Gutti Vankaya Recipe/ Stuffed Brinjal Curry – Learn how to make Gutti Vankaya curry. This recipe is a specialty of Andhra cuisine.
Curry or gravy recipes are staple food for most of the Indian households. There are other variations to this stuffed brinjal recipe from North Karnataka (addition of sesame seeds in paste) and North India. It is famous in other South Indian states too.
An authentic and spicy curry recipe made with tender, small or medium eggplant in a peanut and coconut-based gravy. It has a spicy and creamy texture and can be served on a casual day or at dinner parties. It is generally served with roti, chapati, rice and even biryani.
Here the stuffing is made from a mix of desiccated dry coconut, peanuts and spices, which is finely ground to a paste. A bit of tamarind pulp can be added to the gravy for sour taste. You can just add the tamarind to the coconut and spices while grinding. Tender brinjals are stuffed with this ground masala and then cooked.
STEP BY STEP GUTTI VANKAYA RECIPE INSTRUCTIONS WITH PHOTOS:
Preparation of Stuffing:
- Dry roast desiccated coconut, dry red chilis, peanuts, coriander and cumin seeds separately. Let them dry completely. Roasting them separately releases flavor.
2. Soak tamarind in some warm water.
3. Add all the roasted ingredients along with salt, tamarind-soaked water to a mixer jar and grind to a fine paste.
Preparation of Curry:
4. Wash and dry brinjals completely. Make 4 vertical slits in + shape without removing the stalks and soak in salted water to avoid discoloration.
5. Now, stuff the prepared masala paste in brinjals and set aside.
6. Heat oil in a pan, add mustard seeds, let them splutter.
7. Add onions, turmeric and cook for 2-3 minutes.
8. Once the onions turn transparent, add ginger garlic paste and fry for 1-2 minutes till the raw smell goes away.
9. Then add stuffed brinjal, fry for 2 minutes.
10. Add remaining masala paste, water. Check for salt, cover and cook till tender for 10 – 12 minutes.
11. Serve with rice, roti or biryani.
Check out other vegetarian recipes:
Dondakaya/Tindora Stir Fry Recipe
Banana Fry Recipe / Aratikaya Fry
Aakakarakaya Fry Recipe/ Teasel gourd fry
Dondakaya Fry with Peanuts (Tindora)
Methi Dal recipe – Foodie platter
Vegetable Pulao Recipe (Rice Cooker/ Pressure cooker)
Gutti Vankaya Recipe/ Stuffed Brinjal Curry
Ingredients
Masala Paste
- 1 cup Peanuts
- 1 tbsp Coriander seeds (Dhania)
- 1 tbsp Cumin seeds (Jeera)
- 1/4 tbsp Fenugreek seeds (Methi seeds)
- Dime sized Tamarind Soaked in 5 tbsp water
- 8 Dry Red Chili
- 1/4 cup Coconut
- Salt To taste (1 1/2 tbsp)
Curry
- 6 Brinjal Medium sized, tender
- 1 Small Onion
- 1 tbsp Ginger garlic paste
- 4-5 tbsp Oil
- 1 cup Water (Based on requirement)
Instructions
Preparation of Stuffing masala paste
- Dry roast desiccated coconut, dry red chilis, peanuts, coriander and cumin seeds separately. Let them dry completely. Roasting them separately releases flavor.
- Soak tamarind in some warm water.
- Add all the roasted ingredients along with salt, tamarind-soaked water to a mixer jar and grind to a fine paste.
Preparation of curry
- Wash and dry brinjals completely. Make 4 vertical slits in +shape without removing the stalks and soak in salted water to avoid discoloration.
- Now, stuff the prepared masala paste in brinjals and set aside.
- Heat oil in a pan, add mustard seeds, let them splutter. Add onions, turmeric and cook for 2-3 minutes.
- Once the onions turn transparent, add ginger garlic paste and fry for 1-2 minutes till the raw smell goes away.
- Then add stuffed brinjal, fry for 2 minutes.
- Add remaining masala paste, water. Check for salt, cover and cook till tender for 10 -12 minutes.
- Serve with rice, roti or biryani.
Notes
- Eggplant has to be tender, small or medium sized and purple colored.
- Add generous amount of oil for creamy texture and to reduce spice level.
- You can add red chili powder in gravy and reduce dry red chili’s in the paste.
- For variations you can add sesame seeds, onions, tomatoes to the masala paste.
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