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boti gongura vankaya curry
FLVRTX – Flavor Theory

Boti Gongura Vankaya Curry (Andhra Style)

A spicy and tangy Andhra-style curry made with mutton boti, fresh gongura leaves, and brinjal. This dish delivers bold flavors with a rich masala coating and authentic coastal taste.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 Serving
Course: Main Course
Cuisine: andhra, Indian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main

Mutton boti (cleaned, chopped) – 500 g

Gongura leaves – 150 g (~2 cups)

Brinjal (small, chopped) – 250 g

Onion (finely chopped) – 200 g (~2 large)

Green chillies – 4 slit

Ginger-garlic paste – 2 tbsp

Spices

Turmeric – ½ tsp

Red chilli powder – 2 tsp

Coriander powder – 1½ tsp

Cumin powder – ½ tsp

Black pepper – ½ tsp

Garam masala – ½ tsp

Salt – 1½ tsp (adjust)

Whole Spices

Bay leaf – 1

Cloves – 4

Cinnamon – 1 small piece

Oil

Oil (groundnut preferred) – 5 tbsp (75 ml)

Method
 

Step 1: Clean & Pre-Boil Boti

Add boti + water + turmeric, Boil for 10 minutes. Drain and keep aside

    Step 2: Cook Gongura

    Cook gongura leaves (no water) for 5–6 mins. Cool and grind to paste

      Step 3: Fry Base

      Heat oil, Add whole spices, Add onions → fry till golden (8–10 mins)

        Step 4: Add Ginger-Garlic

        Cook till raw smell goes (2 mins)

          Step 5: Add Boti

          Cook for 8–10 mins (light roasting)

            Step 6: Add Spices

            Add all spice powders, Cook for 2 minutes

              Step 7: Add Brinjal

              Cook covered for 8 minutes

                Step 8: Optional

                Add required water and boil for 10mins on low flame for more gravy consistency.

                  Notes

                  📝 Notes

                  • Don’t add too much water
                  • Gongura already gives moisture
                  • Use wide pan for better roasting