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Gutti Vankaya kura

Tasty stuffed brinjal curry
4 from 2 votes
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  • 9 Brinjal slit
  • Salt - as needed
  • 1 Onion thinly sliced
  • 1 tablespoon ginger garlic paste
  • 1/4 teaspoon turmeric powder
  • 1 tablespoon Kashmiri chilli powder
  • 1/2 cup tamarind extract
  • Small piece
  • Jaggery
  • 1 tablespoon sesame oil


  • 1/4 teaspoon pepper
  • 1 tablespoon Coriander seeds
  • 1/2 tablespoon white sesame seed
  • 3 Red chillies Adjust according to your spice level
  • 2 cardamom pods
  • 1 clove
  • Cinnamon small piece
  • 1/4 cup peanut
  • 3 tablespoon Grated coconut
  • Oil - 1 teaspoon

To Temper:

  • 2 tablespoon peanut oil
  • 1/2 teaspoon mustard seeds
  • 2 green chilli
  • Curry leaves few


  • Wash brinjals and make 2 slits to form a cross, leaving the stalks intact. Put the brinjals in water to avoid them turning black
  • Sprinkle some salt and set aside for 15 minutes
  • Meanwhile, in a wide pan add all the ingredients except cumin seeds and saute in low- medium flame for a minute
  • Furthermore add cumin seeds and dry roast till the mixture turns aromatic and slight change color
  • Transfer to a plate and let everything cool
  • After the mixture is cool add coconut, little water, and ground into a slightly coarse mixture
  • Discard the brinjal soaked water and place the brinjal on a plate
  • Add ground stuffing to the brinjal and save the rest of the ground mixture
  • In a heavy-bottomed pan add oil and let the oil turns hot
  • Add mustard seeds, green chilli, and curry leaves and let them splutter
  • Add onion and saute for a minute
  • Furthermore add ginger garlic paste and site till the onions turn translucent
  • Add stuffer brinjal, turmeric powder, chilli powder, sesame oil, and give a good mix
  • Cover and cook brinjal for 3-4 minutes till brinjal skin shrinks and turn brown, saute in between
  • Add tamarind extract, remaining ground mixture, mixie water required salt, and mix everything
  • Cover and cook for 20 minutes in low- medium flame, mix well in between
  • Add jaggery, mix well and cover and cook for 10 minutes, mix well in between


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