Gutti Vankaya Koora – 1 (Simple Stuffed Aubergine)

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Gutti Vankaya Koora
Gutti Vankaya Koora

Gutti Vanakaya Koora is a traditional favourite in Andhra Pradesh. This variation of this perennial favourite is the way we love it at home. What I like about this koora is that it retains the basic taste of the Vankaya while the Menthi Podi adds just the right amount of spice.

And oh, did I mention that this Gutti Vankaya Koora gets done quite quickly?

This koora is a great favourite with my brother. For some reason, since childhood, he calls it “fish koora”. 🙂


  1. Baby Brinjals – 8
  2. Menthi Podi – 6 tsps
  3. Mustard Seeds – 1 tsp
  4. Red Chillies – 2
  5. Curry Leaves – 6
  6. Oil – 3 tbsp
  7. Turmeric – 1/4 tsp
  8. Tamarind Paste – 1/2 tsp
  9. Salt to Taste


  1. Boil 1 litre water with 1 tbsp salt, turmeric, and tamarind paste.
  2. Keep the water simmering.
  3. Make two slits in each baby brinjal. The slits should be along the length and divide the brinjal into quarters, but the brinjal should remain whole.
  4. Drop the baby brinjal into the simmering water.
  5. When all brinjals are all in the water, cover the vessel and turn off the heat.
  6. Keep covered for about 6 to 8 minutes so that the brinjal cook slightly but are not very soft.
  7. Drain the water and let the brinjals cool.
  8. When the brinjals are cool, gently open up the brinjals.
  9. Stuff each brinjal with about 3/4 tsp of Menthi Podi and set aside.
  10. In a flat-bottomed wok, heat the oil.
  11. Add mustard seeds and wait till they splutter.
  12. Add the split red chillies and curry leaves.
  13. Fry for 30 seconds.
  14. Gently place all the stuffed brinjals in the oil.
  15. Over low to medium heat, let the brinjals sauté in the oil.
  16. Turn each brinjal slowly so that it fries on all sides.
  17. When all brinjals are fried, serve hot with rice and Pappu Pulusu.

If you find this process cumbersome, try this simpler variation Vankaya Koora with Menthi Podi.

I would love to hear from you!

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