Andhra Pradesh’s traditional stuffed brinjal (eggplant) curry, known as Andhra Style Gutti Vankaya Curry, is renowned for its robust and fiery flavours. Roasted peanuts, sesame seeds, coriander seeds, cumin, red chillies, and occasionally coconut are the major ingredients of the freshly ground masala that is filled into the tiny, soft brinjals. The flavours of the stuffed brinjals are then harmoniously balanced by cooking them in a tangy stew made with tamarind, spices, onions, ginger-garlic paste, and jaggery. Traditionally, this stew is served with a dollop of ghee and hot rice.
Ingredients For Andhra Style Gutti Vankaya Curry:
For the Stuffing Masala:
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Peanuts – 3 tbsp
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Sesame seeds – 2 tbsp
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Grated coconut (fresh or dry) – 2 tbsp
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Coriander seeds – 1 tbsp
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Cumin seeds – 1 tsp
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Dry red chilies – 4 to 5 (adjust to spice level)
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Garlic cloves – 4
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Tamarind paste – 1 tbsp
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Salt – to taste
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Turmeric – ½ tsp
For the Curry:
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Small purple brinjals – 8 to 10 (slit cross-wise, keep the stem)
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Mustard seeds – 1 tsp
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Curry leaves – a few
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Onion – 1 large, finely chopped
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Green chilies – 2, slit
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Oil – 3 to 4 tbsp
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Water – as needed
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Fresh coriander – for garnish
Step by step process for Andhra Style Gutti Vankaya Curry:
Step 1: Prepare the Brinjals for curry
Start by thoroughly washing eight to ten small, delicate purple brinjals under running water. Using a fresh kitchen towel, pat them dry. Create a deep cross-cut (X shape) at the base of each brinjal, keeping the green stem intact. The slit should be deep enough to contain the stuffing without causing the brinjal to shatter. After cutting all of the brinjals, soak them for five to ten minutes in a bowl of salted water. In addition to preventing discolouration, this process eliminates any faint bitterness from the brinjals. Drain the water after soaking, then set the brinjals aside to stuff.
Step 2: Make the Stuffing Masala For Curry
To enhance the flavour of the stuffing masala, dry roast each item separately over medium heat. Start by roasting three tablespoons of peanuts until they turn golden brown. Add 2 tablespoons of sesame seeds and heat until they pop, then add 2 tablespoons of chopped coconut and roast until just golden. After roasting one teaspoon of cumin seeds and one tablespoon of coriander seeds until fragrant, roast four to five dry red chillies. Allow every component to cool fully. Add 4 garlic cloves, 1 tablespoon tamarind paste, ½ teaspoon turmeric, and salt to taste after transferring them to a mixer jar. Just enough water should be added to aid in grinding into a thick, grainy paste. In addition to filling the brinjals, this nutty and spicy stuffing improves the curry’s gravy.
Step 3: Stuff the Brinjals for curry
It’s time to fill them after the brinjals have been drained and the stuffing masala is ready. Using your fingers, carefully open each sliced brinjal, taking care not to tear or shatter them. Gently place one to two teaspoons of the prepared masala into each brinjal’s slits, pressing down until the masala reaches deep inside, using a spoon or your fingers. Make sure all of the brinjals are filled equally by repeating this procedure. As the brinjals simmer, this stuffing will give them a deep, fiery flavour. The leftover masala will be utilised to make a rich and tasty curry gravy, so don’t throw it away. Put aside the stuffed brinjals.
Step 4: Prepare the Curry Base
Heat 3 to 4 tablespoons of oil in a heavy-bottomed, wide skillet or kadai over medium heat to start preparing the curry base. Add 1 teaspoon of mustard seeds to the boiling oil and let them sputter to release their strong aroma and give the dish more depth. Next, add two green chillies cut lengthwise and a few fresh curry leaves. The curry leaves should crackle and the aroma of the chillies should begin to escape after a few seconds of sautéing. Add one large onion, chop it finely, and cook it well. Keep cooking the onions until they are golden brown, tender, and transparent. This contributes to the curry’s overall richness and creates its flavorful foundation. Stir from time to time to avoid scorching.
Step 5: Add the Stuffed Brinjals
In order to prevent the stuffed brinjals from losing their stuffing, carefully place them in a single layer in the pan with the onion base once it is ready. Ensure that they are uniformly distributed throughout the masala base. Spread the remaining stuffing masala on the brinjals and around them. This additional masala will create a rich, delicious gravy and mix with the curry. Then, depending on the desired gravy thickness, add around ½ to ¾ cup of water to the pan. Be careful not to disrupt the filling as you gently mix. Put a tight-fitting lid on the pan and cook it over low heat for 15 to 20 minutes, or until the brinjals are tender and have completely absorbed the masala.
Step 6: Slow Cook and Flip Occasionally
It’s crucial to check on the brinjals every five to seven minutes while they’re cooking covered. To ensure that all sides cook equally, carefully open the lid and use a spoon or kitchen tongs to turn each brinjal. Because the packed brinjals can shatter if handled harshly, be careful not to press too firmly or stir too vigorously. Keep cooking over low heat so the brinjals can gradually take in the masala’s flavours. The brinjals will get tender and cooked through with time. The brinjals will be nicely coated in a thick, rich gravy that is created when the stuffing releases its oils and combines with the water. Maximum flavour and a melt-in-your-mouth quality are guaranteed by this slow-cooking method.
Step 7: Garnish and Serve
Turn off the heat when the masala has thickened wonderfully and the brinjals are tender. For an added pop of colour and freshness, top the curry with a hefty handful of freshly chopped coriander leaves. Allow the curry to settle for a few minutes. For a traditional Andhra-style supper, serve the steaming Gutti Vankaya Curry over a hearty plate of steamed rice dripping with ghee. It also goes very well with simple dal or a side of sour tomato pappu. If you like rotis, this recipe goes just as well with classic jowar bhakris or soft chapatis. This filling dish is ideal for both regular meals and special occasions because of its rich, nutty stuffing and spicy masala.
