Gutti Vankaya Recipe - Andhra Style Stuffed Brinjal
This Gutti Vankaya Recipe is an Andhra and Telangana speciality of making stuffed eggplant. Eggplant or brinjals are cooked with a spicy peanut based stuffing and gravy base. This is one of my mother’s signature dishes which we keep asking for more. We make this often when we have guests at home since they carry our cooking tales back to their home. This Gutti Vankaya recipe can be served as a side dish with Biriyani or goes well with Akki Rotti or Phulkas.
Here are few more creational possibilities with brinjal
The contest is in association with Preethi Kitchen Appliances.
- 8-10 Eggplant (Brinjal)
- 1 Tamarind Paste , big lemon size
- 1 cup Onions , sliced thin+ 1/2 cup, chopped finely Ingredients to Roast & Grind
- 4-5 Fresh Red Chilli , dry, roast and ground
- 4 tablespoons Raw Peanuts
- 2 tablespoons Sesame seeds (Til seeds)
- 3 tablespoons Fresh coconut , or dessicated coconut
- 1 1/2 tablespoons Coriander seeds
- 1 teaspoon Cumin seeds
- 2 Green cardamom
- 6 Garlic
- 1 tablespoon Chana dal (Bengal Gram Dal) Ingredients for Tadka
- Cooking oil , as required
- 2 Bay leaf (tej patta)
- 1 teaspoon Cumin seeds
- 1 sprig Curry leaves
Directions for Gutti Vankaya Recipe - Andhra Style Stuffed Brinjal
To prepare Gutti Vankaya Recipe (Andhra Style Stuffed Brinjal), get small brinjals since the smaller ones will be easy to have with phulkas or Rotis. Slit them twice diagonally 3/4 th long such that you do not disturb their stalk/ crown. You should have perfectly slit brinjals ready for filling from all 4 sides when you do this.
On a medium flame in a deep pan, bring tamarind extract and salt in sufficient water to boil. Switch off flame and drop the brinjals in and close the lid. Let it sit for 10 minutes.
Meanwhile, on a pan with little oil, shallow fry onions till soft. Wet grind with a little tamarind-salt water that is used to half boil the brinjals and keep aside.
Take a kadai to dry roast all the ingredients mentioned under roast and grind over medium flame. Take off the kadai when aromatic and let it cool a bit. Use a mixer grinder to make semi fine powder. Mix haldi/ turmeric and salt as required to this powder.
Mix this powder with wet grinded sauteed onions. Add a small amount of tamarind- salt water to make very thick gravy and fill inside the brinjals. Keep aside.
Prepare tadka with oil. Add in jeera, bay leaves, curry leaves. When they splutter, add stuffed brinjals and fry for 2-3 minutes.
Mix remaining gravy and more of water/ mix of tamarind and salt water and add to kadai. Bring it to boil over low flame. Sauté carefully such that the gravy doesn’t come out of the brinjals. Switch off the flame when gravy thickens and brinjals appear cooked.