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gutti vankaya koora
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gutti vankaya curry or koora, stuffed brinjal recipe

A stuffed brinjal curry made by filling masala gravy into the slit eggplants/ vankaya.
Prep Time30 mins
Cook Time40 mins
Course: Curries/Gravies, Curry
Cuisine: Andhra/South Indian
Servings: 4
Calories: 172kcal
Author: yummy indian kitchen


To make masala paste:

  • 4 tbsp peanut/ groundnut
  • 2 tsp sesame seeds/ til (nuvvulu on telugu)
  • 3-4 slices of coconut
  • 2 tbsp coriander seeds (dhanya)
  • 2 tbsp cumin seeds (jeera)
  • salt to taste
  • 1 tbsp red chilli powder
  • 1/4 tsp turmeric powder (haldi)
  • 1/2 cup water

Other ingredients:

  • 4 tbsp edible oil
  • 1 cinnamon stick (dalchini)
  • 3 cloves (loung)
  • 10-12 curry leaves (karyapak)
  • 3 slit green chilies
  • 2 medium size onions, finely sliced
  • 1 tsp ginger garlic paste
  • 8-10 brinjals
  • 1 lemon size tamarind extracted pulp (1.5 cup of taramrind extract)
  • salt as per taste


Step 1 (To make the masala):

  • Take a pan, roast peanuts for few minutes and let them cool.
  • Remove the skin of groundnuts/ peanuts.
  • Roast sesame seeds for few seconds and remove them.
  • Roast dry coconut slices for few minutes, then add coriander seeds and cumin seeds and roast them as well.
  • Allow all the roasted ingredients to cool down well.
  • Add all the ingredients into a blending jar, add salt as per taste, red chilli powder, turmeric powder and powder them.
  • Add water and blend them into a fine thick paste.

Step 2 (Slit brinjals and stuff the blended masala paste):

  • Take 8-10 brinjals/ vankaya and slit each of them into 4 halves from the top without removing the stalk.
  • Put them into a bowl of salt water as soon as they are slit.
  • Take some of the masala paste with fingers and take each brinjal and stuff inside with the masala paste.
  • Do it for all the brinjals and keep them aside.
  • The remaining masala paste should be used in the curry later.

Step 3 (Making the gutti vankaya koora):

  • Take a cooking pot or deep pan, into it add oil and heat it.
  • Add cloves, cinnamon stick into it.
  • Add curry leaves into it and let them crackle.
  • Add slit green chillies.
  • Add the sliced onions, saute until they become translucent.
  • Add ginger garlic paste and saute for few minutes.
  • Add the stuffed brinjals, stir well.
  • Stir fry and cook them for 8-10 minutes until the color of the brinjal changes.
  • Keep stirring in between.
  • Add the remaining blended masala paste and give a mix.
  • Cook the masala until oil leaves the sides.
  • Add the tamarind extract and stir well.
  • Check for salt and add more if required.
  • Cook the curry or gravy until the brinjals get tender and soft.
  • It takes about 25-30 minutes for it to achieve the perfect shine and texture in the gravy.
  • Cook the curry on low heat and cooking on high heat burns the masala.
  • Once the brinjals turn tender as well as the masala is cooked well, switch off the flame.
  • The curry is done and serve hot in a bowl.
  • Garnish with chopped coriander leaves.
  • Serve hot with pulao rice or roti.


  • I have separately roasted coriander seeds and cumin seeds but if those ingredients are not handy they can be replaced with coriander powder and cumin powder while blending the paste.
  • Always check for salt and spice flavors after adding the tamarind extract and adjust the spices accordingly.


Calories: 172kcal | Carbohydrates: 28g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 98mg | Potassium: 341mg | Fiber: 8g | Sugar: 8g | Vitamin A: 530IU | Vitamin C: 203mg | Calcium: 287mg | Iron: 10mg
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