Fry them on low flame till golden in color. Serve hot with chutney or sambar.