GUTTI VANKAYA KOORA

Introduction

Gutti Vankaya Koora is a classic Andhra-style delicacy made with tender brinjals stuffed with a rich, spicy masala and slow-cooked to perfection. Known for its bold flavors and aromatic spices, this dish is a staple in traditional Telugu households and pairs beautifully with rice or roti.

Ingredients

• 500 gms           Brinjal
• 100 gms           Tamarind Paste , big lemon size
• 250 gms           Onions , ½ sliced thin & ½  chopped finely

 Ingredients to Roast & Grind

• 6 nos                 Fresh Red Chilli , dry, roast and ground
• 75 gms              Raw Peanuts  
• 30 gms             Sesame seeds
• 45 gms             Fresh coconut , grated
• 25 gms             Coriander Seeds
• 10 gms             Cumin seeds
• 4 nos                Cardamom Seeds
• 12 gms             Garlic cloves
• 15 gms             Chana dal
• 12 gms             Turmeric powder
• 15 gms             Red chilies powder
• 12 gms             Salt

Ingredients for Tadka

• 75 ml                Sunflower Oil
• 2 nos                Bay leaf
• 10 gms             Mustard seeds
• 6 gms               Cumin seeds
• 5 nos                Red chilies whole
• 6 nos                Green chilies slit
• 1 sprig              Curry leaves

Method:

1. Take small brinjals and slit them twice diagonally ¾ th long.
2. On a medium flame in a deep pan, bring tamarind extract and salt in sufficient water to boil. Switch off flame and drop the brinjals in and close the lid. Let it sit for 10 minutes.
3. Take another pan with oil, shallow fry onions till soft. Wet grind with a little tamarind-salt water
4. Take a kadai to dry roast all the ingredients mentioned under roast and grind over medium flame. Use a mixer grinder to make semi fine powder. Mix turmeric, chilli powder and salt as required to this powder.
5. Mix this powder with wet ground sautéed onions. Add a small amount of tamarind- salt water to make very thick paste and fill inside the brinjals. Keep aside.
6. Prepare tadka with oil. Add in jeera, mustard seeds, bay leaves, red chilies, slit green chilies & curry leaves. When they splutter, add stuffed brinjals and fry for 2-3 minutes on a medium heat.
7. Mix remaining gravy and more of water/ mix of tamarind and salt water and add to kadai. Bring it to boil over low flame.
8. Sauté carefully such that the gravy doesn’t come out of the brinjals. Switch off the flame when gravy thickens and brinjals appear cooked.

Chef Tips

• Choose small, fresh, and firm brinjals for best taste and presentation.
• Do not cut the brinjals fully—keep them intact with a cross slit for stuffing.
• Roast spices and peanuts lightly before grinding to enhance flavor.
• Cook on low flame after stuffing to allow the masala to absorb היט into the brinjals.
• Add a little tamarind pulp or jaggery to balance spice and tanginess.

Service Suggestions

Serve hot with steamed rice and a drizzle of ghee for an authentic experience. It also pairs well with chapati or phulka. Garnish with fresh coriander leaves and serve alongside sliced onions and lemon wedges for extra zing.

Chef of the day

Mr.MANIDEEP REDDY (BCTCA 2ND SEM) is a dedicated and diligent, young aspirant who is exceptionally good at culinary arts. IIHMCA has selected him as the Chef of the Day.

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