Gutti Vankaya Kura Recipe

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How to make Gutti Vankaya Kura

Chef: Chef Ismile, PSR Hotel, Andhra Pradesh
Recipe Servings: 4
Prep Time: 15 Minutes
Cook Time: 40 Minutes
Total Cook Time: 55 Minutes
Difficulty Level: Easy

Chef Ismile from Andhra Pradesh present to you a traditional vegetable curry. Gutti Vankaya Kura is a traditional brinjal curry that can be savored at a dinner party or even when you want something different for lunch.

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

1.Deep fry the brinjals.
2.In another pan heat some refines 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 rich 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

Tags: Andhra PradeshBrinjalCurry