Gutti Vankaya Kura

Name: Gutti Vankaya Kura
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: andhra
Ingredients: 8 pcs eggplant (small purple brinjals, slit into quarters at the base and kept whole); 0.5 cup peanuts (raw, roasted lightly and cooled); 2 tbsp sesame seeds (roasted lightly); 3 tbsp desiccated coconut (unsweetened, roasted lightly); 1 pcs onion (medium, roughly chopped); 5 pcs garlic (cloves); 1 inch ginger (peeled, chopped); 1 tbsp tamarind paste; 1 tsp jaggery (grated); 0.5 tsp red chili powder; 1 pinch turmeric powder; 1 tsp coriander powder; 0.5 tsp cumin seeds; 0.5 tsp mustard seeds; 8 pcs curry leaves; 0.5 tsp salt; 2 tbsp oil; 1 cup water (for grinding and simmering); 2 tbsp cilantro (chopped, for garnish)

RATING

4.6/5(98)

TASTE SCORE

9/10

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.

PREP

20m

COOK

30m

SERVES

1 KATORI

368 cal

SERVINGS

METHOD · 9 STEPS

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.

PRO TIPS

What to keep in mind.

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

1
Choose small, equal-sized brinjals so they cook through at the same rate without collapsing.
2
Keep the masala slightly coarse, not perfectly smooth, so the stuffing stays inside the slits better.
3
If the slit eggplants start browning too fast, lower the heat and sprinkle a little water before covering.
4
Use a wide pan and keep the eggplants in a single layer so they soften evenly and do not break.
5
Let the curry rest for 10 minutes after cooking; the peanut-sesame gravy thickens and clings better.
6
This kura tastes even better the next day once the tamarind, jaggery, and spices meld into the brinjal.

RECIPE VARIATIONS