Saturday, March 1, 2008

Gutti Vankaya Koora

I had heard about this dish often but never really tasted it before. However just reading the ingredient list and remembering the rave reviews from anyone who has tasted this curry wanted me to give this a shot and hence I decided to prepare this curry - thanks to this website. I pretty much followed the recipe, except for some modifications and I replaced the green brinjals with young purple brinjals since that's what I had with me. Make sure the brinjals are tender (no brown/black mature seeds inside). The gravy was just perfect and lipsmackingly good.

GUTTI VANKAYA KOORA (Stuffed Eggplant Curry)


Tamarind - lemon sized , soaked in warm water and juice extracted
Brinjals (green or purple) - 6 or 7
Chilli powder - 2 tsp
Sambhar powder - 1/2 tsp (optional)
Turmeric powder - 1/4 tsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Curry leaves - few
Salt - to taste
Oil - 3 tbsp
Jaggery/Brown Sugar - couple pinches (or to taste)

To Grind:
Red Onion - 1/2 of a big one or Shallots - 6
Ginger - 1 inch
Garlic - 3 cloves
Cinnamon stick - 1 small
Cloves - 1
Cumin seeds - 1 tsp
Sesame seeds (white) - 3 tbsp
Peanuts - 3 tbsp
Dried Red Chilli - 4
Coriander seeds - 3 tsp
Dessicated coconut flakes - 1 tbsp

1) Dry roast the peanuts, sesame seeds, coriander seeds, red chillies first and finally add the coconut flakes. In a tsp of oil, roast the ginger, garlic and onions till browned and grind along with the rest of the ingredients in the 'To Grind' list.

2) Remove the stems from the brinjal and from the opposite end, make a cross shaped slit till about 3/4th of the brinjal (take care to not do it completely or the brinjal will split into two).

3) Carefully stuff the brinjal with the ground paste. There will be paste left over. Dilute that with a cup of water and set aside for now.

4) Heat oil in a saucepan and add mustard and cumin seeds, when they splutter add the curry leaves. Carefully place the brinjals in the oil (in a single layer) and allow them to cook on a medium flame. When one side is done a bit, turn them gently over till all the surfaces are cooked.

5) Now add the diluted paste, tamarind juice, red chilli powder, turmeric, sambar powder (if using) and salt. Once this begins to boil, reduce the heat a bit, cover and allow to cook for about 20 minutes till completely done. You could add some jaggery or brown sugar to taste and let it boil a few more minutes before removing from the stove and serving.

I would like to send this as my entry for Pooja's 'Vegetable of the Week' - Brinjal. Thank you Pooja for hosting this.


  1. Colour of the gravy is too good..

  2. Wondeful entry, Laavanya!! The pic is making my mouth water! I've been wanting to try this dish out for a long time, as well. Thanks! :)

  3. Yumm. Looks so good, would love to have them

  4. This is a very nice version of Guttivankaya Laavi, love it!!

  5. I also love this Gutti Vankaya but never made at home. Thanks for sharing this recipe. I will try this recipe soon

  6. wow, a different version of gutti vankaya koora. Never tried this. Looks so yummy and colorful. I can smell it from the pic. Nice entry.

  7. This looks delicious, reminds me of the eggplant curry that my aunt makes all the time - *so* good!

  8. Great one Laav! I have tasted this dish many a times & its simply superb! Its a Telugu speciality & its awesome i agree.

  9. have been eyeing this for months ... I should try too... I also plan to try the moon dal thuvayal :-)

  10. Good Try..this is my favourite one..this dish gives you more experience when you try again and again.

  11. wow!looks yummy lavi!new to me... must try

  12. Love the color of the gravy!:)

  13. That gravy texture and color has come out very well, great entry Laav!

  14. I love this brinjal like anything!!! Looks so yummy Laavanya!

  15. Give whatever dish you prepare with brinjal.. :)

  16. wowwww guttivankaya looks soooooo delecious lavanya

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  18. Lovely entry Lavanya :) . It looks nice. I am really getting many wonderful version of stuffed brinjal curry , here is one of them .

    Thanks for sharing and participating.

  19. Thank you all for your kind words.

    Raaga, do let me know if you get a chance to try.

    TBC, I know you don't like brinjals but definitely try the gravy with something else... next time I was planning on maybe making the same thing with black channa?


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