Kuthi Vangaya Kurra

Yields: 4 Servings Difficulty: Difficult Prep Time: 20 Mins Cook Time: 40 Mins Total Time: 1 Hr

Kuthi Vangaya Kurra is a brinjal curry popular in the region of Andhra. This gravy is rich in flavor and taste with its smooth paste blending together the south Indian spices and cooked alongside Indian eggplants a.k.a violet brinjals. The same recipe can be followed with green Mirchi replacing brinjal. Though I have tried the Tamilnadu version of brinjal stuffed curry, we tasted it recently in our aunt’s house. Both I and the H instantaneously loved it and called her to sneak peek this recipe. Thanks to Aunt V for sharing this recipe. Now that I have almost made it a couple of times, that I wanted to share it with my readers. Authentically this is not the right version, but I am sure you will love it if you taste it likes my family does.


0/19 Ingredients
Adjust Servings
    Main Ingredients
  • Roast and Grind


0/8 Instructions
  • Wash the brinjal and cut off the green-colored stalk from it. Slit them in halfway across both directions and keep them immersed in water.
  • Heat a pan and add the “To Roast and Grind” ingredients except for the dry coconut. Dry roast them until they let out a fine aroma. Lastly, add the dry coconut and fry for a minute and switch off the flame.
  • Allow it to come to room temperature and transfer to a mixer. Grind them into a fine, smooth paste by slowly adding water little
  • Meanwhile, finely chop the onions and tomatoes. Heat a pan and add oil. Drain water from the brinjal and saute them in oil for 1- 2 mins. Strain them and set aside.
  • In the same pan add the rest of oil and once they shimmer, add cardamom, cinnamon, followed by finely chopped onions. Saute them until they turn pink.
  • Add finely chopped tomatoes and curry leaves and saute until they turn mushy. Now add turmeric powder, chili powder, and salt to taste.
  • Add the grounded paste and saute for few mins. Gently place the brinjal to the curry and add water. cover them with a lid and let it cook for 3 – 4 mins until the brinjal is cooked.
  • Once the brinjal and the gravy are cooked, we can see the oil layer separating from the curry. Switch off the flame and garnish with coriander leaves. Tastes great with phulka or simple brinji rice.


  • Dry coconut/Kopara can be replaced with grated fresh coconut also based on availability.
  •  Make sure to keep the flame in medium-low to avoid burning of the curry as sesame and peanuts added quickly to thicken.
  • The same process can be also followed by green mirchis.

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