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Gutti Vankaya Kura Recipe
How to make Gutti Vankaya Kura
Chef Ismile from Andhra Pradesh present to you a traditional vegetable curry. Gutti Vankaya Kura is a traditional brinjal curry from Andhra cuisine that can be savored at a dinner party or even for a casual lunch at home. A lip-smacking curry bursting with flavours and aromatic spices. Deep fried brinjals, simmered in rich, thick curry, served with steamed rice.
- Total Cook Time 55 mins
- Prep Time 15 mins
- Cook Time 40 mins
- Recipe Servings4
- Medium
Ingredients of Gutti Vankaya Kura
- 6 Medium Brinjals, sliced
- 4-5 tbsp Refined oil
- 1 stalk Dal chini
- 4-5 Green cardamoms
- 7-8 Cloves
- 2-3 Green chillies, sliced
- 1 tsp Cumin seeds
- 1 tsp Mustard seeds
- 1 tsp Garlic (minced)
- 1 Onion, finely chopped
- Handful Curry leaves
- 1 tsp Turmeric
- 1 Tomato, finely chopped
- 2 tsp Chilly powder (you could use less chilly also)
- 2-3 tsp Coriander powder
- 2-3 tsp Cumin powder
- 1 cup Coconut paste
- 2 tsp Salt
- 2 tbsp Tamarind extract
- Some water
- To garnish Coriander leaves
How to Make Gutti Vankaya Kura
HideShow Media1.
Deep fry the brinjals.
2.
In another pan heat some refined oil and saute cardamoms, cloves and dal chini.
3.
Now add the whole spices: green chillies, cumin, mustard seeds and garlic.
4.
Once the garlic browns, add the chopped onions and saute well.
5.
Add the curry leaves along with turmeric powder and mix together.
6.
Now add the tomatoes and bhuno the masala.
7.
Add the red chilly powder, coriander powder and cumin powder.
8.
Mix well. Add the coconut paste. Season with salt. Mix.
9.
Once the masala cooks through and reaches a sightly dry consistency add some tamarind extract.
10.
Add some water to have a liquid consistency.
11.
Now add the fried brinjals.
12.
Let it simmer for 5-7 minutes till the gravy becomes nice and thickish.
13.
Garnish with coriander leaves.
14.
Serve with rice.
Key Ingredients: Brinjals, Refined oil, Dal chini, Green cardamoms, Cloves, Green chillies, Cumin seeds, Mustard seeds, Garlic (minced), Onion, Curry leaves, Turmeric, Tomato, Chilly powder (you could use less chilly also), Coriander powder, Cumin powder, Coconut paste, Salt, Tamarind extract, Coriander leaves