Guthi vankaya kura / stuffed brinjal curry



Time taken 45 minutes || serves : 4 persons || cuisine : Andhra Pradesh

I usually make guthi vankaya palu posina kura (stuffed brinjal curry with milk added).Today i thought of making Andhra’s most favorite guthi vankaya with masala stuffing..

We just make this curry with stuffing..these stuffing includes almost all main ingredients that v have in our  kitchen.

It came of very tasty..goes well with roti as well as rice..


(These  ingredients i am listing here r for 5 more gravy…u can reduce if u wan to get less gravy)

Tender brinjals 5 (letha vankayalu)

chana dal 1/2 cup, approximately 5 spoons      ( pachi senaga pappu)P3150077

urad dal 1/4 cup (minnapappu)

coriander seeds 1/4th cup , approximately 3 spoons (daniyalu)

sesame seeds 1/2 cup , approximately 5 tspns (nuvvulu)

ground nuts 1 cup (veru senaga pappu)

cumin seeds  2 tspns (jeelakarra)

Red chillies 5

cinnamon stick 2 , each one and  half  inch (dalchina chekka)

cloves 5 – 6 (lavangalu)

cashews 2 tspns (optional)

badam  12 (optional)

grated coconut 4 tspns

tamarind 6 seeds skin (chintapandu)

jaggery 1 spoon (bellam)

Salt to taste

(refer the image given for clear idea of the ingredients)


  • Take a frying pan..roast all the ingredients  for 5 minutes except salt, jaggery and coconut…do not burn them..let them cool and blend them to fine paste..
  • (refer the note given at the end of post for details and hints in making paste)
  • Wash the brinjals n remove the stem of them..Take each  brinjal and on the end, opposite of stem, make a plus shape slit towards stem side but not all the way through (one vertical and one horizontal slit).
  • Fill up the plus shape slit (gap) with stuffing. Using your left hand fingers separate the quarters gently, push the stuffing inside with right hand fingers, again gently.
  • Add enough water in the  remaining paste n make it loose.
  • Heat the skillet with 2 tspns of oil..when the oil is hot enough add half spoon of mustard seeds n  half spoon of cumin seeds..saute them till cumin seeds splutters..
  • Now place the brinjals in the pan..and pour the remaining paste into the skillet on the brinjals…add enough salt n pinch of turmeric powder..cook on low flame for 30 mints till the brinjals become tender n cooked.
  • Stir it occasionally…the paste may stick at the bottom keep stirring frequently to avoid sticking..take care not to touch the brinjals while stirring..because they break into pieces…after a mean while gently turn the brinjals to other side with out destroying them.Add little water in the middle if paste is sticking too much to base (if the paste don't have enough moisture to cook)
  • Adjust salt if necessary..sprinkle garam masala powder is u like before offing the flame..


Paste making:-

  • Roast  all the ingredients (red chillies,chana dal,urad dal,sesame seeds,cumin seeds, ground nuts,cashews,badam,cloves, cinnamon stick) for five minutes..stirring it  for avoiding them to the flame n let it cool..Now blend it to fine paste  by adding little water along with grated coconut and tamarind..add jaggery n enough salt to it…mix it not ad extra water…it will be like a thick paste.
  • Make the powder /paste preparations before hand to make the curry easily n quickly..other gathering the requirements n making them to paste takes almost 15 mints.
  • After stuffing the brinjals..if v place them in a plate n cook them in microwave for 4 mints..brinjals become little soft and the cooking time will be reduced.
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One Response to “Guthi vankaya kura / stuffed brinjal curry”

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    Hi Siri, I just tried this recipe and it looks just like yours but tastes horrible. I followed the same steps as your but am not sure why this did not come out well. Could you please tell if I need to put onion/tomato paste to better the taste next time. Thanks!

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