Cook's Hideout: Gutti Vankaya Kura (Dry)-Stuffed Eggplants Curry

April 01, 2013

Gutti Vankaya Kura (Dry)-Stuffed Eggplants Curry

Blogging Marathon# 27: Week 1/ Day 1
Theme: Occasions - Andhra Feast
Dish(es): Gutti Vankaya kura, Kanda Bachalikura & Dosakaya Pappu
April 1, April fools day, the day I started the job that I recently resigned 8 years ago and today I am starting my first ever month long blogging marathon. I have done month long Vegan Mofos before this, but never blogged continuously for 30days. I'm joining my fellow marathoners on a month long non-stop blogging marathon. What's interesting is Valli gave us 4 different themes for the 4 weeks of April. So each week we will be sticking to a theme and posting different recipes that fall under that week's theme.

Theme for the first week is "Occasions". I am going to post dishes that fall under couple of different occasions. For the first day, I chose a very broad and non-specific occasion where traditional Andhra dishes are served. This can be a gruhapravesam (house warming ceremony), satyanarayana puja, baby shower or anything other occasion for that matter.

Dry eggplant curry and kanda bachali kura feature on almost all of the above mentioned occasions. I decided to make a stuff my eggplants with chickpea flour and some spices. If it is the mango season, raw mango dal is preferred, but otherwise dosakaya dal (yellow cucumber) is usually on the menu.
I have posted recipes for Kanda Bachalikura & Dosakaya pappu previously. So here is the recipe for the stuffed eggplant.
Gutti Vankaya Kura (dry version)
Baby eggplants - 8-10
Curry leaves - 10

For the Stuffing:
Chickpea flour (Besan) - cup
Red chili powder - 1tsp (or more to taste)
Ground cumin - 1tsp
Ground Coriander - tsp
Salt - to taste

For tempering:
Mustard seeds - 1tsp
  • Make the Stuffing: Mix all the ingredients for stuffing in a bowl. Add little water to make it a little sticky, so it's easy to stuff the eggplants.
  • Keep the crowns on the eggplants intact and on the other end cut a '+' on the other end.
  • Stuff the filling in the eggplants using a spoon or your fingers.
  • Heat 2tbsp oil in a nonstick pan; add mustard seeds and curry leaves; once the seeds start to splutter, gently place the stuffed eggplants in the oil. Cook covered on medium to medium- low heat until eggplants are cooked through . Make sure to turn the eggplants around once in a while to evenly cook on all sides. 
Served here with steamed rice, kanda bachalikura, dosakaya pappu, aavakaya, ghee and curd for a filling lunch.
Lets check out what my fellow marathoners have cooked today for BM# 27. 


  1. My mom makes this quite often is her fav !! Very nice presentation!

  2. This is one dish that I tasted in all my Andhra friends house. I love this dish and the recipe looks wonderful.

  3. Hey this is different from the way I make stuffed egg plant. will try this out. Thanks it sound superb.

  4. WOW..this looks yummy!! Perfectly made:)

  5. Stuffed brinjals are my all time favourite, gutty vankaya kura makes me drool, inviting.

  6. The stuffed eggplants look great Pavani...

  7. It looks like very spicy one.I want to eat wow.we are also spices manufacturers and suppliers of Spices and Foods.These type of Indian spices also available with ours.good spices also have in my websites.full of amazing offerable cost.
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  8. We use a different kind of stuffing. This one sounds tasty. Awesome clicks as usual :)

  9. Pavani, you have captured the essence of what makes a comfort Andhra food so well! everything that's there on your plate!..I am so glad you joined us..I get to enjoy this treat everyday!

  10. Brinjal prepared this way is new for me and you have captured it beautifully!

  11. The stuffed eggplants are awesome! Such a filling and a tasty dish! :)

  12. love that platter..and those brinjals!..they look so wonderful..really good!

  13. I have tasted this in my friends place...yummy...lovely presentation

  14. wonderful recipe,sounds inviting...nice captures as always..

  15. I love stuffed brinjal.. look so spicy and tempting.

  16. Oh besan filling. I have not tried this version. Looks scrumptious.

  17. why am I not surprised you started the marathon off with eggplants :)

  18. Eggplant are my favorite vegetable my mom use to make gravy, but these dry ones are inviting.

  19. love stuufed baingan and this one is definitely different from what i m used to, bookmarking

  20. I don't like brinjals but it so saddens me that such a lot of wonderful dishes are prepared with it. I love the smell that comes while preparing stuffed brinjals, so I use the same stuffing and prepare some with potatoes or kundru for myself!

  21. Looks Fab. This is my mother's most preferred stuffing for eggplants. The extra stuffing she fries it to a level of almost burning and the powder itself tastes so wonderful along with some hot rice.


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