Gutti Vankaya Kura
Small eggplants are slit and packed with a nutty, spicy peanut-coconut masala, then gently simmered until soft. This Andhra-style curry is rich, comforting, and made to be eaten with rice or roti.
For 4 servings
- prep · ~5 min
Prepare the eggplants.
1.Wash the eggplants and trim the stems lightly.2.Cut a deep cross slit in each eggplant from the base, keeping the top intact.3.Check that each one can hold stuffing without splitting apart.TIPKeep the eggplants attached at the stem so they stay whole while cooking. - roast · ~6 min
Roast the masala ingredients.
1.Heat a dry pan over low heat.2.Roast the peanuts until lightly golden and aromatic.3.Add the sesame seeds and desiccated coconut and roast briefly until fragrant.4.Transfer everything to a plate and cool completely.TIPUse low heat here so the coconut and sesame do not burn and turn bitter. - mix · ~4 min
Grind the stuffing masala.
1.Add the roasted peanuts, sesame seeds, desiccated coconut, onion, garlic, ginger, tamarind paste, jaggery, red chili powder, turmeric powder, coriander powder, salt, and 0.25 cup water to a grinder.2.Grind to a thick, slightly coarse paste.3.Taste and adjust with a little more salt if needed. - assemble · ~5 min
Stuff the eggplants.
Open each slit eggplant gently and pack in some masala. Reserve any leftover masala to add to the pan later.
- temper · ~2 min
Make the tempering.
1.Heat oil in a wide pan over medium heat.2.Add mustard seeds and let them splutter.3.Add cumin seeds and curry leaves and cook for a few seconds until fragrant. - saute · ~8 min
Cook the stuffed eggplants.
1.Place the stuffed eggplants in the pan in a single layer.2.Cook gently, turning every few minutes, until the skins start to soften and blister lightly.3.Add the reserved masala around the eggplants.TIPTurn the eggplants gently with a spoon so the stuffing stays inside. - simmer · ~15 min
Simmer the kura until tender.
Pour in the remaining 0.75 cup water, cover, and cook on low heat until the eggplants are soft and the masala thickens into a rich gravy. Stir once or twice carefully so the pan does not catch at the bottom.
- garnish
Garnish with cilantro.
- serve
Serve hot with rice or roti.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Choose small, equal-sized brinjals so they cook through at the same rate without collapsing.
- 2Keep the masala slightly coarse, not perfectly smooth, so the stuffing stays inside the slits better.
- 3If the slit eggplants start browning too fast, lower the heat and sprinkle a little water before covering.
- 4Use a wide pan and keep the eggplants in a single layer so they soften evenly and do not break.
- 5Let the curry rest for 10 minutes after cooking; the peanut-sesame gravy thickens and clings better.
- 6This kura tastes even better the next day once the tamarind, jaggery, and spices meld into the brinjal.
Adapt it for your goals.
Low-oil
Pan-sear the stuffed brinjals in less oil, add a splash more water, and simmer covered longer for a lighter version.
spicier andhraSpicier-andhra
Increase red chili powder or add a few dried red chilies while roasting for a hotter, more assertive Andhra-style curry.
no onionNo-onion
Skip the onion and grind the masala with a little extra coconut for a slightly firmer, nuttier stuffing.
gravy styleGravy-style
Add extra water and reserved masala to make a looser curry if you want more sauce for rice.
Why this is on our healthy list.
Fiber-Rich Brinjal Base
Eggplant adds fiber and bulk to the dish, making the rich masala feel balanced and satisfying.
Nut and Seed Goodness
Peanuts and sesame seeds contribute plant protein, healthy fats, and a nourishing, filling texture.
Aromatic Digestive Spices
Ginger, garlic, cumin, and curry leaves bring flavor while also being traditional digestive-friendly ingredients.
Frequently asked questions
Do not cut the slit all the way through, and cook them on low heat in a single layer, turning very gently with a spoon.
