Gutti vankaya kura instant pot is a spicy peanut gravy made with stuffed eggplants. This traditional South Indian dish is made with slitted eggplants, stuffed with a peanut and spice mixture, and then cooked in a tangy gravy. This imperative popular dish is made during festivals or when special parties are hosted. Gutti vankaya kura instant pot is enjoyed with jowar roti, pulka, and rice.

guthi vankaya kura instant pot

Ingredients

Eggplants: Tender and small eggplants work best for this recipe.

Spices: The fresh peanut spice powder made with roasted peanuts, coconut, fenugreek, coriander seeds, and sesame seeds is used for stuffing eggplants.

Onion: Traditionally, for this recipe onion is cooked on hot charcoal with skin on. The cooked onion is made into a paste along with spices.

Tamarind paste: Tartness from tamarind adds a unique and tangy taste to curry. The acidity balances the spices and other flavors in curry.

Jaggery: Sweetness from jaggery balances the spices, and tartness from tamarind.

How to make stuffing for gutti vankaya kura instant pot

  • Turn on instant pot saute mode, heat ½ tbsp oil, and add fenugreek seeds, cumin seeds, coriander seeds, ground nuts, sesame seeds, and grated coconut. Roast them until you get a nice aroma and keep them aside in a Preethi mixie jar or blender.
guthi vankaya paste
  • Next, add 1/2 tbsp oil again and onion chunks. Roast them until the cut surface is golden brown.
gutti vankaya kura instant pot
  • Now add onion to the same mixie jar or blender. Add pre-soaked tamarind, red chili powder, ginger-garlic paste, turmeric powder, garam masala powder, and salt.
  • Take small – baby eggplants, make cross slits or X cut with the base intact. Add the paste into the slits. guthi vankaya kura instant pot stuffing
  • Turn on SAUTE mode, add 5 tbsp oil, add stuffed eggplants, and cook them until they change little color. Add leftover masala and saute well. Also, add water and mix it well.
  • Add jaggery and wait until 1 boil. Turn off SAUTE mode, and set the instant pot on MANUAL or PRESSURE COOK mode for 8 min, vent SEALING mode.
  • Do NATURAL RELEASE. Serve it with jowar roti, chapati, and rice. gutti vankaya gravy instant pot

Pot-in-pot rice

Take 1 cup of sona moosori rice and 2 cups of water. Place the trivet and keep the rice bowl on the trivet. pot in pot rice

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GUTTI VANKAYA KURA INSTANT POT

Gutti vankaya kura instant pot is a spicy peanut gravy made with stuffed eggplants. This traditional South Indian dish is made with slitted eggplants, stuffed with a peanut and spice mixture, and then cooked in a tangy gravy.
Print Recipe
guthi vankaya kura instant pot
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:20 minutes

Equipment

Ingredients

ROAST THIS:

  • 1/2 tbsp vegetable oil
  • 1/8 tsp fenugreek seeds
  • 1 tsp cumin seeds
  • 1/2 tbsp coriander seeds
  • 3 tbsp groundnut seeds
  • 2 + 1/4 tbsp sesame seeds
  • 1.5 tbsp grated coconut powder

WHILE MAKING PASTE ADD THIS:

  • 10 grams tamarind soaked
  • 2.5 tbsp red chili powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp garam masala
  • Salt adjust according to your taste I used 5/2 tsp
  • 1/2 tbsp ginger garlic paste
  • 214 grams onion 4 small onion

GRAVY PREPARATION:

  • 500 grams small eggplant
  • 5 tbsp vegetable oil
  • 10 grams jaggery
  • 2.5 cups water

Instructions

for paste

  • On SAUTE mode, add ½ tbsp oil, Fenugreek Seeds, Cumin Seeds, Coriander Seeds, Ground Nuts, Sesame Seeds, Grated Coconut. Roast them until you get a nice aroma and keep them aside in mixie jar or blender.
  • Next, add 1/2 tbsp oil again and onion chunks. Roast them until the cut surface is golden brown.
  • Now add onion to the same mixie jar or blender. Add pre-soaked tamarind, red chili powder, ginger-garlic paste, turmeric powder, garam masala powder, salt.
  • Take small – baby eggplants, make cross slits or X cut with the base intact. Add the paste into the slits.
  • Turn on SAUTE mode, add 5 tbsp oil and add stuffed eggplants and cook them until they change little color. Add leftover masala and saute well. Also, add water and mix it well.
  • Add jaggery and wait until 1 boil. Turn off SAUTE mode, and set the instant pot on MANUAL or PRESSURE COOK mode for 8 min, vent SEALING mode.
  • Do NATURAL RELEASE. Serve it with jowar roti, chapati, rice.

For pot-in-pot rice

  • Add 1 cup sona moosori rice and 2 cups water and place the trivet and keep rice bowl on the trivet.
Servings: 5
Author: Tejaswi Reddy

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4 Comments

  1. i had Gutti Vankaya Kura just few days back. the recipe asked for stuffing the brinjal and then cooking in oil. how much of oil do u need for this method of making gutti vankaya kura?

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