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Gutti Vankaya Kura And Kandi Podi By Chef Rakesh Raghunathan

Gutti Vankaya Kura And Kandi Podi

Also known as - Gutti Vankaya Kura

Gutti Vankaya Kura is an Andhra style eggplant preparation. Kandi Podi or Curry Leaf Powder is a popular accompaniment with ghee rice. Chef Rakesh Raghunathan shares the step-by-step recipe.
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Cooking Time

12-14 Min

Meal Type


Preparation Time

10-12 Min



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  • For gutti vankaya kura

    • 4 brinjal

    • 3 tsp groundnuts

    • 1 piece ginger

    • 5 cloves garlic

    • 3 tsp chopped coconuts

    • 1 tsp coriander seeds

    • 1 tsp cumin seeds

    • 3 - 4 cardamoms

    • 4 - 6 cloves and bay leaves

    • 1 cinnamon stick

    • 1 tsp red chilli powder

    • 1/2 tsp turmeric powder

    • 1 cup tamarind water

    • 2 tsp sesame oil

  • For kandi podi

    • 1/2 cup red gram

    • 1/2 cup fried gram

    • 1 tsp cumin seeds

    • 3 - 4 dry red chillies

    • Asafoetida

    • 10 - 15 cloves garlic


  1. 1

    Heat a pan, and dry roast 1 tsp cumin seeds, 2 tsp coriander seeds, cloves, cardamom, Cinnamons, garlic, grated ginger, chopped onions, chopped coconut and groundnuts.
  2. 2

    Then add red chilli powder, turmeric powder and sauté well.
  3. 3

    Transfer the roasted ingredients to a mixer jar, add some water and grind it.
  4. 4

    Stuff the paste in brinjals
  5. 5

    Heat oil in a pan, add 1 tsp mustard seeds and 1 tsp cumin seeds and fry the stuffed brinjal in it, let it boil.
  6. 6

    Now add tamarind water, salt and the remaining paste.
  7. 7

    Simmer the gravy until it reaches a thick consistency.
  8. 8

    Heat a tsp oil in a pan, roast asafetida in it and keep it separate.
  9. 9

    Then fry red grams, 4 or 5 dry red chilli, curry leaves, garlic, fried grams, cumin seeds until they turn golden brown.
  10. 10

    Once the roasted ingredients cool down, blend them into a smooth powder with salt as needed.
  11. 11

    Serve spoon full of kandi podi with hot rice and ghee.

Gutti Vankaya Kura is an authentic Andhra dish that has seen a lot of variations depending on the regions of the state but the essence is always retained.

This curry is made with small and tender brinjals. There is a unique taste to this gravy that comes from dry roasted and ground peanuts, sesame seeds, and dry coconut. The dry roasted masala is stuffed in the brinjals. This curry can be eaten with plain rice or mixed rice like jeera rice or rotis, chapatis.

Another unique and authentic dish of all households of Andhra is Kandi Podi which can be had with hot rice and ghee. This tasty powder made from curry leaves, coriander seeds and dry chillies, spices up the rice. 

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