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Simple and easy Guttivankaya Koora

By: Gayathri Janaga
Region: Telangana
Dish:Vegetarian - Curries
Servings: 6
Time to Prepare: 25 Mins


-1/2 kg brinjal
-1/2 cup Peanuts
-5 Tomatoes
-Tamarind (approximately the size of a small lemon)
-2 Onion (Medium size)
-3 spoons Coconut Powder
-1 spoon Daniya Powder
-Spices (According to your taste)
-Cumin seeds
-Chilli Powder
-Ginger Garlic paste
-jaggery half spoon


- Heat some oil in a pan. Add onions, tomatoes, mint (Pudina), peanuts, and tamarind. Cook them until they are thoroughly cooked and there is no lingering raw onion aroma.

- Once the ingredients are well-cooked, introduce coconut powder and the aromatic spices (clove, cinnamon, and cardamom). Let them meld with the other ingredients for 2 minutes, then turn off the heat.

- Allow the mixture to cool down, and when it's at a comfortable temperature, blend it into a smooth paste. Ensure that the paste has a soft, velvety texture.

- In a kadai, heat some oil for frying the brinjal. Ensure the brinjal is cooked thoroughly. Once done, remove the cooked brinjal from the pan and set it aside.

- Heat some oil in a pan add cumin seeds and ginger-garlic paste. Add turmeric, salt, and chili powder, then incorporate the prepared paste. Let it simmer for a few minutes, ensuring there's no lingering raw scent add jaggery.

- Next, introduce the brinjal into the mixture and cook for 10 minutes. Sprinkle some daniya powder, and let it cook thoroughly.

- Cook the curry until it releases some oil, which is a sign of its perfection.

- Finally, garnish with fresh coriander and turn off the stove.


Tips - To save time on busy workdays, you can prepare the masala paste the night before for a quicker cooking process.

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