Gutti Vankaya Kura

A rich and aromatic South Indian stuffed brinjal curry, bursting with traditional flavors.

⏱Prep: 25 min

🔥Cook: 35 min

⏲Total: 60 min

🍽4-6 servings

Vegetarian

Ingredients

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Step-by-step

Wash and trim the small eggplants, making two crosswise slits from the bottom, almost to the stem, ensuring they remain intact. Soak them in salted water to prevent discoloration.
Dry roast peanuts, sesame seeds, desiccated coconut, coriander seeds, cumin seeds, fenugreek seeds, and dried red chilies separately until fragrant. Let them cool completely.
Grind the roasted ingredients into a fine powder. Add chopped ginger, garlic, turmeric powder, red chili powder, salt, and tamarind paste (and jaggery/sugar if using) to the powder and grind again, adding a little water if needed, to form a thick, smooth paste.
Drain the eggplants and pat dry. Carefully stuff each eggplant with the prepared masala paste. Reserve any leftover masala.
Heat oil in a heavy-bottomed pan or Dutch oven over medium heat. Add mustard seeds, urad dal (if using), and curry leaves. Once mustard seeds splutter, add chopped onion and sauté until translucent.
Add the tomato puree and cook until the oil separates from the mixture. Then, gently place the stuffed eggplants and any remaining masala paste into the pan.
Gently mix, ensuring the eggplants are coated. Add about 1/2 to 1 cup of water, cover the pan, and cook on low heat for 20-25 minutes, or until the eggplants are tender and the gravy has thickened, stirring occasionally to prevent sticking.
Adjust salt and consistency of the gravy if needed. Garnish with fresh coriander leaves and serve hot with steamed rice, roti, or chapati.

Per serving

Make it last

Refrigerator 3-4 days

Store leftover Gutti Vankaya Kura in an airtight container in the refrigerator. Ensure it cools completely before storing.

Freezer Up to 2 months

For longer storage, transfer the curry to a freezer-safe container. Thaw overnight in the refrigerator before reheating.

Reheat Stovetop/Microwave

Reheat gently on the stovetop over low heat, adding a splash of water if the gravy is too thick, or in the microwave until thoroughly heated through.

Select small, firm, and blemish-free Indian eggplants for the best texture and flavor. They cook more evenly and absorb the masala beautifully.
Don’t overstuff the eggplants; ensure they can still close somewhat to hold the masala during cooking. You can secure larger ones with a toothpick if needed.
Adjust the spice level to your preference by varying the amount of dried red chilies and red chili powder in the masala. For a milder curry, deseed the dried chilies.
For an extra layer of richness and flavor, you can finish the curry with a teaspoon of ghee just before serving.