Gutti Vankaya Curry (Andhra Style)
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Dassana's Veg Recipes · by Dassana Amit★ 4.8 (12)

Gutti Vankaya Curry (Andhra Style)

NUTRITION · PER SERVING40M COOK
CAL 12%·PRO 10%
CARBS 17G29% OF CAL
6G FIBER0G ADDED6G INTRINSIC4G OTHER7G TOTAL SUGAR
FAT 18G67% OF CAL
4G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Stuffed eggplant in a tamarind-touched curry from Andhra, with a fragrant peanut and coconut filling. Earthy, slightly tart, and deeply spiced.

mainindiancurrydairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 3
  • 250 grams small purple or green brinjals ((baingan) or 12 to 14 brinjals)
  • ½ teaspoon salt (added to water for soaking brinjals)
  • enough water for soaking brinjals
  • 1 large onion (or ½ cup finely chopped onion)
  • ½ tablespoon ginger garlic paste (or 1 inch ginger + 6 to 7 medium garlic - crushed to a paste)
  • 1 teaspoon mustard seeds
  • ½ teaspoon urad dal
  • ½ teaspoon cumin seeds
  • 1 sprig curry leaves
  • 2 tablespoon oil
  • ⅔ cup water
  • salt as required
  • 2 to 3 tablespoon chopped coriander leaves
  • ½ tablespoon tamarind
  • ¼ cup warm or hot water
  • ¼ cup peanuts
  • 2 tablespoon desiccated coconut
  • 1 tablespoon coriander seeds
  • ¼ teaspoon methi seeds ((fenugreek seeds))
  • 3 to 4 dry red chilies
  • ½ teaspoon turmeric powder
PREP
20M
SODIUM
756MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.