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Gutti Vankaya Kura | Andhra Brinjal Curry

Gutti Vankaya is a popular Andhra brinjal curry served with rice. It is a flavour bomb with peanuts, sesame seeds, whole spices in a tangy creamy sauce
Course Main Course
Cuisine Andhra, South Indian
Total Time 40 minutes

Ingredients

Dry Roast - A

  • ¼ cup peanuts
  • 2 tbsp dry coconut I use dessicated coconut as it is easily available, If you have access, try with kopra aka dried coconut.
  • 2 tbsp sesame seeds I used white sesame seeds
  • 1 tbsp coriander seeds
  • ¼ tsp medi seeds

Dry Roast - B

  • 1 tsp cumin seeds
  • 1 small piece cinnamon about ½ inch
  • 2 cloves
  • 2 cardamom pods
  • 4 cashews

For frying brinjals

  • 4-5 tbsp oil
  • ¼ tsp turmeric
  • ½ tsp salt
  • 8-10 small brinjals slit half way through, but not fully

For Masala

  • 2 tbsp oil
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • 2 bay leaves
  • 2 slit green chillies
  • Few curry leaves
  • 1 tsp ginger paste/finely grated
  • 1 tsp garlic paste/finely chopped
  • ⅓ cup onion chopped about 1 medium sized onion
  • ½ tsp turmeric
  • 2 tsp chilli powder I use Kashmiri chilli powder which is not spicy. If you are using a spicy chilli powder, please reduce.
  • 1 tbsp thick tamarind water about 1 tsp paste diluted OR 2 tsp raw tamarind soaked in water
  • ¼ cup tomato chopped
  • 1 cup water
  • coriander leaves to garnish

Instructions

  • Add all ingredients under Dry Roast - A to a pan and fry for 3-4 minutes on a low flame. Remove and let it cool
  • Add all ingredients under Dry Roast - B to a pan and fry for 1-2 minutes on a low flame. Remove and let it cool
  • Grind both A and B ingredients into a powder first, then add about 1/2 cup of water and grind to a smooth paste. Set aside.
  • Remove the green stem from brinjals and slit until 3/4 from the bottom. It must not be fully chopped into pieces and must remain whole. Add these brinjals to salted water.
  • To a pan, add generous oil ( about 4-5 tbsp), add the brinjals followed by some turmeric and salt. Let it cook until mostly done ( about 4-5 minutes on low flame, cover and cook if required). Remove and set aside.
  • From the same pan, remove all except 2 tbsp oil and add mustard, cumin, bay leaf, green chillies, ginger, garlic, curry leaves one after another and saute well. then, add onions and cook till golden brown.
  • After the onions are done, add the tomatoes and tamarind water. Cook for 2-3 minutes.
  • Now, add the ground paste from earlier, followed by turmeric and chilli powder. Add water to correct consistency of a gravy and salt to taste.
  • Cook this gravy for 5 minutes on a low to medium flame. It will thicken as it contains peanuts, cashews so add water accordingly.
  • Finally, add the fried brinjals and close and cook for 2-3 minutes. Garnish with corainder leaves and serve.

Notes

  • This dish is vegan and gluten free on its own!
  • If you are not a big fan of brinjals, try this with bajji chillies or even jalapenos for a change.