Now you can get it in 24 hrs at Bangalore, Hyderabad & Chennai after dispatch. We produce freshly after receiving orders and we don't pre-pack and store food products with the intention to serve fresh.

Gutti Vankaya Curry/Stuffed Brinjal Curry Recipe Preparation Steps

Gutti Vankaya Curry/Stuffed Brinjal Curry recipe quick preperation steps. Simple process to prepare Gutti Vankaya Curry/Stuffed Brinjal Curry in 10 min.

Now you can get it in 24 hrs at Bangalore, Hyderabad & Chennai after dispatch. We produce freshly after receiving orders and we don't pre-pack and store food products with the intention to serve fresh.

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Story/History of recipe

Gutti vankaya curry is a special curry from Andhra (Rayalaseema). Brinjal is much loved by the Telugu people of Andhra, especially in the Stuffed style. One of the favorite way to cook or eat brinjal in Andhra and Telangana in the form of stuffing style. It is truly a very delicious curry with all flavors of spices.
The secret in Andhra style of cooking brinjal curry is all spices combination which is slowly roasted and blended to a coarse powder. It is prepared for lunch and dinner as a side dish to Jawar roti and also for chapati.
There are several brinjal curries across India which are made for different occasions. But it is the most popular dish of all.

Recipe Ingredients, Preparation Steps and Occasions Served

Watch Recipe Video

Event/Festivals Served/Most Popular During

Ingredients

Ingredients Needed For Making Stuffed Brinjal Curry:

  1. 10 small brinjals

  2. Oil as required

  3. Curry leaves - 8 to 10

  4. Water as required

  5. 1 tablespoon mustard seeds

For making masala paste we need the following ingredients. They are:

  1. Small ball size tamarind

  2. 2 tsp jaggery

  3.  Half cup peanuts

  4. 2 tsp chana dal

  5. 2 tsp sesame seeds /nuvvulu

  6. 1 tsp coriander seeds /dhaniyalu

  7. 10 dried red chili

  8. 1 tsp cumin seeds

  9. Half tablespoon fenugreek seeds

  10. Few curry leaves

  11. Half tablespoon turmeric

  12. Salt to taste

  13. Oil as needed

  14. Half cup dry coconut pieces

  15. Water as required

  16. Pinch of Hing

  17. Coriander leaves for garnishing

Preparation Steps

Steps to make masala paste:

  1. In kadai add peanuts and roast them on low flame

  2. Once the skin separates, add sesame seeds and roast well

  3. Take them into a plate and keep aside for cool

  4. Now add 2 tsp oil, when it turns hot add chana dal, fenugreek seeds, coriander seeds, cumin seeds

  5. Roast them on low flame

  6. Now add red chilies, few curry leaves. Roast them on low flame without burning other spices

  7. Now add coconut pieces and roast them till it turns to a golden brown

  8. Now switch off the stove

  9. Wait until all spices cool down

  10. Now take a blender, transfer all roasted spices into a blender and also add tamarind, jaggery, turmeric, and salt

  11. Blend them to a thick paste with adding water

  12. Keep this paste aside.

Steps to make the curry:

  1. Cut the brinjals into x-shape

  2. Soak in salt water for a few minutes

  3. Now stuff prepared masala paste into all brinjals and keep it aside

  4. In a large kadai, add oil and heat it and add mustard seeds, few curries leaves once they split add all stuffed brinjals and saute them on medium flame

  5. Saute until the brinjals change color

  6. Now add leftover masala paste, water as required for thickness and mix well

  7. Cover with lid and cook for 15 minutes on low flame 

  8. When oil separates  from the curry, the indication is all brinjals well cooked

  9. Check once if they are cooked well or not

  10. If not cover with a lid and cook for another 5 minutes

  11. Finally, garnish with coriander leaves

  12. That's it. Yummy gutti vankaya curry is prepared

  13. Try this recipe and enjoy this recipe with your family and friends

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Nutritional Value

  • Carbohydrates - 13 g
  • Protein - 5g Fat - 15 g
  • Sodium - 700g
  • Potassium-351g
  • Calcium - 13%
  • Iron - 19%gm
  • Brinjal has a glycemic index of 15 which is low. Food ranks from 0 to 50 are low GI, 51 to 69 medium,70 to 100 high. It contains low carbohydrates.

  • People who are thinking to lose weight brinjal will help you to lose weight. 1 cup of brinjal contains only 30 calories.
  • They are rich in folate, which is required for producing red blood cells (RBC) and also helps to prevent anemia.
  • It prevents cancer.
  • High in fiber.

INTERESTING FACTS

Andhra, Telangana and Karnataka people love this recipe a lot. Especially the Rayalaseema people will love this recipe more

WHO, WHEN AND HOW TO CONSUME

Suggested consumable by age groups

  • All age groups will love this recipe. Even the kids of age more than 5 years will like this a lot.

Good times to eat:

  • Basically, it can be prepared in marriage functions and in some other functions .
  • Also will be good for lunch and dinner preparation.

Eat along with:

  • Stuffed Brinjal curry with Jonna roti (jawar roti) will be the super perfect combination

When not to eat or eat more often:

  • Actually, immediate serving will be super tasty. If in case we have not been able to eat immediately good to eat within 30 minutes of preparation

FAQs

Shipping

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Payments

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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Morbi sit amet placerat sapien. Suspendisse potenti. Nullam feugiat blandit mauris, non fringilla urna ultrices vel. Donec id urna consectetur, pellentesque libero rutrum, congue massa.

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Returns

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Lorem ipsum dolor sit amet, consectetur adipiscing elit. Morbi sit amet placerat sapien. Suspendisse potenti. Nullam feugiat blandit mauris, non fringilla urna ultrices vel. Donec id urna consectetur, pellentesque libero rutrum, congue massa.

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Morbi sit amet placerat sapien. Suspendisse potenti. Nullam feugiat blandit mauris, non fringilla urna ultrices vel. Donec id urna consectetur, pellentesque libero rutrum, congue massa.

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Morbi sit amet placerat sapien. Suspendisse potenti. Nullam feugiat blandit mauris, non fringilla urna ultrices vel. Donec id urna consectetur, pellentesque libero rutrum, congue massa.

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