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Gutti Vankaya Kura

Chef Ismile from Andhra Pradesh teaches Aditya Bal a traditional vegetable curry. Gutti Vankaya Kura is a traditional brinjal curry.

Gutti Vankaya Kura Gutti Vankaya Kura

Chef's Name

: Chef Ismile, PSR Hotel, Andhra Pradesh

Recipe Cook Time

: 40 Minutes

Recipe Rating

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  • 6 medium sliced brinjals, sliced halfway

    4-5 Tbsp refined oil

    1 stalk dal chini

    4-5 green cardamoms

    7-8 cloves

    2-3 green chillies, sliced

    1 tsp cumin seeds

    1 tsp mustard seeds

    1 tsp minced garlic

    1 onion, chopped fine

    Handful of curry leaves

    1 tsp turmeric

    1 tomato, chopped fine

    2 tsp chilly powder (you could use less chilly also)

    2-3 tsp coriander powder

    2-3 tsp cumin powder

    1 cup coconut paste

    2 tsp salt or to taste

    2 Tbsp tamarind extract

    Some water

    Coriander leaves to garnish


Deep fry the brinjals.

In another pan heat some refines oil and saute cardamoms, cloves and dal chini.

Now add the whole spices: green chillies, cumin, mustard seeds and garlic.

Once the garlic browns add the chopped onions.


Add the curry leaves and turmeric powder.

Mix all.

Now add the tomatoes and bhuno the masala.

Add the red chilly powder, coriander powder and cumin powder.

Mix well. Add the coconut paste. Season with salt. Mix.

Once the masala cooks through and reaches a sightly dry consistency add some tamarind extract.

Add some water to rich a liquid consistency.

Now add the fried brinjals.

Let it simmer for 5-7 minutes till the gravy becomes nice and thickish.

Garnish with coriander leaves.

Serve with rice.





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