Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Gutti Vankaaya Kura (Stuffed Brinjal Curry)

From Telugu to English, The literal translation of Gutti vankaaya is ‘bouquet of brinjals’. As its name suggests stuffed brinjal curry is not only an Andhra classic, it is also very pretty to look at and the taste is pure fiery heaven. Greenish white brinjals are perfect for this curry. I make this curry only with this particular variety of brinjal. Unlike the purple brinjals, the green ones have a very delicate skin, cook very easily and taste great.

First part of the recipe is selecting the right brinjals:
If you are going to try this recipe with green brinjals like me, for two people, buy at least 15 to 20 very fresh looking, small size, and perfectly round green brinjals. The brinjals should look shiny without any blemishes, or holes and the stem that they are attached to should be in lively green without having that dried, black look. The tender the green brinjals are, the tastier the end result is. The ones with black seeds are very mature (at least half of your pick will be like this), don’t even bother to cook them, they taste bitter. Because they mature very rapidly, cook them on the same or on next day. Trying to keep them fresh and young in the refrigerator, it’s useless.

It takes at least 30 to 45 minutes to prepare the ingredients and another 30 minutes to cook the curry so attempt this curry only when you have the freshest green brinjals.

Second part is preparing the stuffing:
Ingredients for the stuffing change from home to home. Every home has their own recipe for stuffing. I can make five different kinds stuffing. The one I am going to post today is the family recipe.

Roasted Peanuts, Sesame Seeds, Red Dry Chillies, Coriander seeds, cumin, cloves, cinnamon.

Dry roast:

1 cup peanuts – roast them, when they are cooled, rub and remove the skins
1 cup sesame seeds – dry roast them

8 to 10 dried red chillies
One tablespoon of coriander seeds
Half teaspoon of cumin
4 cloves, one small piece of cinnamon stick
5 to 6 fenugreek seeds (menthulu)(They taste bitter so limit the number)
1 teaspoon of salt
Soak key-lime size tamarind in half cup of water and microwave it for about 15 to 30 seconds. Let the water cool down and squeeze the tamarind to get the paste.

Make a tight paste: Grind all of the above ingredients to a fine, smooth paste. You have to stuff this paste into brinjals so while grinding, under any circumstances, do not add water. Take this paste onto a plate and divide it into two portions. One is for stuffing and the other half is for sauce/gravy.

Brinjals stuffed with peanut, sesame paste

Thoroughly wash and dry the green brinjals. Even the freshest ones are not so fresh here, so I depart from the norm and remove the stems of brinjals. If you want, keep the stems. Take each green brinjal and on the end, opposite of stem, make a plus shape slit towards stem side but not all the way through (one vertical and one horizontal slit).

Fill up the plus shape slit (gap) with stuffing. Using your left hand fingers separate the quarters gently, push the stuffing inside with right hand fingers, again gently. Filling up all the slit green brinjals takes time, so have a seat, keep the stuffing and brinjals in front of you. Do it patiently and slowly without breaking the beautiful brinjals. If you do, you won’t get a bouquet but only the petals.:)- So have patience and treat them like a fragile art project.

Just placed stuffed brinjals in Pressure cooker Stuffed brinjal curry in pressure cooker after one whistle


How I cook them again is different from that of home. Here I use a pressure cooker. What? I know.. my method may be new to you but the results are way better. Pressure cooker makes it fast with less oil and the green brinjals are cooked thoroughly, you can’t find not one hard uncooked piece of brinjal, cooked in this way.

Do the popu or tadka(toasting the black mustard seeds and cumin in one teaspoon of oil). Add half of the peanut-sesame paste that was kept aside and half to one glass of water and one teaspoon of turmeric. Mix them up thoroughly without any lumps. Make the gravy/sauce more on the thin side or watery. Taste it, add salt, red chilli powder and tamarind paste if needed. I also add jaggery, very tiny amount to the gravy (making it mildly sweet). Arrange the stuffed brinjals neatly in the gravy, slit side up. Cover and cook them until the green brinjals are very tender to touch.
I pressure-cook them until one whistle on medium low heat. After the whistle sound, I immediately and slowly release the pressure from the valve by lifting the weight. Resulting in very wholesome, thoroughly cooked stuffed green brinjals.

To serve, with a big spoon gently lift the stuffed brinjals, place them on a plate and pour the sauce around. Tastes great with rice or roti.

Stuffed Brinjal Curry(Gutti Vankaaya Kura) with Rice

Stuffed brinjal curry (Gutti Vankaaya Kura) with rice.

Recipe Source:Amma

-------------------------- *** *** -----------------------
I am going to write it down four other types of stuffings that I know for this cury. The proportions of the ingredients are not specified because there are no hard and fast rules and people at home add a little of this, little of that. So feel free to try various proportions as per your taste.

Type 1:
Dry red chillies + dry or fresh coconut+ chana dal & urad dal + cumin, coriander, fenugreek seeds and salt. Sauté and make a paste of them without adding water. Add cashews to make it rich.

Besan or gram flour+onions+green chillies+ginger garlic paste+dry coconut powder+coriander powder and salt, make a paste by adding little bit of water.

Type 3:
red onions + dried red chillies roasted in oil then make a paste of them.

Fresh coconut+ roasted peanuts+ roasted sesame seeds+dried red chillies+Coriander seeds+Cumin seeds+cloves+cinnamon stick+ chana dal+ urad dal+tamarind +jaggery and salt. This is my favorite of all.

Before me, some other Indian food bloggers also posted their recipes for this curry. More choices from three other fabulous blogs… always a good thing.

Posted by Indira©Copyrighted in Amma & Authentic Andhra,Peanuts,Sesame Seeds,Vankaya (Brinjal) (Monday October 24, 2005 at 11:31 pm- permalink)
Comments (109)

The New Home of Mahanandi:

109 comments for Gutti Vankaaya Kura (Stuffed Brinjal Curry) »

  1. Indira, can I come over for dinner?


    I can bring dessert if you like. Or bread?

    Comment by fethiye — October 25, 2005 @ 12:18 am

  2. Hi Fethiye, I would love to have you here at my home for dinner.
    How about some’Boza’, that would be nice:)-

    Comment by Indira — October 25, 2005 @ 8:38 am

  3. This is the best looking brinjal curry I have ever seen. In Telugu, they say “kantiki impuga vunte kadupuku impuga vuntundi”. (Can be vaguely translated as ‘feast for eyes is feast for stomach’.)

    Comment by VJ — October 25, 2005 @ 10:20 am

  4. Indira,
    I have been following your blog for a while now,decided to comment today. The brinjal curry looks good. I like your instructions too, specially the ones about selecting brinjals. Will surely try this one.

    Comment by Anyesha — October 25, 2005 @ 10:30 am

  5. Sure I will bring boza! Have you tried that yet?

    Comment by fethiye — October 25, 2005 @ 10:47 am

  6. Hi Indira- I remember requesting you for this recipe in your previous blog. Thanks so much. Those brinjals look beautiful with the sauce. Great tip to pressure cook! BTW, I have been trying out so many recipes (paruppu podi, being the recent one) from here and just loving the results.

    Comment by mika — October 25, 2005 @ 11:00 am

  7. Gorgeous results Indira!

    Saw your message at my blog. No, I am not a professional chef. Cooking has been my passion since childhood. So through My Dhaba, my dream is coming true, a chef de cuisine of my dhaba. I am cooking from Muscat, Oman. 🙂

    Take care.

    Comment by Vijay K Narayanan — October 25, 2005 @ 11:35 am

  8. That’s a great sounding recipe. I love all your tips, from how to buy the proper brinjal (which in our Asian markets are called “Thai eggplants”) to how to cook it in a pressure cooker. One more reason to buy a pressure cooker!

    Comment by Brett — October 25, 2005 @ 11:43 am

  9. VJ… meeru rasinadi chusi chaala santhosham kaliginadi.

    Anyesha..Stuffed brinjal made you come out:-), that’s good. Thanks for the comment and let me know if you try this recipe.

    Fethiya..I haven’t tried it yet. It is difinitley on my to do list of recipes.

    Mika.. I remember your request. I was waiting for these brinjals all this time. I am glad you like the recipe.
    Pappula podi is a nice thing to have in the kitchen. You know, if you want, you can also add garlic cloves while making the powder.Garlic gives more punch and smell to the powder.

    VKN..thanks. I thought perhaps you were a chef(by the name of the blog and video diaries etc.,). Thanks for the reply.

    Brett..Thanks. Traditionally, this curry is prepared in a wide, sturdy pan with lots of oil.Using pressure cooker is a way to cut back the amount of oil and also very hasslefree way of cooking the brinjals.

    Comment by Indira — October 25, 2005 @ 2:39 pm

  10. Ohmygod!! They look sooo heart-stoppingly good! One thing I don’t understand is, how can you stuff inside the brinjal? Do you scoop out the flesh before filling it in?

    Comment by ammani — October 25, 2005 @ 2:48 pm

  11. Those are so cute! Yum!

    Comment by Beth - The Zen Foodist — October 25, 2005 @ 3:55 pm

  12. This looks fantastic. Your blog is absolutely one of my favorites.

    Comment by Kalyn — October 25, 2005 @ 8:33 pm

  13. Ammani..I am surprised, you never made stuffed brinjal curry before? No scooping of flesh, just stretch the halves gently as much as possible with your fingers(without breaking the brinjal)and fill the gap with the stuffing.

    Beth, Kalyn…Thanks!

    Comment by Indira — October 26, 2005 @ 8:22 am

  14. Hi Indira,

    I tried your egg plant stuffing receipe today. I could’nt get the green ones here in california. I see once in while in stores. I tried with the violet color ones. It came out very well. Stuffing took a lot of time. It was kind of an art when it comes to stuffing, I enjoyed doing it. I like all your receipes . Keep up your good job.


    Comment by Priya — November 4, 2005 @ 11:56 pm

  15. Hello Priya,
    Fresh purple, round brinjals are quite good cooked in this way. I am glad you tried and liked this recipe and thanks for your feedback.

    Comment by Indira — November 5, 2005 @ 7:24 pm

  16. Hi Indira when I was in India my friend used to make this powder which was eaten with rice and ghee. It was made with coconut chillypowder salt and garlic I think and it tasted wonderful. She was from nandyala also and I think this particular powder was a native of that place. I cannot find that recipe any place or anyone making it. I was hoping you give me that recipe ( it might have onions also maybe) since you are from Nandyala. Thankyou very much.

    Indira says

    Hello Sobha,
    I know what you are talking about. It’s one of my favorite
    podi. As you mentioned it tastes great with hot rice and ghee.
    You got all the ingredients right too. This is how I usually make this podi – one cup of dry coconut(tastes somuch better if you use dry coconut chippa instead of powder), 6 to 8 dry red chillies, 4 to 6 garlic cloves, quarter teaspoon of salt. Powder them all together without adding any water.

    Comment by SOBHA — November 7, 2005 @ 1:37 pm

  17. Indira, I tried this recipe yesterday and it was incredible! I used regular purple baby baingans since I could not find any green ones, but it was fabulous…the rich sesame-peanut taste with the subtle spices was too good.
    The idea of cooking this curry in a pressure cooker is also great, as you said, it came out perfectly cooked and very evenly cooked.
    Thanks so much for sharing! This is going straight into my “keeper recipes” folder.

    Indira says,
    Nupur, I am so happy it turned out great! Glad you enjoyed this recipe. 🙂

    Comment by Nupur — November 15, 2005 @ 2:16 pm

  18. HI INDIRA,

    Comment by SOUJANYA — November 24, 2005 @ 8:55 am

  19. madam:

    the receipes are excellent,feel like cooking imeediately. i would surely try these receipe.thanking you,


    Indira says..
    Sreelaxmi, thank you!

    Comment by srelaxmi — December 17, 2005 @ 10:56 am

  20. Indira – Love your pictures and recipes – thank you for sharing – What do you mean by “I pressure cook them until one whistle on medium low heat. After the whistle sound, I immediately and slowly release the pressure from the valve by lifting the weight.” I tried waiting until the weight started jiggling and then turned off the heat and let the steam run out and then check them and they weren’t quite done. I used the little purple ones. How many minutes after the weight starts jiggling? It sure smells good. You can tell I’m white American.

    Indira replies…
    They are not properly cooked… then close the lid and cook them for few more minutes again, Atma. It looks like this is your first time with this curry and I want you to have a great experience. Try cooking it again.
    When the steam builds up in a pressure cooker, it releases the pressure – the first whistle, I refer is the continuous high pitched sound due to the release of the pressure or steam from the cooker and ‘not’ the first jiggling, you observed.
    I repeat, it’s continuous release of the pressure from cooker- usually it lasts for few seconds.
    Undercooking is not a bad thing – you can rectify it by cooking it again. Try it like this again and let me know. Hope this helps.

    Comment by Atma — February 12, 2006 @ 9:35 pm

  21. Indira – Thanks that helps, I did put the lid back twice in fact and cooked them a bit more each time. I think I overcooked slightly because the bottom got a bit burnt. Otherwise, they got done and tasted fine without a burnt flavor. Although my husband’s taste buds were not quite ready for the robust flavor and heat. I loved it! I’ll have to listen to this high pitched sound you refer too that lasts a few minutes. I’ve never tuned into it. I always went by the jiggling because that is what my pressure cookbook refers to and then counts the minutes from the jiggling point. The cookbook actually gives 2-3 minutes after the jiggling starts on 1 1/2″ chunks of eggplants, not small ones in this recipe. I’ll have to add less chilis than the last time.

    Is true that in Northern India these small, stuffed eggplants are also popular, but are stuffed with different more North Indian spices? I converted into a vegetarian 23 years ago and am facsinated by Indian food and the health it promotes. In South India the grinding of the spices is alot of work, but well worth the flavor. If it could only become more of a part of my routine. It’s tough trying to make it so, growing up with an American diet. I do make masala dosas now and then and have made sambhar before and iddilly’s. My friend brought me back an iddilly steamer from India. I really am enjoying reading the recipes on your sight and look forward to trying some of them especially the easy ones. Thank you for taking the time. Atma

    Indira replies…
    Atma.. I like that name, is it really your name?
    For a fist timer – you did really great, if you ask me. Again the success of this dish also depends on how fresh the brinjals are etc., fresh means they cook fast. Please don’t be discouraged, you know, even for me it took some pretty burned out attempts to finally make a decent quality dishes. There are lot of other very simple basic recipes I blogged, the kind of everyday simple food we prepare and eat.. check them out, try the ones you like. Happy cooking and eating, Atma.

    Comment by Atma — February 13, 2006 @ 7:09 pm

  22. Yes, it’s really my name – gifted to me by my teacher 24 years ago, more than 1/2 my lifetime ago now. I will continue to enjoy your blog and try new recipes – it’s the best one ever!!! In your opinion, are their a couple of recipes off the top of your head which are incredibly delicious, wholesome, yet easy to prepare? If so, what are they? I love South Indian cuisine. Thanks.

    Comment by Atma — February 16, 2006 @ 8:06 pm

  23. Sorry if this has been covered. I just skimmed the comments.

    Those “small green brinjals” look like what I normally call “Thai eggplant” or “Thai apple eggplant”. I would think that the Californians could get them most of the year in Vietnamese or Thai groceries, as we can here in Oregon.

    Looks tasty!

    Indira replies:
    Yep, they are marketed here in US as Thai eggplants. They are also avialable sometimes in Indian grocery shops, I’ve bought these from an Indian grocery shop called ‘Subji Mandi’ in New Jersey.

    Comment by extramsg — March 26, 2006 @ 3:08 pm

  24. Hello Indira
    I have a few questions, I bought eggplants in order to prepare your recipe.
    I think I have everything here in Paris, but should I toast the dry red chilies, they come in a plastic bag, are they hot spicy, because I see you are using a lot of them, or shoud I assume they are not.
    By the way, I could not find you rice, only Tilda or Basmati is that ok ?


    Indira replies:
    Hi Jane, most often, I toast dry red chillies, it makes them turn crisp and grinding into fine powder along with other ingredients would be easy.
    They are hot spicy. But the measurements I’ve given with this recipe, makes the curry not too hot or not too bland. But if you feel the final result as too hot, add little bit of sourcream/cream or yogurt, that’s one solution.
    Tilda and Basmati are just fine.
    Hope this helps.

    Comment by Jane — April 1, 2006 @ 10:37 am

  25. Thank you so much Indira, it helps a lot, I will cook it tomorrow and let you know.

    Have a good end of week end my dear Indira

    Comment by Jane — April 2, 2006 @ 11:35 am

  26. Hello Indira

    I try it, I was happy until I put them in the cooker, then they melted under pressure with a fiteen minutes, so they dont’ have the nice look of yours.
    I discoverd the flavour of the tamarind, its’tasty.
    Next time I will do better, but I will cook them as usual, pressure cooker is not my friend.
    Thank you and Have a good day my dear Indira.


    Indira replies:
    It takes few attempts and pressure cookers varies from house to house also. One can’t just follow the recipe direction for it. Alternatively, you can cook them in a big pot, covered. It takes little bit longer but the end result is going to be pretty.
    Thanks for letting me know, Jane and I am glad you find it tasty.

    Comment by Jane — April 5, 2006 @ 2:16 pm

  27. Hi, Indira !
    I am very pleased with all your recipes and love them.I told to all of my friends about your recipes.
    One thing is , we lived in Nandyal during my childhood.My father was a lecturer working in Govt. College , and our house was very close to the college. Ma amma chese vantalanni almost mee vantalu lagane vuntayi, and also mine. Basically we are from Cuddapah Dist.. and now i am in Florida. Maaku Green vankayalu dorakavu Indira..o.K, bye…Love you..

    Indira replies:
    Hi Padma, I am so glad to hear your nice words about my recipes, coming from a fellow Nandyala native means a lot to me.:)
    There are not that many photos of our food out there, so started this blog to show our kind of food.
    Memu byrumal streetlo untaamu. Naaku mariyu Vijayki chaala mandi friends unnaru.
    Mana poluru green vankayalu, ikkada US lo Vietanamese mariyu Chinese shops lo dorukutaayi, chudandi. Nenukuda akkade kontaanu ekkuvaga veetini.
    Aa…love you too.:), Thanks!

    Comment by Padma Prakash — April 5, 2006 @ 8:00 pm

  28. Indira,

    Thank you for that beautiful dish. Can you believe that I’ve been trying for that dish now too long. I like your blog as it has photos in it, you are doing a great service, please continute.

    Kind regards,

    Comment by Srinivas Nandavanam — April 10, 2006 @ 1:38 pm

  29. Do you make “pacchi pulusu” with peanuts? Ma Amma chese “pacchi pulusu” vuti nelaga, kodhi onions, etc. thoti chestharu. Kaani, ma athagaru valu peanuts thoti chestharu. Meeru yelaga chestharu? Recipe isthara, please?

    Indira replies:
    Hi Padma, we also prepare ‘pachhi pulusu’ with peanuts both at our houses. It is so tasty, you can drink it just like that, right? I love it. Actually I am planning to post this recipe on my blog soon along with pongali. We usually prepare it for pongali.
    Pongali – pachhi pulusu and peanut chutney with ghee is the traditional combination at our houese. Is it the same for you also?
    Pachhi pulusu recipe: roast peanuts, remove the skins completely. make a very smooth paste of it by adding little bit of salt, red chilli powder, turmeric, jaggery and water. In a vessel, do the ‘tiragamata’, add this peanut paste and cut onions. red onions or shallots are the best. Turn off the heat. Dilute it or make it like rasam by adding water. My mother prepares it like raw, she won’t boil it, but my mil simmers it for few minutes.
    Is this the recipe, you are looking for.

    Comment by Padma — April 10, 2006 @ 3:05 pm

  30. Thanks Indira. Yes, I believe this is the recipe I was looking for. See, my mom doesn’t make it like this. The one I am used to is very watery – I think it is like tamarind water and then, add raw onions and stuff to it. I will talk to my mom and get the recipe. It never was my favorite growing up but now that I don’t get to eat it, I am craving it. Is that crazy or what? The recipe you gave matches the way my in-laws make it.

    Comment by Padma — April 12, 2006 @ 2:04 pm

  31. This is something a different side dish I have ever prepared & tasted. My husband liked it a lot & my in-laws too appreciated the preparation style.

    Keep adding many more speciality dishes in ur website so that we gr8 home makers get fully benefitted.

    Comment by Hema — May 2, 2006 @ 10:12 am

  32. Hi Indira,

    How r u doing?
    Yesterday I came across your site. actually i was searching for the gutti vankaya recipe so i got to know about this site.
    The reciepe is too good. I tried it and it was so mummy kuda ilage chestharu kani nenu eppudu mummy ne ee recipe gurinchi adagledu.I appreciate you for sharing your reciepe with everyone.
    My native is Kurnool and now am residing in site lo unna recipes anni almost mana rayalseema side ekkuvaga chestharu.
    And Indira nenu Vijay post chesina articles anni chusanu. It really good to hear that he started a school. Really u people are great man. Even I want to do some good things. Please let me in what way can I help you.
    Waiting for your earliest reply.


    Indira replies:
    Hi Someshwari, nice to see fellow Kurnool native all the way from Dubai, here. I am so glad to hear that you liked what we are doing and thanks for the offer of help. Your kind and supporting words are enough for us for now. If there is a need, I’ll certainly ask for help on this website for our school. Again thanks for the offer.
    I am also a native of Rayala seema and my parents live in Kurnool presently near Krishna Nagar.
    Do come back and share your comments and input on my blogged recipes. I’d love that very much and feedback from fellow Andhra, Indians means a lot to me.
    Thanks and best wishes,

    Comment by Someshwari — May 16, 2006 @ 1:32 am

  33. […] Recipe I followed was from Indira’s Mahanandi . […]

    Pingback by Out Of The Garden » Stuffed Brinjals — May 22, 2006 @ 2:58 am

  34. Hey Indira…I’ve been following this site for the last few days..and u can say I am addicted to it now..Im so glad i found it. Its amazing 2 c the name of the site “” coz..nandyala is sooo dear 2 mom is frm nandyala n my granparents uncles n most of my extended family still lives thr..Infact i was born n brought up thr for 7yrs..though i moved 2 hyd family owns theatres thr..if u r familiar wth “Raj” n “Ramnath”..and I just got married and came 2 US 2 yrs back(and never had cookin experience back in india).I make the exact recipe(got it frm my mom) but generally wth purple colored egg plants as i dont find these green ones often and even if i do..thr r not very fresh n have seeds in them.The pics u posted r awesome too..reminds me of grandma’s n mom’s cooking..Ive even tried some of ur recipes like beerakaya kura(wth milk) turned out amazing.Do u even cook nonveg..wud luv 2 know more recipes in nonveg..Keep up the gr8 work..and Thanks so much for providing us wth so many recipes!!!

    Comment by Kavya — July 12, 2006 @ 6:39 pm

  35. Hallo Indira garu,

    Thank you very much, i didnot have a appetite for last two days, i was browsing through to coook something.( Its a interesting deed apart the computer at office to me :)) , so found your recipe, really the photos, made me feel the hunger like never, i was wishing like taking a flight and running way to home to eat that curry with Jowar Roti.
    Then i got the Brinjals, and tried with all ingredients , and it was a superb day in my life, i felt like I achieved a lot , wah, Madam Ji.. Meeku telugu vasthey, this is my thanks for you ..
    NAA Hrudayapurvaka kruthagnathalu .
    Vanta daata sukee bhava.

    With best regards

    Comment by krishna — August 15, 2006 @ 12:54 pm

  36. Hallo Indira Garu,

    Meedi kuda kurnool la? I too am from kurnool , I used to live in Srinivas nagar and at age of 7 or 8 used to come to krishnanagar to learn Sanskrit from a Brahmin, who used to work in post office and aslo teach sanskrit.. I used to love the smell of cooking rather than the books and poems .hahahh


    Comment by krishna — August 15, 2006 @ 12:58 pm

  37. Hi Indira,

    How are you? Its been long since I visited your site.
    Now I came back to India. Kurnool kuda velli vachanu. Glad to know that your parents stay in Krishna nagar. Maa ammama vallu kuda krishan nagar lo ne untaru.
    Malli next week velthunna krishna nagar ki.

    Any new recepices????
    How is Vijay?

    School ela undi.
    Nenu edina cheyagaligindi unte please feel free to write to me.


    Comment by Someshwari — August 23, 2006 @ 12:46 am

  38. Hi Indira,
    How r u?Thank you very much for the Gutti Vankaya recipe.Im searching for the recipe and visited ur site.U have given different types all are superab, i tired all.Thank you once again.


    Comment by Madhu — September 11, 2006 @ 10:57 am

  39. Indira, This is an awesome recipe. I tried it and it came out really well. Thanks to you!

    Comment by Shilpa — September 30, 2006 @ 5:54 am

  40. HI Indira, thanks for sharing the wonderful recipe.

    Comment by sowjanya — October 10, 2006 @ 1:44 pm

  41. Hi Indira,
    Thankyou for the recipe and pictorial presentation.
    It looked so tempting,i made it for dinner,the gravy is very tasty,however the brinjals taste a wee bit bland,can you please give any suggestion such that the brinjals can also be spicy and tasty?

    Thanks again for sharing the recipes.The care you take in writting each of your recipes is unmatchable.


    Comment by Anonymous — October 23, 2006 @ 5:13 pm

  42. Hi Indira…
    the way u explained how to prepare gutti vankaya koora is very gud… i prepared it in my home it was very tasty everyone at my place liked it very much… thanks a lot for the recipe.


    Comment by jyothi — November 6, 2006 @ 8:00 am

  43. Indiragaru, Thank you so much for sharing your recipe. I am going to try it now, I am so excited to cook it. Will let you know how it was. Bye. Uma, Kakinada.

    Comment by Uma Prabhakar — November 9, 2006 @ 4:04 am

  44. Hi Indira,

    Thank you so much for posting these wonderful south indian recipes, You’d be happy to know that I am from hyderabad 🙂 Was looking for a chikkudukaya recipe and found your website. please keep up the good work as I cant wait to try these out and my husband cant wait to find out what’s for dinner these days 🙂

    Comment by ragini — December 5, 2006 @ 7:05 am

  45. hi indira garu,

    i m new to cooking and i keep on trying new recipies from the net.Brinjol is my fav and i used to try so many varieties with bringal.Just now i tried your receipe and its really really taste and my hubby chandu also liked it very much..thanks for such a nice posting..


    Comment by kalpana — December 5, 2006 @ 6:54 pm

  46. Hi Indira,
    I stumbled upon your site two days ago and have been glued to it ever since. I’m fairly new to cooking. Tried out your gutti vankaaya curry today with violet long brinjals as we don’t get green round one in Barbados, West Indies, where I live.It was awesome !! I tried out cauliflower, red bean,carrot and potato curry yesterday and it turned out well too.Thanks a ton !!

    Comment by Viji — December 7, 2006 @ 10:30 am

  47. Hi Indira,

    The egg plants in the picture remind me of my native Kakinada. These egg plants have a very special taste. I will be trying ur recipe in a day or two. I will get back to u with the results. I am fairly a good cook. Let me see how successful I will be with this particular recipe. Anyways, Thanx for ur wonderful recipe. I am also looking for a perfect vankaya pachhadi recipe. I hope you will be able to help me out. Memu vankaya pichhigallam.

    Thanx once again.

    Comment by Ratna Avasarala — December 20, 2006 @ 8:09 pm

  48. Awesome taste!!…seems like I’ve gotten myself addicted to this wonderful dish!!…My presumption–that Guthuvankai can only be done by mumz/grannies goes wrong!!…can now easily tingle my husband’s tastebuds with this!!…

    not soo easy to get small fresh brinjals here in Zurich….but the dish turns out yummy…nevertheless!!!

    thanx soooo much!!!


    Comment by Usha Nallur — January 9, 2007 @ 12:48 pm

  49. Hey, This is the best way to present a Recipe. I am really glad to see this post. Also its learning for me to post recipes the way you have done it. Really good one. Thanks a lot.
    We call this as Yengay palya in Kannada

    will look forward to all your posts


    Comment by Bindumadhavi — January 25, 2007 @ 7:12 pm

  50. nice presentation

    Comment by sanju — February 5, 2007 @ 9:19 pm

  51. Maa aaavida intlo ledhu..vankaayalu konnanu…guthi vankaaya thinaali..ippudu emi cheyyaali..elaa chesthaaru anna tharunam lo..i googled for guthi vankaya..and found ur great site….

    Although i dont have green brinjals since iam in USA..but atleast i will try with purple one’s… guddilo mella annattu…naaku adhey amrutham..

    thank you for the wonderful recipe..

    I will try with your first stuffing..and will let you know

    Thanks again

    Comment by Gautam — February 20, 2007 @ 1:50 pm

  52. Hi,

    I had made this brinjal curry wth the peanuts and sesame seeds and it was fantabulous. Also, i follow many of ur recipes and they come out really well. I like ur recipe methodolgy of the recipe wth the pics….Continue the same…

    Thanks a lot

    Comment by Deepa Reddy — March 27, 2007 @ 1:29 pm

  53. hi Indira…

    its really very tasty…most of the time ill be visiting your website to cook….this is helping me a lot..Thank u.

    Comment by deepa — April 4, 2007 @ 3:59 pm

  54. hey indira,

    thank u.i tried the receipe of gutthi vankaya, as u mentioned i used the pressure cooker. the curry was ultimate and mouth watering. its the first time i came through ur site. from now on iam ur regular visitor. its helping me very much.


    Comment by jaanu — May 18, 2007 @ 5:51 am

  55. chaala rojuluga manchi guthi vankaya koora thinalani vundedi. try chesanu. chaala bagundi.. koncham bellam ekkuva vesesanu.. tasted good with chapathis also.

    Comment by Kiranmayi — May 28, 2007 @ 5:26 am

  56. Hi,

    Its looks yummy. I am surely going to try it.
    I am beginner in cooking. So a basic question, When you say 1 cup, what exactly is the measurment. How many grams/ounces it holds.

    Thanks in advance

    Comment by hema — July 3, 2007 @ 10:23 am

  57. Hi ,

    Gutti Vankaya kooroi Bhama , Koora Chadivinanoi Bhama ..Just kidding ..Your presentation is wonderful


    Comment by Sujana — July 19, 2007 @ 6:41 am

  58. Virtual CSA Box: Eggplant…

    We are eggplant converts. We love how its vegetable texture can be pureed into silky, creamy dips, and how rich it can be with very little added fat. Are you finding eggplants in your CSA box? Here’s a few facts……

    Trackback by Apartment Therapy Food — August 21, 2007 @ 11:07 am

  59. Hello Indira,

    I tried the dish for the first time it tastes yummy..However i dint know how to keep the brinjals in shape.I put them in cooker for a whistle and then stuffed them.I added oil to a wok then added these stuffed brinjals and the remaining paste and little water the brinjal they all got mixed up however the taste is very good.Ill see what my husband will say.I will keep you updated.Thank you very much..

    Comment by Reena — September 4, 2007 @ 10:20 am

  60. Hey Indira,

    Am constantly feasting (pun intended) on your web site. You have the best pics and absolutley the greatest recipes. And I like your egalitarian approach to blogging. In some of your posts I sense a yearning (nostalgia maybe) which adds a certain intensity to your words. Anyway, wanted to let you know I’m one of your legions of fans and I love what you’ve done and look forward to everything that’s coming.

    All the best,

    Comment by sharda — October 29, 2007 @ 5:17 am

  61. Absolutely delightful. Brings back memories of hyderabad and all my friends!!

    Comment by Ansh — November 9, 2007 @ 1:28 pm

  62. Madam, Thank you very much for this stuffed brinjal curry, it’s excellent.

    Comment by Sathish Shanbhogue K — November 29, 2007 @ 2:15 am

  63. The curry is simply luscious!

    Bravo Indira.

    Comment by V Gunti — December 1, 2007 @ 7:55 pm

  64. Hi,

    Looks great iam trying it right away! guttuvankaya is one of my husbands favourite! But can u mention the ingredents in telugu too as its more easier for us to recognize though we speak english these wordings seems to be new.

    Hi Vasudha,
    Let me know the words you don’t recognize in this recipe, I can translate them for you.
    – Indira

    Comment by vasudha — December 8, 2007 @ 8:25 pm

  65. hi,i have never tried ur receipes bfr.This is the first time of my search for a andhra receipe, i landed onur blog.I tried this one of urs the taste was really good,thank u for the delicious receipe.the todka was very rich,oily nuts made it extra richy an tasty,Thank u for the dish.WISH U HAPPY NEW YEAR

    Comment by sheela — December 28, 2007 @ 11:58 am

  66. I tried this recipe this weekend with green brinjals (that I surprisingly found for the first time in the Indian store), and it came out great. All my friends including my husband (who is an avid hater of eggplant) loved it immensely. I only wish I had added more tamarind paste to render that tartness. Mine was all peanutty that even overpowered the heat of the red chillies, but it smelt and tasted fabulous. I even add a little garlic paste to the gravy. :))

    Comment by Shuba — January 14, 2008 @ 12:02 pm

  67. hello indira gaaru,

    ivaala mee recipe choosi life lo first time vankaaya kura vondaamu

    super gaa vachindhiii

    chaala thanks meeku

    naaku biryani tinalani vunaadi

    koncham link emana meeru isthe meemu edo mee peru chebukuni ADHI kuda kumethaamu
    thanks once again

    Comment by sreeram and sagar — February 4, 2008 @ 9:12 pm

  68. Hi Indira,

    This is Sailaja. I tried your stuffed brinjal recipe. It came out very good. Thank you for the recipe Indira. You are genius. Whatever I cook from your site it will come out good. Your presentation and photos are simply superb.

    I have a blog. Once go through that when u r free. My blog is Whatever I learn I post them to that.

    Hi Sailaja,
    Congratulations on your new blog. I read some of your posts, they all look good. My favorite is chalimidi. It’s been a while since I made chalimidi, one of my faovirte sweets.
    Keep up the good work.
    Best wishes,

    Comment by Sailaja Prakash — February 11, 2008 @ 5:54 am

  69. We are newly married couple and thought of doing a tough and variety andhra dish and i.e,.. guthonkaya 🙂
    We eat it today and that was fantastic and simply delicious.Thanks for preparing such a nice dish.You recipe only made it,not we.:)
    Thank you for such a nice site.

    Comment by anupama — February 24, 2008 @ 11:06 am

  70. Hi Indira,

    I read this recipe two days back and only because of ur site got inspried to make gothi vankaya.
    I made it today and it came out really well. Thanks to you for proper and detail steps from picking of brinjals. Though we do not get round green brinjals here ( in Canada ), I made it with small purple brinjal and it tasted good with that also.
    Thanks once again.

    Comment by Yash K — April 4, 2008 @ 9:06 pm

  71. hi Indira,
    when should i add tamarind juice?
    should i add for the contents which i stuff into the brinjal or to the sauce?

    Hi Swati,
    Brinjals won’t cook properly if we stuff them with tamarind masala. so add tamarind juice to the sauce.
    Hope that helps and let me know how it turns out.

    Comment by swathi — May 11, 2008 @ 6:52 pm

  72. Hi,
    I use this recipe quite often.
    Here’s my note of thanks.

    గుత్తి వంకాయ (వండు విధానం…)

    గుత్తి వంకాయ కూర
    కూరి చేస్తాను రారా
    కడుపు నిండ తిని పోరా!

    గోరు వెచ్చన పల్లి
    వేయించి పెట్టు చెల్లి
    వాటితో పాటు నువ్వులు
    కలిసి పోవాలి నవ్వులు

    కొన్ని ఎండు మిరపకాయలు
    ధనియాలు, ఉప్పు సగపాయలు
    పోసి చింతపండు నీరు
    రొట్లోన వాటినూరు

    వంకాయ పుచ్చు లేక
    కొయ్యాలి నాలు పక్క
    కూరు రోట్లోని మసాల
    ఉడికించు కాయలు ఇవ్వాళ!

    Comment by Viswamitra — May 14, 2008 @ 9:31 am

  73. Hi Indira,
    Thanks for the recipe. I tried it yesterday and it came out very tasty. Till today I had phobia towards gutti vankaya kura, because it never used to come good. ofcourse i tried only twice. but your style is easy and delicious. Thanks again.

    Comment by kiranmai — May 20, 2008 @ 1:57 pm

  74. Hi Indira,
    I tried ur recipe of gutti vankaya today. It was great, thanks for the recipe.

    Comment by satya — June 4, 2008 @ 10:43 am

  75. hello indira garu… i was just looking for Guthi Vankaya Recipe and landed in your website… thanq so much andi.. coz i have party this weekend and am sure this would be a hit….thanks once again in advance

    Comment by Sruthi — July 18, 2008 @ 9:36 am

  76. Indira garu….i found this website while i am trying to make some recipe with brinjals as i like them…i am so glad to see the method here …but i dont have micro oven to make tamarind paste and i cant even visualise how it look like….any one here can suggest an alternate way of making tamarind paste…and why it has to be included ????????

    Comment by kali charan — April 10, 2009 @ 5:13 am

  77. Hi Kali charan,

    If you do not have a microwave you can put the tamarind with little water on the stove. After it has been boiled remove the seeds.Basically we add tamarind to get little sour taste to the dish and also it will be tastier.You can smash the tamarind once it is boiled to paste so that it gets mixed easily with the seasome-peanut paste.

    Comment by Uma — April 26, 2009 @ 6:19 pm

  78. Hi,
    indira garu, 2005 nundi u r getting comments for this. i am going to try this today let me c how its going to come.

    Comment by sharmila — May 12, 2009 @ 1:31 am

  79. Hey indira,
    Can’t believe you’ve been getting comments on these for the past four years. That in itself is a testament to the popularity of your site. I’ve moved back to hyd after 15yrs in the U.S and am hankering for some Andhra recipes. Usually i direct the cook if its a special dish…but i’m tempted to make this myself. Love the pictorial presentation of the recipe…haven’t found a recipe like this anywhere. Keep up the good work!

    Comment by kavitha reddy — August 29, 2009 @ 6:56 am

  80. Simply delicious recipe. I had tried the vah chef one earlier but this one is light years ahead of the others. Well done, Indira!!

    Comment by Smitha — November 4, 2009 @ 3:09 pm

  81. hai, indira garu
    im priyanka, im newly married. i tried ur guthivankay. it was very yummy and fabulous. my hubby bcame a big fan for ur recipe. thank u….

    Comment by priyanka — November 11, 2009 @ 8:44 am

  82. Hello Indira,

    The curry referenced from your recipe turned out to be really good. Thanks a lot.

    while making it, I thought about making the same in a crickpot(slow cooker). But before I buy I do not have any idea about slow cooker and its uses. Out of curiosity, will you please enlighten me about slow cooker and its uses with Indian recipe examples? It will be great.


    Comment by Mridula — November 29, 2009 @ 3:09 pm

  83. I was serching for gutti vankaya recipe and found exact same pictures as you have in “annuskitchen” posting name was GUTTI VANKAYA KURA(STUFFED BRINJAL CURRY). I thought I should tell you.

    Comment by sudha — January 28, 2010 @ 5:12 pm

  84. […] Finally one day I found the perfect recipe for Vankaya from Indira. I was mesmerized by her version and how she described the dish as ” bouquet of brinjals”. I tried her version and it was a instant hit with N, me and our friends. Whenever we see green eggplants or baby purple eggplants in the market on a weekend, we look at each other and grab it. Our lunch the next day would be gutti vankaya. […]

    Pingback by Ruchikacooks | Gutti Vankaya Koora (Stuffed Eggplants in Tamarind sesame gravy) — February 18, 2010 @ 8:11 am

  85. Hi Indira
    Actually I am new to this site, past 2 months I am trying ur recepies.
    I tried out Vankaya kurma it came out very well.
    Me site chala bagundi… intha fantastic site nenu ekkada chudaledu… recepies chala bagunnayi… first time nenu menthi kura pachadi chesanu chala bagaundi( menthi pachadi chestarani teliyadu appativaraku)…. appatinundi second thought lekunda me recepies try chestunnanu… Mahanandi is a very trusted site to try the recepies.

    Thank u very much Indira

    Comment by vidya — March 12, 2010 @ 2:41 pm

  86. Hello Indira I too from Nandyal and I felt very happy to see this website from one who hails from my native ur dish is very good thank u for recipe

    Comment by aparna — April 18, 2010 @ 7:47 am

  87. Thank you very much for this stuffed brinjal curry, it’s excellent

    Comment by radha — April 21, 2010 @ 12:09 pm

  88. Hi Indira
    Its avesome and i followed your instructions and prepared Guttivankaya
    its very tasty and my whole family enjoyed eating it!!

    Thanks a lot

    Comment by Swathi — May 24, 2010 @ 12:42 am

  89. Wow…amaizing!!!!

    Comment by kavya — June 28, 2010 @ 11:25 pm

  90. do you have the recipe of bagara baingan and aaloo tomato korma both in telangana style-the bagara baingan is similar to this recipe -minus peanuts but + fried onion and ginger garlic paste i guess

    Comment by arvinda — August 21, 2010 @ 12:09 am

  91. Hi Indira,
    Thanks a ton for your recipes. I have tried several of them and they come out great. One question regarding this recipe- Can you also please post the quantities for alternative stuffing that you suggested. I really want to try out your favorite- Type 4. Thanks


    Comment by Shree — September 14, 2010 @ 7:56 am

  92. Tried the curry today. It is delicious. Can’t wait till my family tries it. Like Jane, mine got mushy too after pressure cooking. Next time will try to manually cook it. Thanks for the tasty recipe. Will try some more of yours.

    Comment by Beena — January 3, 2011 @ 5:45 pm

  93. Hi, I am a Maharashtrian born & raised in Hyderabad. I love all Andhra style curries & Gutti vankaya is my all time favourite.As I moved back to Canada, I always try to look for Andhra recipes. Yours is a speical one. I will try it today. Once again thanks for posting this wonderful recipe

    Comment by Swati Hayatnagarkar — February 4, 2011 @ 10:56 am

  94. Hey!your reciepe is wonderful…my wife tried it out….wonderfully!thank u very much!this is my favourite dish and now i can have it…bye

    Comment by Akhil — April 17, 2011 @ 5:10 am

  95. awesome recipe, i tried it for the first time today and it is absolutely flawless!!

    the pressure cooker tip is great!! its tough cooking these brinjals in US due to hardwater conditions.

    can u please elaborate a bit on the besan filling? how much basen? and onion do we do it the same way? keep hald aside for stuffing and half for curry?

    Comment by minismom — August 21, 2011 @ 12:51 pm

  96. Hi Indira garu
    I like your blog and when ever I need to cook some thing special I refer your blog. This guttivankaya kura looks great and I try the 4th combination and let you know the reasult. I am from Visakhapatnam and a fan of you.

    Comment by ramesh — October 17, 2011 @ 12:50 am

  97. Hi Indria,
    Thank u for the great recipe …. This will b my 6 type Gutti veenkaya …. I shall cook n let u know the result …

    Comment by Shree — February 1, 2012 @ 11:08 pm

  98. Hello Indira,

    Nice to meet you through web and glad that you too are from Rayalaseema. I am frm Kurnool and tried many recipes from your site and now I really would like to say thanks for all those wonderfull recipes. All turned out well and my husband was soo happy that I made this gutti vankaya curry for him today. He just loved the taste.


    Comment by Dipti — July 17, 2012 @ 8:32 am

  99. Hi, just wondering if this would work in the slow cooker…any thoughts?

    Comment by Sandy — December 5, 2012 @ 9:43 am

  100. […] Re: Virtual Feast (only photos, no FBs) Green brinjal stuffed curry Stuffed Brinjal curry was long in my to do list.. and Sudha tempted me to try it even sooner. At our home we make with sesame and peanut and little of coconut and other spices Stumbled upon this recipe today similar to our taste, and the 1 whistle pressure cook sounded super easy In total I took 20 -25 min for this, with my DH’s help in stuffing Mahanandi » Gutti Vankaaya Kura (Stuffed Brinjal Curry) […]

    Pingback by Virtual Feast (only photos, no FBs) - Page 145 - IndusLadies — January 7, 2013 @ 4:14 pm

  101. […] Mahanandi » Gutti Vankaaya Kura (Stuffed Brinjal Curry) – From Telugu to English, The literal translation of Gutti vankaaya is ‘bouquet of brinjals’. As its name suggests stuffed brinjal curry is not only an Andhra … […]

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  102. […] Mahanandi » Gutti Vankaaya Kura (Stuffed Brinjal Curry) – From Telugu to English, The literal translation of Gutti vankaaya is ‘bouquet of brinjals’. As its name suggests stuffed brinjal curry is not only an Andhra … […]

    Pingback by How To Cook Green Brinjals | smokers -super bbq recipes — October 17, 2015 @ 11:55 am

  103. […] Mahanandi » Gutti Vankaaya Kura (Stuffed Brinjal Curry) – From Telugu to English, The literal translation of Gutti vankaaya is ‘bouquet of brinjals’. As its name suggests stuffed brinjal curry is not only an Andhra … […]

    Pingback by How To Cook Green Brinjals | book - salads recipe book — October 20, 2015 @ 10:04 am

  104. […] Mahanandi » Gutti Vankaaya Kura (Stuffed Brinjal Curry) – From Telugu to English, The literal translation of Gutti vankaaya is ‘bouquet of brinjals’. As its name suggests stuffed brinjal curry is not only an Andhra … […]

    Pingback by How To Cook Green Brinjals | blog - the best steaks — October 25, 2015 @ 9:22 am

  105. […] Mahanandi » Gutti Vankaaya Kura (Stuffed Brinjal Curry) – From Telugu to English, The literal translation of Gutti vankaaya is ‘bouquet of brinjals’. As its name suggests stuffed brinjal curry is not only an Andhra … […]

    Pingback by How To Cook Green Brinjals | lobster -seafood luxury recipes — December 6, 2015 @ 7:58 am

  106. Looks so amazing! Definitely going to try this one! Thank you so much for sharing! I hope I’ll do it right though! lol

    Comment by Santini — February 14, 2019 @ 7:17 pm

  107. Those look really unique. I have never tried one of those before, but I am willing to try that since it looks delicious and because I also love curry. I will try to make this on Monday. I hope mine would look just as good as yours. Thank you for sharing this recipe!

    Comment by Yang — February 22, 2019 @ 10:53 pm

  108. Looks so amazing

    Comment by best biryani in london — March 4, 2019 @ 8:06 am


    Where can I find brinjal? Ive never seen nor tasted one before? Im curious as this looks delicious. Can turmeric be used as well for its curry?

    Comment by Kit — March 7, 2019 @ 2:35 am

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