Gutti Vankaya: A Spicy Brinjal Recipe From Andhra

For the majority of Indian households, dishes for curry or gravy are basic foods. These gravies or curries are prepared with a variety of locally grown native vegetables for various purposes. The Gutti Vankaya curry, which is renowned for its spice level and creamy, peanut-based base, is one such wildly famous spicy gravy. In a peanut and coconut-based stew, tender, tiny eggplant are cooked in an authentic, hot curry called Gutti Venkaya. The recipe is famous throughout other South Indian states but is primarily from Andhra or Telugu cuisine. Although rice complements it well, it is typically eaten with Indian flatbreads like roti or chapati. 

Ingredients:

• 8 brinjal / eggplant (small)
• 1 tsp salt
• water for soaking

For masala paste:

• 3 tbsp peanuts
• 2 tsp sesame seeds / til
• 1 tbsp coriander seeds
• 1 tsp cumin / jeera
• ¼ tsp methi / fenugreek
• 1 inch cinnamon
• 2 pods cardamom
• 4 clove
• 2 tbsp dry coconut (sliced)
• 1 inch ginger
• 3 clove garlic
• ¼ onion (sliced)
• 1 tsp kashmiri red chilli powder
• ¼ tsp turmeric
• 1 tsp salt
• ¼ cup water

For curry:

• 3 tbsp oil
• 1 tsp mustard
• 1 tsp cumin / jeera
• 1 chilli (slit)
• few curry leaves
• ½ onion (sliced)
• ¼ tsp turmeric
• ½ tsp kashmiri red chilli powder
• ½ cup tamarind extract
• 2 tbsp coriander (finely chopped)

Method for Preparation:

1. First, make an x shape with the brinjal without removing the stalk.
2. To prevent discoloration, soak in water with 1 teaspoon of salt for 10 minutes.
3. In the meantime, roast 3 tablespoons of peanuts until they are crunchy to make masala paste.
4. Add 2 tsp of sesame seeds, 1 tbsp of coriander seeds, 1 tsp of cumin, 14 tsp of methi, 1 inch of cinnamon, 2 pods of cardamom, and 4 cloves at this point.
5. Roast spices until they become fragrant over a low flame.
6. Additionally, add 2 tablespoons dry coconut and lightly toast.
7. After completely cooling, add to the blender.
8. Additionally, include 1 inch of ginger, 3 cloves of garlic, 1/4 onion, 1 tsp of chilli powder, 1 tsp of turmeric, and 1 tsp of salt.
9. Add 1/4 cup of water and mix to a thick paste.
10. Add the prepared masala paste to all of the brinjals at this time, and set aside.
11. Heat three tablespoons of oil in a big kadai while adding one tablespoon each of mustard, cumin, chilli, and curry leaves.
12. Saute half an onion until it slightly changes colour.
13. Now add 1/4 tsp of turmeric and 1/2 tsp of chilli powder. On a low flame, sauté.
14. Sauté gently after adding the stuffed brinjal.
15. Cook for 2-4 minutes with the lid on, stirring occasionally.
16. Sauté thoroughly after adding the residual masala paste.
17. Additionally, stir in 1/2 cup of tamarind extract while adjusting consistency as necessary.
18. For 20 minutes, simmer with the lid on, stirring occasionally.
19. The masala will drip oil once it is fully cooked. Stir in 2 tablespoons of coriander.
20. Finally, eat some rice or roti with Gutti Vankaya curry.

The stuffed eggplant/benjal curry known as Gutti Vankai or Gutti Vankaya kura is a very popular dish in Andhra cuisine. There are several unique recipes from Andhra Pradesh, but Gutti Vankai is the most well-known of all the dishes from the Andhra region.