Andra style Stuffed Brinjals (Gutti vankaya)

Gutti vankaya is a delicious South Indian recipe consisting of eggplants, stuffed with a flavorful paste. If you would like to try an ethnic dish, packed with flavor, try Gutti Vankaya for dinner tonight !

The cuisines of Andhra are the spiciest in all of India. Generous use of Chili and Tamarind make the dishes tangy and hot. The majority of a diverse variety of dishes are vegetable- or lentil-based.

Stuffed Brinjals

6 small Brinjals – slit into 4 (now wholly) and placed in bowl of salted water

Roast and grind to fine powder

4 tbsp peanuts

2 tbsp coconut desiccated or fresh coconut

2 tbsp sesame seeds

1 tbsp coriander seeds

½ tsp cumin seeds (jeera)

1 small cinnamon stick

2 cloves, 2 cardamom

4-6 red chillies or

1 tbsp red chilly powder (don’t roast this)

1 tbsp tamrind paste (don’t roast)

Salt

For Gravy

2 medium sized onions – finely sliced

1 tsp Ginger Garlic paste

2 green chillies slit

1 tsp tamrind paste

1 tsp turmeric powder

1 tsp jeera

1 tsp mustard

1 sprig curry leaves

Coriander leaves chopped fine for garnish

Salt as required

2 tbsp oil

Method

Cut the brinjals (now fully) make four slits and soak in salted water. Wash brinjals nicely.

Roast ingredients under “roast and grind” – till you get a nice aroma. Cool and grind to fine powder. If adding chilly powder do not roast this, just add whilst grinding.   Add salt and tamarind paste or lemon to the mixture. 

Remove the brinjals from water and stuff with this stuffing.

Heat oil, add curry leaves, jeera and mustard, add onions and fry till brown, add green chillies, ginger-garlic paste and fry.  Once the rawness disappears, add the tomatoes, salt and cover and cook till tomatoes are mushy. Add turmeric and fry for 2-3 minutes.

Add the stuffed brinjals and let is fry 2-3 minutes (don’t burn it).  Pour 1 cup water or just enough to make a gravy.  Cover and cook on medium heat.

Once they are fully cooked and tender add coriander leaves, adjust salt.

Serve hot with chapatti.