How to make Gutti Vankaya Koora

Gutti Vankaya Koora is a traditional South Indian dish, particularly popular in the states of Andhra Pradesh and Telangana. It consists of small, tender eggplants (brinjals) that are stuffed with a rich and flavorful mixture of roasted spices, peanuts, and coconut. Upon stuffing, these eggplants are then gently cooked in a tangy and spicy tomato-based sauce until they become perfectly tender.

The dish captures the essence of Andhra cuisine, which is known for its bold and complex flavors, consisting of a delightful blend of heat from the chilies and a hint of sweetness from the jaggery or sugar often added to the sauce. Each ingredient contributes to the layers of taste in the final preparation, with the eggplants serving as the perfect vessels for the delicious stuffing.

Gutti Vankaya Koora Recipe

Gutti Vankaya Koora

If you like spicy curry, this recipe made with the small Indian eggplant is for you. Although the ingredient list is lengthy, the curry is easy to make. The fresh masala powder is prepared by roasting the spices and then stuffing them into the eggplants, which are cooked in a simple onion gravy. This curry pairs perfectly with Ragi Mudde as well as plain steamed rice.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Vegetable

Cuisine Indian

Servings 6 people

Calories 575 kcal

Equipment

• 1 large bowl
• 1 large skillet

Ingredients

  

• 6 small eggplant brinjal, cut diagonally twice (in an X), almost all the way through, but leaving the stalk intact
• 4 tablespoons plus 1 teaspoon corn oil divided
• 3 tablespoons peanuts
• 1 tablespoon poppy seeds
• 1 tablespoon sesame seeds
• 1/4 cup shredded fresh coconut or frozen, thawed to room temperature
• 4 dried Guntur chiles
• 4 whole cloves
• 4 green cardamom pods
• 1 tablespoon coriander seeds
• 11/2 teaspoons cumin seeds
• 1 11/2-inch cinnamon stick
• 1 teaspoon mustard seeds
• 2 curry leaf sprigs
• 1 onion finely chopped
• 2 teaspoons ginger-garlic paste
• 1 tablespoon salt
• 2 teaspoons tamarind paste
• 1 teaspoon red chile powder
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon garam masala
• 11/2 cups water
• 1 tablespoon finely chopped fresh cilantro

Instructions

 

• In a large bowl, combine the eggplants with enough water to cover.
• In a large skillet, or wok, over medium heat, heat 1 teaspoon of oil.
• Add the peanuts, poppy seeds, sesame seeds, and coconut. Cook for 2 to 3 minutes, until the peanuts and sesame seeds are light brown. Transfer to a dish and set aside.
• Return the skillet to the heat and add the Guntur chiles, cloves, cardamom, coriander seeds, cumin seeds, and cinnamon. Cook for 2 minutes, until fragrant and the red chiles are slightly darkened. Turn off the heat and let cool.
• Transfer the peanut and coconut mixture and spices to a spice grinder or clean coffee grinder and grind into a coarse powder. Set aside.
• Drain the eggplants. Stuff 1 tablespoon of the spice mix inside the slits of each eggplant.
• Wipe out the skillet, place it over medium heat, and heat 1 tablespoon of oil.
• Add the eggplants to the skillet and roast for about 5 minutes, carefully turning them every minute, until they are softened.Transfer the eggplants to a plate.
• Return the skillet to the heat and heat the remaining 3 tablespoons of oil.
• Add the mustard seeds and cook until they begin to sputter, about 1 minute.
• Add the curry leaves and cook for 30 seconds.
• Stir in the onion and ginger-garlic paste and cook for about 5 minutes, until the onion is translucent.
• Add the salt, tamarind paste, chile powder, turmeric, garam masala, and remaining spice powder. Stir until mixed well and cook for 3 minutes. The oil will slowly separate.
• Add the water and the eggplants to the skillet. Cover the skillet and cook for 5 minutes. Remove the lid, reduce the heat to medium-low, and cook for 5 to 7 minutes more, until the oil separates and floats to the top. Turn off the heat and stir in the cilantro.

Notes

You can skip stuffing the brinjals (eggplant) and, instead, chop them
lengthwise and add to the curry. You can make dry curry by using just 1⁄2 cup of water. Cover and cook until the brinjals are soft and tender. Remove the lid and cook until all the moisture is evaporated.

Keyword eggplant

Cooking Tips about Gutti Vankaya Koora

• Select the Right Eggplants: Choose small, fresh, and tender eggplants (brinjals) for even cooking and the best flavor absorption. Uniformly sized eggplants also ensure consistent presentation and taste.
• Prepare the Eggplants Correctly: Make deep slits in the eggplants vertically, leaving the stems intact. This allows for the stuffing to be filled generously and for the eggplants to hold their shape while being cooked.
• Prepare a Flavorful Filling: Roast peanuts, spices, and coconut till they are aromatic before grinding them into a fine paste or powder. This filling should be well-seasoned, as it will be the main flavor carrier for the dish.
• Stuff Generously: Ensure that the eggplants are stuffed with as much of the filling as possible. The more filling each eggplant holds, the more flavorful the dish will be.
• Cook Gently: When cooking the stuffed eggplants, use a wide pan and gently arrange them so they don’t overlap. Cover and cook on a low flame to avoid burning the masala.
• Do Not Stir Vigorously: Be gentle while stirring the eggplants during the cooking process to prevent the stuffing from coming out. Use tongs to carefully flip them if necessary.
• Use Tamarind Juice: Tamarind juice adds a lovely tangy flavor that complements the richness of the peanut-coconut stuffing. Balance the sourness with jaggery or sugar as per your taste.
• Balance the Flavors: Adjust the amount of salt, sweet, and tanginess to strike the right balance that suits your palate. Remember, the flavors intensify as they cook.
• Simmer on Low Heat: Let the dish simmer on low heat once everything is combined. This slow cooking process allows for the flavors to meld together beautifully.
• Garnish for Freshness: Garnish with fresh cilantro before serving for an added burst of flavor and color.
• Serve Warm: Gutti Vankaya Koora is best served warm with any Indian bread or rice to enjoy the full extent of its flavors.

Serving suggestions about Gutti Vankaya Koora

• With Steamed Rice: The traditional and most common way to enjoy Gutti Vankaya Koora is along with steamed rice, where the rice absorbs the tangy and spicy flavors of the dish.
• Alongside Indian Breads: Serve it with an array of Indian breads like roti, chapati, or paratha which can be used to scoop up the stuffed eggplants and the sauce.
• As Part of a Thali: Incorporate Gutti Vankaya Koora as a component of a larger South Indian thali set, which may include dal (lentil soup), pappadums, rice, another sabzi (vegetable dish), and some yogurt or raita.
• Pair with Biryani or Pulao: A fragrant biryani or a mildly spiced pulao can accompany Gutti Vankaya Koora for a more luxurious and festive meal.
• Opt for Millet Rotis or Rice: For a healthier option, you can pair Gutti Vankaya Koora with millet-based rotis or rice varieties which add a nutritious element to the meal.
• With Sambar or Rasam: Enjoy this dish with traditional accompaniments such as sambar (a lentil-based vegetable stew) or rasam (a spicy-sour lentil soup).
• Garnish with Fresh Cilantro: Sprinkle freshly chopped cilantro on top before serving to add a hint of brightness both in flavor and presentation.
• Serve with Curd or Buttermilk: The creaminess of plain curd or buttermilk can provide a cooling balance to the spice level of the dish.
• Accompany With Chutney: A nice, tangy tamarind chutney or a fresh coconut chutney can play well off the robust flavors of the eggplant.
• Include Pickles and Papad: Serve a selection of Indian pickles and crispy papads as sides to complement the textures and flavors of Gutti Vankaya Koora.