Authentic Andhra-Style Gutti Vankaya Kura Recipe

Gutti Vankaya Kura is a traditional Andhra-style dish that is beloved by food lovers all over the world. This dish is made with small eggplants that are stuffed with a mixture of spices and then simmered in a spicy and flavorful tomato-based sauce. The result is a delicious and satisfying dish that is packed with flavor and nutrition. Over the years, there have been several variations and styles of this dish, each with its own unique taste and flavor. Whether you prefer the original version, the coconut stuffing variation, or the peanut stuffing variation, there is a version of Gutti Vankaya Kura that is sure to satisfy your taste buds. So, if you're looking for a delicious and authentic Indian dish, look no further than Gutti Vankaya Kura.

Gutti Vankaya Koora with Coconut Stuffing is a delicious and flavorful variation of the traditional Andhra-style dish. Here is the recipe:

Ingredients:

10-12 small-sized eggplants (vankaya)

2 medium-sized onions, chopped

3 medium-sized tomatoes, chopped

2 tablespoons ginger-garlic paste

1 teaspoon turmeric powder

1 teaspoon coriander powder

1 teaspoon cumin powder

1 teaspoon red chili powder

2 tablespoons oil

Salt, to taste

For the stuffing:

1 cup freshly grated coconut

2 red chilies, chopped

1 teaspoon cumin seeds

1 teaspoon mustard seeds

1 teaspoon fennel seeds

4-5 curry leaves

1 teaspoon coriander leaves, chopped

Salt, to taste

Instructions: 

Wash the eggplants and cut off the stem end. Make a lengthwise slit on each eggplant, taking care not to cut it all the way through.

In a pan, heat 1 tablespoon of oil and add the cumin seeds, mustard seeds, fennel seeds, and curry leaves. Cook until the seeds start to crackle.

Add the grated coconut and cook for 2-3 minutes.

Add the red chilies, coriander leaves, and salt to the pan. Mix well.

Stuff the eggplants with the coconut mixture. Set aside.

In a separate pan, heat the remaining oil and add the chopped onions. Cook until they turn golden brown.

Add the ginger-garlic paste and cook until the raw smell goes away.

Add the chopped tomatoes and cook until they turn soft and mushy.

Add turmeric powder, coriander powder, cumin powder, red chili powder, and salt. Cook for 2-3 minutes.

Add the stuffed eggplants to the pan and pour enough water to cover the eggplants.
Cover the pan and let it cook for 20-25 minutes, or until the eggplants are soft and tender.

Serve the Gutti Vankaya Koora with rice or roti.

Enjoy this delicious Andhra-style dish with a twist!

Bon Appetit! 😋😋😋😋

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