POT#9 GUTTI VANKAYA KURA

Gutti vankaya Kura is an authentic dish from the state of Andra Pradesh, India. It is generally served with Briyani as a side dish in Hyderabad.

As the name says, 'gutti' designate clusters, 'vankaya' names the eggplant/brinjal, and 'kura' stands for stuffing, this drooling dish is made with stuffed brinjal cooked in coconut, peanut paste with Indian spices. The coconut and the peanut paste gives the gravy a rich creamy flavor.

The curry goes well with hot steamed white rice and bread kinds like naan, rotis, and phulkas.

Here goes the recipe of Gutti vankaya kura.

Preparation

Dish: Gutti vankaya kura

Cuisine: Andhra Pradesh

Time: Preparation time        - 10 minutes

            Cooking time               - 30 minutes

            Resting time                - 40 minutes 

Quantity: 4 servings

Let us now check out the required ingredients.

Ingredients:

Brinjal/eggplant        - 10-12 (small)

Onion                       - 1 (chopped) 

Tamarind                  - small lemon size  

Oil                             - 4 tbsp  

Salt                           - 1 tsp

Mustard                    - 1 tsp 

Cumin                       - 1 tsp 

Turmeric Powder      - 1/4 tsp

Chili Powder             - 1/2 tsp

Green Chili               - 1 slit

Curry leaves             - few leaves

Water                        - 1/2 cup and to soak

Paste:

Peanuts                    - 3 tbsp

Coconut                    - 3 tbsp

Corriander seeds      - 1 tbsp

Sesame seeds          - 2 tsp  

Cashew                     - 2tbsp (optional) 

Cumin                        - 1 tsp

Fenugreek                 - 1/4 tsp

Onion                         - 1/2 roughly chopped

Ginger                       - 1 inch

Garlic                         - 3 cloves

Cardamom                - 2 pods

Clove                         - 4

Cinnamon stick         - 1 inch

Dry red chili               - 2 

Turmeric powder       - 1/4 tsp 

Salt                            - 1 tsp

Water                         - 1/4 cup

Procedure:

1. Cut the brinjals in X- shape and soak it in water with salt for 10 minutes.

   
2. In a wok, roast peanuts, cashew, sesame, coriander seeds, cumin. 

   
3. Further add fenugreek, cinnamon, cardamom, and cloves. Saute till it turns aromatic.

   
4. Now add sliced coconut, and roast slightly.

   
5. Along with the roasted spices, add ginger, garlic, onion, dry red chilies, turmeric powder, and salt, blend it to a smooth thick paste on adding water.

   
6. Now stuff the brinjals with this peanut paste.

   
7. Heat oil in a pan, splutter the mustard, add cumin, chili, and curry leaves.

   
8. Add onions to it and saute it well.

   
9. Also, add turmeric powder and chili powder. 

   
10. Now, add the stuffed brinjal and saute gently.

    
11. Close and cook for 3-5 minutes.

    
12. Now add the remaining peanut paste to it and saute well.

    
13. Add the tamarind extract to it.

    
14. Cover and close for 20 minutes or until the oil ooze out from the masala.

    
15. Enjoy the Gutti Vankaya Kura with hot steamed white rice or with Indian bread.

    

Tips and Tricks:

1. Choose small and tender brinjals for the dish.
2. Roast the spices in low blame. Do not burn it.
3. Close and cook the curry in medium flame and occasionally give a gentle stir to it.
4. Adjust the spice as per your taste.
5. Adding oil enhances the richness of the curry, do not skip it.
6. Cashews are optional, they give a rich flavor to the dish.