Sunday curry · serves 4

Gutti Vankaya Kura (Andhra Stuffed Brinjal Curry)

గుత్తి వంకాయ కూర · भरवां बैंगन · पूरितवृन्ताकव्यञ्जनम् · Gutti Vankaya Kura · Bharwan Baingan

Gutti vankaya kura is the stuffed brinjal curry that Andhra homes make for Sunday lunches, weddings and when guests come over. Small, round purple brinjals are slit, packed with a roasted peanut, sesame and coconut masala, and cooked slowly in oil until they turn soft and the masala clings to them.

Our Sannam chilli powder gives the stuffing its red colour and medium heat, and turmeric powder rounds it off. Serve it with hot rice or chapati. This recipe serves 4.

Prep20 min
Cook35 min
Total55 min
Serves4

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In short

Roast peanuts, sesame, dry coconut and coriander seeds, grind with Sannam chilli powder, turmeric powder and salt, stuff small brinjals and cook them slowly in oil until soft.

వేరుశనగపప్పు, నువ్వులు, ఎండు కొబ్బరి, ధనియాలు వేయించి కారం, పసుపు, ఉప్పుతో పొడి చేసి వంకాయల్లో కూరండి. నూనెలో మూత పెట్టి సన్నని మంటపై మెత్తగా మగ్గించండి. వంకాయ తొడిమ తీయకండి, అప్పుడు ఉడికేటప్పుడు వంకాయలు విడిపోకుండా ఉంటాయి.

मूँगफली, तिल, सूखा नारियल और धनिया भूनकर मिर्च पाउडर, हल्दी और नमक के साथ पीस लें और छोटे बैंगनों में भरें। तेल में ढककर धीमी आँच पर नरम होने तक पकाएँ। बैंगन का डंठल न हटाएँ, इससे पकते समय बैंगन टूटते नहीं।

Ingredients serves 4

For the stuffing

3 tbsp peanuts raw, with or without skins
2 tbsp sesame seeds white
3 tbsp grated dry coconut kopra
1 tbsp coriander seeds
1 tsp cumin seeds
4 garlic cloves peeled
2 tsp Sannam chilli powder up to 1 tbsp for a hotter curry
½ tsp turmeric powder
1 tsp salt or to taste
marble-sized tamarind seeds removed

For the curry

12 small brinjals about 500 g, small round purple ones
4 tbsp oil groundnut oil
½ tsp mustard seeds
1 sprig curry leaves
1 small onion (optional) finely chopped
½ cup water
2 tbsp coriander leaves chopped, to finish

Method

Dry-roast the peanuts, sesame, coconut and coriander seeds; grind with the spices. Roast the peanuts first on medium-low heat for 3–4 minutes, then add the coriander seeds, cumin and sesame for 1 minute, and the coconut for the last 30 seconds, until it is light golden. Let it cool.
In a mixer, grind the roasted mix with the garlic, Sannam chilli powder, turmeric powder, salt and tamarind to a coarse powder without water. It should clump when pressed.
Wash the brinjals and trim the green cap a little, leaving the stalk on.
Slit each brinjal in a cross from the bottom, keeping the stem on, and pack in the stuffing. Cut about three-quarters of the way up so the four quarters stay joined at the top. Drop each one into a bowl of salted water as you go, then drain.
Press about 1 heaped tsp of stuffing into each brinjal. Keep the leftover stuffing aside.
Heat the oil in a wide, heavy pan on medium heat. Add the mustard seeds and, when they splutter, the curry leaves and onion, if using. Fry the onion until soft, about 3 minutes.
Place the stuffed brinjals in a single layer in the pan.
Cook the brinjals in hot oil, covered, on a low flame, turning gently every 4–5 minutes. Use a spoon or tongs so the stuffing stays in, and cook for 15–18 minutes, until the skins wrinkle.
Add the leftover stuffing with ½ cup water; simmer till the brinjals are soft. Cover and cook on low for 8–10 minutes more, until the masala thickens and oil shows at the sides.
Check doneness: a knife should slide through the thickest brinjal with no resistance. Sprinkle the coriander leaves and switch off.

Tips

Keep the stalks on so the brinjals hold together while they cook and turn.
Pick small, glossy brinjals of the same size, so they cook evenly; large ones stay hard in the centre.
Roast the peanuts and sesame on medium-low heat; burnt sesame makes the whole masala bitter.
For a milder curry, use 1½ tsp Sannam chilli powder; for more heat, go up to 1 tbsp.

Variations

With onion masala: grind 1 small onion into the stuffing for a softer, slightly sweet gravy.
Without coconut: leave out the coconut and use 1 tbsp more peanuts and sesame.
Gravy style: add 1 cup water in place of ½ cup in the last step for a thinner curry to mix into rice.

Serving

Serve hot with steamed rice and a spoon of ghee, or with chapati or jonna rotte.

Storage

Keep covered in the fridge and eat within 2 days. Warm gently with a splash of water.

Questions

Which brinjals are best for gutti vankaya?

Small, round purple brinjals about the size of an egg, with a glossy skin and green stalk. They cook through in the time the masala takes and hold the stuffing well.

How do I know the brinjals are cooked?

The skins wrinkle and soften, and a knife slides through the thickest brinjal with no resistance. Undercooked brinjals feel firm and spongy in the centre.