Gutti Vankaya is a famous Andhra Pradesh delicacy made using tender brinjals stuffed with a spicy roasted peanut–sesame masala and slow-cooked in tamarind gravy. This rich, aromatic dish is a staple in Andhra homes and is best enjoyed with hot steamed rice and ghee.
The combination of peanuts, dry coconut, sesame seeds, and traditional spices gives this curry its unique nutty flavor and bold taste. Often prepared during festivals and special occasions, Gutti Vankaya reflects the true essence of authentic Andhra cuisine.
🛒 Ingredients:
- Small brinjals (vankaya) – 8
- Oil – 3 tbsp
- Mustard seeds – ½ tsp
- Cumin seeds – ½ tsp
- Curry leaves – few
- Onion (finely chopped) – 1
- Tamarind pulp – 2 tbsp
- Salt – to taste
- Water – as needed
For stuffing masala:
- Peanuts – ¼ cup
- Sesame seeds – 1 tbsp
- Dry coconut – 2 tbsp
- Red chilies – 4
- Garlic – 4 cloves
- Coriander seeds – 1 tsp
- Cumin seeds – ½ tsp
👩🍳 Method:
- Dry roast peanuts, sesame seeds, coconut, red chilies, garlic, coriander seeds, and cumin seeds. Cool and grind into a coarse paste with salt and little water.
- Slit brinjals crosswise without cutting fully and stuff them with the prepared masala.
- Heat oil in a pan, add mustard seeds, cumin seeds, curry leaves, and onions. Sauté till golden.
- Add stuffed brinjals, remaining masala, tamarind pulp, and water. Cover and cook on low flame till brinjals become soft and gravy thickens.
- Garnish with coriander leaves and serve hot with rice or roti 😋🍚
