Yields: 4 Servings Difficulty: Medium Prep Time: 10 Mins Cook Time: 25 Mins Total Time: 35 Mins

Guthi Vangaya Pulusu is a very famous pulusu made in Andhra. Pulusu is a very common tamarind based curry made in Andhra regions. Generally vegetables are slow cooked in tamarind broth with basic masalas and finally tempered.

Brinjal is a very favorite vegetable commonly used in Andhra cuisine and brinjal in pulusu tastes great. Some people make this Gutti vangaya pulusu with freshly ground masalas. I have cut short the procedure and used sambhar masala powder to make this tasty pulusu. If you do not have sambhar masala, try replacing it with coriander powder and red chili powder. The brinjal was slow cooked on a thick tamarind juice to make this tangy pulusu. I had finished it off with the regular mustard and Urad Dal tempering. Serve this pulusu with hot rice and ghee.

For more Andhra recipes, click on the recipe links : Andhra Spinach Pappu, Vankaya Bajji, Gongura Pachadi, Dondakaya Vepudu


0/9 Ingredients
Adjust Servings


0/7 Instructions
  • Select uniform sized Brinjal. Slit them half way through on two directions. Do not cut completely.
  • In a plate, add quarter cup of chopped onions, one and a half table spoons of sambar powder and a sprinkle of salt. Mix them together.
  • Stuff the onion masala to the slit brinjal. Repeat the same step for all the brinjal.
  • Add a table spoon of oil to a flat pan. Arrange the stuffed brinjal on it. Add the left over onion masala to the pan and toss them to be coated in oil.
  • Add half a cup of thick tamarind juice along with salt. Cover and cook them until the brinjal turns soft.
  • Make a tempering with oil in a small pan. Add mustard seeds, Urad Dal and a generous spring of curry leaves to it.
  • Roast them until golden and transfer to the pulusu. Serve the pulusu with hot rice and ghee.


  • I have used medium sized graffiti brinjal in this recipe. If you are able to find small sized brinjals, you can use them.
  • Instead of sambar powder, you can also use coriander powder and red chili powder in equal quantities.

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