Entree: India – Andhra Coastal – గుత్తి వంకాయ కూర ➤ Gutti Vankaya Kura (Stuffed Eggplant Curry)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 27 min

Additional 1 hr

Total 1 hr 40 min

Ingredients

- 12 small Indian eggplants (brinjals), about 1.5 lb (680 g)
- 3 tbsp (45 ml) vegetable oil
- 1 tsp (5 g) mustard seeds
- 1/2 tsp (2 g) cumin seeds
- 1 tsp (3 g) urad dal (split black gram), roasted
- 2 dried red chilies
- 1 medium onion, finely chopped (about 150 g)
- 6 cloves garlic, roughly chopped (about 18 g)
- 1 inch (2.5 cm) fresh ginger, roughly chopped (about 10 g)
- 3/4 cup (110 g) roasted peanuts
- 3 tbsp (30 g) roasted sesame seeds
- 2 tbsp (20 g) roasted chana dal (optional; for texture)
- 1/3 cup (30 g) fresh grated coconut (or desiccated rehydrated)
- 2 tsp (4 g) coriander powder
- 1 tsp (3 g) red chili powder (adjust to taste)
- 1/2 tsp (1 g) turmeric powder
- 2 tbsp (30 g) tamarind paste (or 1 tbsp tamarind concentrate)
- 1 tsp (4 g) jaggery or brown sugar (optional)
- Salt to taste (about 1 to 1 1/2 tsp / 5–8 g)
- 1/2 cup (120 ml) water (plus more if needed)
- 1 sprig fresh curry leaves (about 10–12 leaves)
- 1/4 cup (15 g) fresh cilantro (coriander) leaves, chopped, for garnish

Instructions

1. Prepare eggplants: wash and pat dry. Make four deep slits from the base toward the stem of each eggplant without cutting through the stem so they remain intact; season lightly with a pinch of salt and set aside.
2. Make the stuffing: in a dry skillet over medium heat, toast peanuts, sesame seeds, and roasted chana dal until fragrant and lightly golden (3–4 minutes). Cool slightly, then grind with garlic, ginger, coriander powder, red chili powder, turmeric, tamarind paste, jaggery (if using), and a little salt into a coarse paste, adding 2–3 tbsp water if needed to bind.
3. Stuff the eggplants: gently open each slit and spoon the nut–coconut masala into the cavity, pressing so the mixture fills the eggplant but does not ooze out; reserve any remaining paste.
4. Temper and sauté: heat oil in a wide heavy-bottomed pan over medium heat. Add mustard seeds; when they splutter, add cumin seeds, roasted urad dal, dried red chilies, and curry leaves. Sauté for 30 seconds until aromatic.
5. Sauté onion and remaining paste: add chopped onion and a pinch of salt; cook until translucent (3–4 minutes). Add the reserved stuffing paste (if any) and sauté another 2 minutes to toast the spices lightly.
6. Arrange and simmer: carefully place the stuffed eggplants in the pan. Add 1/2 cup (120 ml) water, cover, and simmer on low heat for 12–18 minutes, turning occasionally so they cook evenly and the gravy reduces; add a splash more water if it becomes too dry.
7. Finish: once eggplants are tender and cooked through (a knife should pierce easily), adjust salt and spice level, and simmer uncovered for 2–3 minutes to thicken the gravy to desired consistency.
8. Serve: transfer to a platter, garnish with chopped cilantro, and serve hot with steamed rice or traditional Andhra rotis.