Gutti vankaya is a traditional and authentic Andhra recipe also known as Nune vankaya in Rayalaseema region in Andhra pradesh. Stuffed brinjal curry goes well with rice and chapati

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featured image nune vankaya or gurthu vankaya

Yields4 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins

 5 Brinjal/Young egg plant/Vankaya
 2 Onion(Medium)
 1 tbsp Cumin
 1 tbsp Mustard
 3 tbsp Oil
 Coriander Leaves
For preapring paste
 5 tbsp Peanuts
 5 Dried red chillies
 2 tbsp Sesame seeds/ Nuvvulu
 1 tbsp Cumin seeds/ Jeera
 1 Cinnamon( Small stick)/ Dalchini
 2 Cloves/ Laung
 2 Green cardamom
 Salt

1

In a pan roast peanuts and red chillies on a low to medium heat. Roast until the peanuts turn golden and red chillies must turn crispy. Lower the heat and add coriander seeds powder, cumin, cinnamon, cardamom, sesame seeds toss for one minute.

frying red chillies nune vankaya (gurthu vankaya)

2

Blend the mixture, add water, salt and make it into smooth paste. Stuff the paste into brinjals

smooth paste nune vankaya (gurthu vankaya)

3

Heat a pan with oil add mustard seeds, cumin, onions. Fry onions until they turn golden. Add ginger garlic paste fry until the raw taste goes away. Now add stuffed brinjals and coriander. Saute for 3 to 4 minutes.

adding mix in nune vankaya

4

Add water enough to cook and make gravy. If any stuffed paste is left add that now to the pan. Cook on low to medium heat, stir occasionally.

adding water nune vankaya (gurthu vankaya)

5

When the brinjals are wilted off, the skin looks loose it means they are cooked well. Taste the brinjal curry and adjust salt.

Nune vankaya/Gutti vankaya can be served with rice and chapati

nune vankaya or gurthu vankaya

Ingredients

 5 Brinjal/Young egg plant/Vankaya
 2 Onion(Medium)
 1 tbsp Cumin
 1 tbsp Mustard
 3 tbsp Oil
 Coriander Leaves
For preapring paste
 5 tbsp Peanuts
 5 Dried red chillies
 2 tbsp Sesame seeds/ Nuvvulu
 1 tbsp Cumin seeds/ Jeera
 1 Cinnamon( Small stick)/ Dalchini
 2 Cloves/ Laung
 2 Green cardamom
 Salt

Directions

1

In a pan roast peanuts and red chillies on a low to medium heat. Roast until the peanuts turn golden and red chillies must turn crispy. Lower the heat and add coriander seeds powder, cumin, cinnamon, cardamom, sesame seeds toss for one minute.

frying red chillies nune vankaya (gurthu vankaya)

2

Blend the mixture, add water, salt and make it into smooth paste. Stuff the paste into brinjals

smooth paste nune vankaya (gurthu vankaya)

3

Heat a pan with oil add mustard seeds, cumin, onions. Fry onions until they turn golden. Add ginger garlic paste fry until the raw taste goes away. Now add stuffed brinjals and coriander. Saute for 3 to 4 minutes.

adding mix in nune vankaya

4

Add water enough to cook and make gravy. If any stuffed paste is left add that now to the pan. Cook on low to medium heat, stir occasionally.

adding water nune vankaya (gurthu vankaya)

5

When the brinjals are wilted off, the skin looks loose it means they are cooked well. Taste the brinjal curry and adjust salt.

Nune vankaya/Gutti vankaya can be served with rice and chapati

nune vankaya or gurthu vankaya

Nune vankay (gutti vankaya)