A classic Andhra delicacy featuring tender baby eggplants in a rich, nutty gravy. The stuffing, made from roasted peanuts, coconut, and spices, gives this curry its signature flavor. It's a perfect side for rice or roti.
Prep20 min
Cook35 min
Servings4
Serving size: 1 cup
301cal
6gprotein
22gcarbs
24g
Ingredients
500 g Baby Eggplant (About 8-10 small, tender brinjals)
0.25 cup Peanuts (Raw, unsalted)
1 tbsp Sesame Seeds
2 tbsp Desiccated Coconut (Unsweetened)
1 tbsp Coriander Seeds
1 tsp Cumin Seeds
4 pcs Dried Red Chillies (Adjust to your spice preference)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A classic fried egg with a sunny, runny yolk, spiced up with a sprinkle of Indian masalas. The perfect quick breakfast or simple side to any meal, ready in just 5 minutes.
About Gutti Vankaya Kura, Steamed Basmati Rice and Fried Egg
Rich Gutti Vankaya Kura with fluffy rice & a spiced fried egg – a protein-packed, soul-satisfying meal!
This andhra dish is perfect for lunch. With 696.61 calories and 17.22g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tbsp
Tamarind Paste
1 tsp Jaggery (Powdered or grated)
0.5 tsp Turmeric Powder
1.5 tsp Salt (Adjust to taste)
4 tbsp Vegetable Oil (Divided use)
1 tsp Mustard Seeds
10 pcs Curry Leaves
1.5 cup Water (For the gravy)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Eggplants
Wash the baby eggplants and pat them completely dry. Trim the green sepals slightly but keep the stems intact.
Make a plus-shaped (+) slit from the bottom of each eggplant, going about three-quarters of the way up. Be careful not to cut all the way through.
Immediately place the slit eggplants in a large bowl of water with a pinch of salt. This prevents them from oxidizing and turning brown.
2
Roast Spices and Prepare Stuffing Paste
In a dry pan over low-medium heat, roast the peanuts for 4-5 minutes until they are fragrant and lightly browned. Remove and set aside to cool.
In the same pan, add sesame seeds, desiccated coconut, coriander seeds, cumin seeds, and dried red chillies. Roast for 1-2 minutes until aromatic. Do not burn them.
Allow all roasted ingredients to cool down completely.
Transfer the cooled peanuts and spice mix to a grinder jar. Add the chopped onion, ginger-garlic paste, tamarind paste, jaggery, turmeric powder, and salt.
Grind everything to a thick, smooth paste. Add 1-2 tablespoons of water only if needed to help with grinding.
3
Stuff and Sauté the Eggplants
Drain the eggplants from the salted water and pat them dry with a kitchen towel.
Carefully open the slits of each eggplant and fill them generously with the prepared masala paste. Reserve any leftover paste for the gravy.
Heat 3 tablespoons of oil in a wide, heavy-bottomed pan or kadai over medium heat.
Gently place the stuffed eggplants in the pan in a single layer. Cover and cook for 8-10 minutes, turning them gently every 2-3 minutes, until they are tender and the skin is slightly blistered on all sides.
Once cooked, carefully remove the eggplants from the pan and set them aside on a plate.
4
Prepare the Gravy and Simmer
In the same pan, add the remaining 1 tablespoon of oil if necessary. Heat it over medium heat.
Add the mustard seeds and let them splutter. Then, add the curry leaves and sauté for 30 seconds.
Add the leftover masala paste to the pan. Sauté for 3-4 minutes, stirring continuously, until it becomes fragrant and you see oil separating from the sides.
Pour in 1.5 cups of water and mix well, scraping any bits from the bottom of the pan. Bring the gravy to a gentle boil.
Carefully place the sautéed stuffed eggplants back into the gravy.
Reduce the heat to low, cover the pan, and let the curry simmer for 10-12 minutes, or until the gravy thickens to your desired consistency and the flavors have melded.
5
Garnish and Serve
Turn off the heat. Garnish with freshly chopped coriander leaves.
Let the curry rest for at least 10 minutes before serving. This allows the eggplants to absorb the gravy and the flavors to deepen.
Serve Gutti Vankaya Kura hot with steamed rice, biryani, roti, or chapati.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
1 tbsp Ghee (Can be substituted with vegetable oil)
0.25 tsp Salt (Adjust to taste)
0.25 tsp Turmeric Powder
0.25 tsp Red Chili Powder (Adjust to your spice preference)
0.25 tsp Black Pepper Powder (Freshly ground is best)
1 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Heat ghee in a non-stick skillet or frying pan over medium-low heat. Swirl the pan to ensure the ghee coats the bottom evenly.
2
Gently crack the eggs into the hot pan, leaving space between them. Be careful not to break the yolks.
3
Immediately sprinkle the salt, turmeric powder, red chili powder, and black pepper powder evenly over the eggs.
4
Cook for 2-3 minutes. For a runny yolk (sunny-side up), cook until the whites are completely set. For a jammy yolk, cover the pan with a lid for the last minute of cooking to steam the top. For a fully cooked yolk, gently flip the egg and cook for another 30-60 seconds.
5
Using a spatula, carefully slide the fried eggs onto a serving plate. Garnish with freshly chopped coriander leaves and serve immediately.
