Gutti Vankaya Kura (Stuffed Brinjal in Peanut-Sesame Masala)
Small purple brinjals slit and stuffed with a roasted peanut-sesame-coconut masala, simmered into a rich, nutty gravy served at Andhra family gatherings.
- Prep
- 30 min
- Cook
- 40 min
- Total
- 70 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 280 kcal
Equipment
- •Heavy kadai
- •Spice grinder
Nutrition
Per serving, approximate
- Calories
- 280 kcal
- fat
- 20 g
- carbs
- 18 g
- fibre
- 7 g
- protein
- 8 g
- calories
- 280 kcal
Instructions
- 1
Dry-roast peanuts, sesame seeds, coconut, dried red chillies, coriander seeds, and cumin seeds separately until fragrant. Cool them completely.
- 2
Grind the roasted spices with garlic, half an onion, and a little water. Make a thick, slightly coarse masala (spice) paste.
- 3
Cut each brinjal into quarters lengthwise from the base. Keep the stem attached so the brinjal holds together.
- 4
Stuff each brinjal generously with the spice paste. Save some paste for the gravy.
- 5
Heat 3 tablespoons of sesame oil in a heavy kadai (deep wok). Cover and cook brinjals on low-medium heat for 8-10 minutes, turning gently.
- 6
Once the brinjals are half-cooked and soft, lift them out gently. Set them aside.
- 7
Add the remaining oil to the same kadai. Fry the sliced onion and curry leaves until golden.
- 8
Add the saved masala paste, turmeric, salt, and a little water. Cook for 2-3 minutes to make a gravy base.
- 9
Stir in the tamarind pulp and 200 ml water. Bring the mixture to a simmer.
- 10
Return the stuffed brinjals to the pan. Cover and cook on low heat for 15-18 minutes until tender and the gravy thickens.
- 11
Check the salt and thickness. Simmer uncovered briefly if the gravy is too runny.
Chef's tips
Choose small, tender brinjals with fewer seeds for the best texture. Cook them gently on low heat throughout so they do not break apart.
Ingredient substitutions
- peanuts → cashews for a richer, less traditional variation
Storage
Refrigerate for up to 2 days in an airtight container; flavour deepens overnight.
Reheating
Reheat gently covered on low heat with a splash of water to avoid drying out.
Common mistakes to avoid
- •Cutting the brinjals completely through, causing them to fall apart during cooking.
- •Overcrowding the pan, which prevents the stuffed brinjals from cooking evenly.
Serving suggestions
Cooked Gutti Vankaya Kura (Stuffed Brinjal in Peanut-Sesame Masala)?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Andhra Pradesh
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
