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
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