Gutti Vankaya Gravy Kura / Stuffed Brinjal Curry (Air Fryer, Stove)

Recipe Cooked, Photographed and Written by Praveena

PrepTime:10 mins   CookTime:20 mins   Cuisine:Indian

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Table of Contents⇓    Recipe Card⇓

Gutti Vankaya Kura is a delicious dish from the Andhra cuisine of South India. It is called as Bharwa Baingan in Hindi where Bharwa meaning stuffed and baingan is for Brinjal / Eggplant / Aubergine.

This Andhra recipe, is one of the most popular recipes with takes first seat under the category ‘Andhra recipes collection’. 

In Telugu it is often referred to as ‘Gutti Vankaya Kura’. There are many version so this popular Andhra dish. Like Gutti vankaya karam pettina kura, Gutti vankaya allam mirchi koora, Gutti Vankaya Besan Kura, Gutti Vankaya Dhaniyala Karam Kura and the list goes on. The names are related to the masala stuffing used in there. 🙂

While this recipe comes under ‘Gutti Vankaya Dhaniyala Karam Kura’, as it uses large quantity of Dhaniya / Coriander seeds as main ingredient for stuffing.

Air Fryer Gutti Vankaya Curry, is my new attempt to avoid deep frying unlike the traditional stove top method.

This Gutti Vankaya Curry Recipe is a No Onion No Garlic version made in my Telugu Brahmin households where pure sattvic lifestyle is followed on everyday basis by birth.

So, come on then let’s learn and make my recipe for Andhra style Bharwa Baingan Gravy Curry! 🙂

Table of Contents:

Click to Expand / Collapse

1. Stuffed Brinjal Curry Video Recipe from my You Tube Channel:
2. Possible Alterations for the recipe, ‘Satvik Gutti Vankaya Kura’:
3. Other recipes from my blog:
4. Step wise pics Procedure for ‘Gutti Vankaya Gravy Curry / Bharwa Baingan (Stove Top, Air Fryer methods)’:
5. Prep Work:
6. Prepare the Stuffing Masala:
7. Deep Frying Gutti Vankaya:
8. Air Fried Baby Brinjal / Air Fryer Gutti Vankaya:
9. Making the Stuffed Brinjals Curry:
10. Tips:
11. Result:
12. Recipe Card & Print:

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Stuffed Brinjal Curry Video Recipe from my You Tube Channel:

Possible Alterations for the recipe, ‘Satvik Gutti Vankaya Kura’:

Brinjal Variety: You can even use Thai eggplants which are just the same as Indian baby brinjals.

Dry Tamarind: Readily available Tamarind paste can also be used but just add it to the spice grinder while grinding the dry roasted ingredients.

Including Garlic: Add garlic cloves (4 to 5) to the spice grinder along with other ingredients before grinding.

Adding Onion: After the tempering, add finely chopped onion pieces (1 cup) into the pan, Fry them until they become translucent. Or else add 1 tsp Ginger Garlic Paste to the masala stuffing. 

You can even add half cup onion pieces while grinding the stuffing masala.

Dry red Chilies: These can be replaced with red chilli powder, but do not try to add fresh green chillies it changes the taste & aroma of the entire dish.

Making the dish dry: In this case, Do not pour the remaining stuffing masala into the tadka pan. This makes the dish just as dry Gutti Vankaya Recipe / Stuffed Brinjal Dry Curry.

Other recipes from my blog:

Before starting to cook, don’t forget to see the Tips mentioned at the end. 

Curry recipes collection⇒  Curry / Koora / Stir Fry

Low Carb recipes collection⇒  Weight Loss Food / Low Carb Recipes

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Ingredients:

• Gutti Vankaya / Small Brinjals / Baby Eggplants / Baingan – 10
• Coriander Leaves / Cilantro – 1 handful
• Cooking Oil – 2 cups (deep frying method)
•        ”           ”   – 1 tablespoon (air fryer method)
• Water – as required

For Stuffing Masala:

• Desiccated Coconut / Dry Coconut Powder / Yendu Kobbari – ½ cup
• Coriander Seeds / Dhaniya – 1 tablespoon
• Cumin Seeds / Jeera – 2 teaspoons
• Turmeric Powder – ½ teaspoon
• Dry Tamarind – 1 tablespoon
• Salt – as per taste
• Dry Red Chillies – 10 
• Garlic cloves – 5 (optional)

For Tempering:

• Cooking Oil – 3 tablespoons
• Mustard Seeds / Aavaalu – 1 teaspoon
• Curry Leaves – 2 twigs

Special Ingredients:

• Dry Tamarind
• Desiccated Coconut

Step wise pics Procedure for ‘Gutti Vankaya Gravy Curry / Bharwa Baingan (Stove Top, Air Fryer methods)’:

Prep Work:

Gather all the ingredients at one place.

Wash the small brinjals, wipe clean them. Take each whole brinjal, on the plain side, cut the edge into four parts.

See that it split opens to stuff the masala inside. Watch recipe video for reference.

Prepare the Stuffing Masala:

Put a small frying pan on stove top medium heat. Add all these>> dhaniya, jeera, dry red chillies, dry tamarind.

Dry Roast them by stirring continuously, until the seeds release pleasant aroma.

Switch the flame off, take them into a spice grinder.

Add the desiccated coconut, turmeric powder and enough salt.

Add little water, grind everything coarsely or smoothly, as per your wish. Ground Masala for stuffing is ready.

Deep Frying Gutti Vankaya:

Put a deep frying pan on stove top over high flame. Add oil (2 cups) and let it heat well.

Gently drop each brinjal (after making the slits) into the hot oil. Let them fry on all sides for 2-3 mins.

Using a mesh ladle gently remove all onto a paper towel. Switch the flame off.

Air Fried Baby Brinjal / Air Fryer Gutti Vankaya:

Brush the air fryer basket with oil. Place the baby brinjal / baby eggplants. Arrange that they are well separated.

Close the Air fryer. Set the mode to AIR FRY, temperature to 170°C / 340°F, time to 10 min.

Half way through, open the air fryer and turn each brinjal to other side.

Making the Stuffed Brinjals Curry:

Using a small spoon, stuff the prepared masala paste into each of the fried baby brinjal. Set everything aside.

Put a frying pan on stove top medium flame.

Add oil. When hot, add all the ‘Ingredients for Tempering’. Stir Fry everything until the mustard seeds pop.

Immediately, add all these>> the prepared brinjal i.e fried & stuffed baby eggplants / bharwa baingan, remaining stuffing masala paste and water (½ cup).

Let everything cook together with closed lid until you get the desired consistency.

Later, switch the flame off. Garnish with chopped coriander leaves.

Transfer the curry into a serving dish. Done!

Tips:

• Adjust the salt & spice as per your taste.
• The consistency of the gravy can be adjusted by adding less or more water.
• Add red chili powder (1 teaspoon) into the gravy for additional spice and colour.
• Storage: Put the stuffed brinjal curry in an air-tight container, store it in fridge.
• This way the curry stays good for up to a week. Just reheat before serving.

Result:

• This Andhra style gutti vankaya masala kura has a nice aroma of the roasted spices especially coriander seeds & cumin seeds.
• It is the best among the side dishes for plain rice and even for Indian flatbread like roti, phulka, paratha.
• If you are planning a dinner party or a friendly gathering or just for family lunch, then you should definitely have this South Indian Bharwa Baingan recipe in your curry list.
• Using the air fryer has totally avoided the usage of oil for deep frying. And the curry taste didn’t vary at all. 🙂 

Recipe Card & Print:

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