Gutti Vankaya Koora

Name: Gutti Vankaya Koora
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: andhra
Ingredients: 8 pcs baby eggplant (small purple, stems intact, slit into quarters keeping base connected); 3 tbsp peanuts; 1 tbsp white sesame seeds; 1 tbsp desiccated coconut; 2 tbsp oil (divided); 1 pcs onion (large, finely chopped); 2 pcs green chili (slit lengthwise); 1 tsp ginger-garlic paste; 2 pcs tomato (medium, finely chopped); 1 pinch turmeric powder; 1 tsp red chili powder; 1 tsp coriander powder; 1 pinch cumin powder; 1 tbsp tamarind paste; 0.5 tsp salt (divided); 1 cup water (for gravy, adjust as needed); 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 8 pcs curry leaves; 1 pinch asafoetida; 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.6/5(115)

TASTE SCORE

9/10

Baby eggplants stuffed with a richly spiced peanut-sesame masala, slowly simmered until tender in a tangy tamarind gravy. This Andhra classic is a celebration of bold, nutty flavors with a hint of heat, pairing perfectly with steamed rice and a dollop of ghee.

PREP

15m

COOK

30m

SERVES

1 KATORI

286 cal

SERVINGS

METHOD · 9 STEPS

prep · ~5 min
Prepare the eggplants.
Wash and pat dry the baby eggplants. Make two perpendicular slits from the base towards the stem, keeping the stem intact. The eggplant should open into quarters while still attached at the stem. Immerse them in salted water to prevent browning.
other · ~8 min
Roast and grind the stuffing masala.
Dry roast peanuts on low heat until speckled and fragrant. Add sesame seeds and desiccated coconut, roasting until golden. Cool completely, then grind to a coarse powder. Set aside.
TIPRoast on low flame to avoid burning the sesame and coconut — they turn bitter quickly.
mix · ~2 min
Make the stuffing paste.
In a bowl, combine the roasted peanut-sesame powder with red chili powder, coriander powder, cumin powder, turmeric powder, a pinch of salt, and 1 teaspoon of oil. Mix well to form a slightly crumbly, moist paste.
prep · ~4 min
Stuff the eggplants.
Gently open each slit eggplant and pack the masala paste generously into the cavities. Press the eggplant closed to hold the stuffing. Reserve any leftover masala for the gravy.
TIPDon't overstuff or the eggplants may break apart during cooking.
fry · ~7 min
Sear the stuffed eggplants.
Heat 1 tablespoon of oil in a wide, heavy-bottomed pan. Place the stuffed eggplants in a single layer and sauté gently, turning occasionally, until the skin blisters and turns lightly browned all over. Remove and set aside.
TIPUse medium heat and a gentle hand to prevent the stuffing from falling out.
temper · ~9 min
Make the tempering and base gravy.
1.In the same pan, heat the remaining 1 tablespoon oil over medium heat.
2.Add mustard seeds and let them splutter (30 seconds).
3.Add cumin seeds, curry leaves, and a pinch of asafoetida. Sauté until fragrant (20 seconds).
4.Add chopped onions and green chilies. Sauté until onions turn golden brown (6-7 minutes).
5.Add ginger-garlic paste and cook until the raw smell disappears (1 minute).
saute · ~7 min
Cook the tomato masala base.
Add chopped tomatoes and the remaining salt. Cook until tomatoes soften completely and release oil from the sides. Stir in any leftover masala powder and tamarind paste, mixing well.
TIPWait for the oil to visibly separate — this signals the raw tomato moisture has evaporated and the masala is ready.
simmer · ~18 min
Simmer the eggplants in the gravy.
Pour in 1 cup of water and bring the gravy to a gentle boil. Carefully place the seared stuffed eggplants back into the pan. Spoon some gravy over them, cover, and simmer on low heat for 15-18 minutes, gently turning them once halfway through.
TIPStir gently around the eggplants, not over them, to keep the stuffing intact.
garnish · ~5 min
Garnish and serve.
Turn off the heat. Let the curry rest for 5 minutes. Garnish generously with fresh chopped coriander leaves and serve hot.
TIPA drizzle of raw cold-pressed groundnut oil or a small dollop of ghee just before serving elevates the authentic Andhra flavor.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Choose slender, firm baby eggplants with intact stems for even stuffing.
2
Roast peanuts, sesame, and coconut on low heat until fragrant to avoid bitterness.
3
Slit eggplants only from the base upward, leaving the stem attached to hold the stuffing.
4
Sear stuffed eggplants on medium heat until blistered, turning gently to prevent filling from falling out.
5
Simmer covered on low heat for 15-18 minutes so eggplants become tender without turning mushy.
6
Let the curry rest for 5 minutes after cooking to let flavors meld before serving.
7
Leftover masala can be refrigerated in an airtight jar for up to 2 weeks.