Gutti vankaya gasagasala kura (గుత్తి వంకాయ గసగసాల కూర) is a traditional Andhra style stuffed brinjal curry. Here’s an easy to make gutti vankaya kura recipe straight from my grandma’s cookbook. Discover the step by step recipe to make delicious Andhra style stuffed eggplant curry recipe.
What do you generally serve your guests who are strict vegetarians and are least interested in the restaurant style recipes? Recently, I had few relatives who paid a sudden visit at night. They were vexed with restaurant style food and wanted something traditional and Andhra. I was not able to decide upon the menu. Apart from dal, chutney, stir fry and some papad, I wanted something which tastes traditional, yet delectable.
Gutti Vankaya Gasagasala Kura – My Grandma’s Special Recipe:
I remembered my grandma’s famous gutti vankaya gasagasala kura (without onions) which used to be finger licking but I never tried cooking it! I called my mom immediately to know the recipe. She said that she too hardly is aware of the exact recipe but shared whatever she knew. Coz, ammamma never used onions in her curries and my mom never cooks anything without onion.
Yummy Gutti Vankaya Kura!
I took it as a challenge and thought of trying it myself without wasting any more time! Unbelievably, it turned out so well that it made its place to my husband’s favourites list. Here is the simple yet tasty brinjal recipe for you.
First, let me confess, that I don’t like to refer gutti vankaya as brinjal. I prefer to name it in my mother tongue as I feel it more authentic and I can relate more to my favourite vankay / gutti vankaya / గుత్తి వంకాయకూర ( I myself do not know which variety of brinjal I like the most). No wonder it is called King of all the vegetables as this vegetable holds such a special place in Indian cuisine.
Now, rush to the kitchen and start cooking and savour the zesty, mouth-watering dish of brinjals dipped in poppy seed gravy.
step by step gutti vankaya gasagasala kura or simply gutti vankaya kura or curry recipe:
- Brinjals – ½ kg
- Oil- 4 tbsp
- Poppy seeds – 6 tbsp
- Jaggery or honey – 2 tsp
- Tamarind pulp – 1 tbsp
- Ginger garlic paste – 2 tsp
- Roasted coriander crushed or powdered – 2 tsp
- Cumin powder – ¼ tsp
- Red chilli powder – 2 ½ tsp
- Cumin and mustard for tempering
- Curry leaves- few
- Chopped fresh coriander leaves – 1 tbsp
- Salt as per taste
- Wash the brinjals thoroughly and slit them into 4 keeping the stem intact. Sprinkle little salt and mix it evenly.
- Dry roast the poppy seeds in a pan till pleasant aroma. Let it cool and grind it to smooth paste with little water.
- Take oil in a pan and add the brinjals and stir fry them till cooked. Take out the brinjals and keep them aside.
- Now add the remaining oil. Add cumin and mustard seeds. Once they start spluttering, add the curry leaves.
- Now add the ginger garlic paste and sauté it for a minute. Then add the poppy seed paste, red chilli powder, cumin and dhaniya powder and mix well. Cook for nearly 15 minutes till the oil comes out from the gravy.
- Add the brinjals to this mixture, stir and cook for a min. Now add the tamarind paste and jaggery too. Add a cup of water and simmer.
- Cook with the lid closed till you can see that it is cooked completely and the gravy becomes thick.
- Garnish with coriander and serve hot with roti or rice.
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