Gutti Vankaya Pulusu is an iconic delicacy from Andhra cuisine. We call it as Muvvankaya Pulusu made with small and tender brinjal and added spices.
A small, tender purple vankayalu (brinjal) stuffed with a nutty, aromatic spice mixture and simmered in a tangy tamarind-based gravy serves both as a curry and also pulusu.
A Pulusu is a dish with pouring texture. It is the best accompaniment for rice and roti alike.
The defining characteristic of this dish lies in the stuffing paste. There are different ways it is made. Some add roasted peanuts, sesame seeds and other spices.
Though, in my home it is made completely different way. I learned it from my Aunt. No roasting or no sautéing is involved in it. Just grind the raw ingredients like coriander seeds, red chillis and onion.
Stuff this paste into the rounded, and slit brinjal and let them simmer in tamarind broth. The vankayalu would absorb all the flavors. Leave the stems attached to them so that the stuffing would secured inside it.
When simmered in the pulusu (a fiery and sour tamarind broth), the eggplants soften to a melt-in-your-mouth texture. A small dash of jaggery (purely optional) is added at the end to balance the heat of dry red chilies and the sharp tartness of tamarind. Gutti Vankaya Pulusu is best enjoyed warm alongside steaming hot rice drizzled with ghee. Of course we can have this as a side dish for roti or chapati too.
Vanakaya or brinjal is one vegetable goes very well in all occasions. I always prefer to make this curry for every occasion, like festivals, family gatherings and or any day.
Making any curry with vankayalu is very easy, lot of preparation is also not required.
You check out other varieties of vankaya curry below:
Key Ingredients in Gutti Vankaya Pulusu:
- Vankayalu: Use rounded, tender vankayalu. Slit them from back, do not cut the stack.
- Stuffing Masala: Make a smooth paste of onion, coriander seeds and red chillis along with salt to taste. Stuff this masala into the slit vankayalu.
- Tamarind Juice: Make thin tamarind juice to get the tangy flavour.
- Condiments: We do not use any condiments apart from salt and turmeric powder.
- Tadka: Mustard seeds, cumin seeds and chilli pieces along with curry leaves makes a simple tadka.
Gutti Vankaya Pulusu | Muvvankaya Pulusu Andhra Style
Ingredients
- 500 grms grms Vankayalu/Brinjal tender rounded
- Salt to Taste
- 1 tbsp Coriander Seeds
- 2 Large Onion
- 6 or 8 Dry Red Chillis
- Lemon Size Tamarind
- 2 tbsp Oil
- 1/4 tsp Mustard Seeds
- 1/4 tsp Cumin Seeds
- 1 Red Chilli
Instructions
- Wash vankayalu thoroughly.
- Slit them from the back.
- Put them in water to avoid de coloring and turning bitter.
- Soak tamarind in water.
- In a mixer jar add coriander seeds, red chillis.
- Make coarse powder. Add salt to taste and onion.
- Make a coarse paste.
- Stuff the above made paste into each vankaya.
- Heat oil in a kadai.
- Add mustard seeds, cumin seeds and red chilli.
- When they start spluttering add curry leaves.
- Saute it for anwhile.
- Add stuffed vankayalu into the tadka.
- Cook them for a while.
- Add a pinch of salt to avoid burning of the curry.
- Till the vankayalu cook up to 70% or they turn soft from outside.
- Extract juice from soaked tamarind.
- Pour the tamarind juice and leftover masala into it.
- Add a cup of water and check salt.
- If required add a bit more.
- Mix them well and let the pulusu cook for 10 to 15 minutes.
- Serve Gutti vankaya pulusu with rice, roti or chapati.