Stuffed Brinjal Fry is a delicious stir fried dish of stuffed eggplants. Also known as Gutti Vankaya Fry, these spicy, slightly tangy and nutty tasting brinjals are a popular dish from Andhra Cuisine. They go great with plain rice and ghee, with a side of Rasam or Sambar or just with Curd Rice. Roasted peanuts, sesame seeds, coconut and stir fried onions are ground and stuffed in the young eggplants and cooked on a low flame until tender.
These stir fried and slow cooked eggplants taste not only delicious but also melt in your mouth. Baby eggplants or tender eggplants that are farm fresh are the key to this dish. Else you will end up with undercooked, seedy and hard brinjals that won’t be edible.
When I made this to show you all the recipe, I used 8 medium sized brinjals weighing about 400 grams. I am sharing these details so you know how small these brinjals were.
The recipe also makes the stuffing just enough for 8 eggplants. Any excess left over stuffing can be just added to the pan towards the end and sautéed for 2 to 3 mins.
If you are using more eggplants, simply increase the quantities of the stuffing ingredients.
How to Make Stuffed Brinjal Fry
1. Dry roast ¼ cup peanuts on a low to medium flame until they begin to smell good.
2. Add ½ tsp cumin, 2 tbsp sesame seeds and ¼ cup chopped coconut and saute lightly without burning until the sesame seeds smell good. Transfer this to a plate to cool.
3. Add 1 ½ tsp oil to the hot pan. Fry ¾ cup sliced onion to golden.
4. Add 1 ½ tsp ginger garlic paste and fry until the raw smell goes off. You can also use 1 inch ginger and 2 to 3 garlic cloves. Saute them lightly without burning.
5. Switch off the stove. To the hot pan, add 1 to 1 ½ tsp red chili powder, 1 tsp coriander powder and salt as needed. You can also add half tsp garam masala or skip coriander powder and use only ¾ tsp garam masala if you like it.
6. Cool all the ingredients and add them to a blender. You can also add tamarind paste and very little jaggery. I prefer to use fresh lemon juice at the next step.
7. Blend it to a slightly coarse paste. If you have not used tamarind, add lemon juice and mix well. Taste this mixture and adjust the spice and salt levels.
8. Wash brinjals thoroughly. Keeping the stem intact, slit each of them partially. Keep them in water until used. Stuff each brinjal with the ground paste. Heat a pan with 1 tbsp oil, add curry leaves, hing and then the stuffed brinjals. Toss to coat them well with oil.
9. Cover and cook on a low flame. Flip or toss them to the sides that remain uncooked. If needed, you can sprinkle 1 to 2 tbsp water, if your brinjals are not tender.
10. When completely cooked, they will wilt off and the skin looks loose. Add coriander leaves.
Ingredients (US cup = 240ml )
- 400 grams brinjals or 8 to 10, / vankaya
- 2 onions medium sized , ( ¾ cup sliced)
- ¼ cup coconut
- ¼ cup peanuts
- 2 tbsp sesame seeds
- ½ tsp cumin / jeera
- 1 ½ tbsp oil
- 1 ½ tsp ginger garlic paste (or ginger & garlic chopped)
- 1 sprig curry leaves
- 1 to 1 ½ tsp red chilli powder
- 1 tsp coriander powder or ¾ tsp garam masala
- salt as needed
- lemon juice or tamarind pulp as needed
- coriander leaves few
- Dry roast peanuts until nicely done. Saute sesame, cumin and coconut in the same pan. cool them.
- Saute onions until golden in 1 tsp oil. Saute also ginger garlic until the raw smell goes off.
- Add chili powder, coriander or garam masala powder and salt. Cool all these and blend to a coarse paste. Add lemon juice or tamarind as desired and mix well. Taste it and adjust the salt and chili.
- Wash and slit brinjals by keeping them intact towards the stem.
- Stuff this mixture and set them aside.
Making gutti vankaya fry
- Heat a pan with 1 tbsp oil and add these brinjals along with curry leaves. Toss them well to coat with oil. Cover and cook until done. Occasionally toss them or flip them to cook evenly.
- When the eggplants are cooked completely, the skin wilts off. Sprinkle coriander leaves.
- Serve stuffed brinjal fry hot with rice and ghee.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
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I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me
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