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Stuffed brinjal fry | Gutti vankaya fry | Andhra style brinjal fry

By swasthi , on May 21, 2019, 27 Comments, Jump to Recipe

Stuffed brinjal recipe from andhra cuisine known as gutti vankaya. These hot, slightly tangy and nutty tasting brinjals go great with plain rice and ghee. This is similar to the stuffed brinjal gravy but made in a slightly different way. Roasted peanuts, sesame seeds, coconut and onions are ground and stuffed in the brinjals and cooked on a low flame. Peanuts and sesame seeds lend that unique flavor and taste to the brinjal.

stuffed brinjal gutti vankaya

To make this andhra style gutti vankaya, tender or young brinjals that do not have seeds are best suitable. I made this with 8 medium sized brinjals weighing about 400 grams, the stuffing was just enough for these, there was nothing left. Any excess left over stuffing can be just added to the pan towards the end and sauteed for 2 to 3 mins.

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If you do not like to use peanuts to make this stuffed brinjal fry, then you can also use the spice masala from gutti vanakaya gasagasala kura recipe.

How to make stuffed brinjal fry recipe

1. Dry roast ¼ cup peanuts on a low to medium flame until they begin to smell good.

frying peanuts for stuffed brinjal fry

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.

sesame seeds coconut frying

3. Add 1 ½ tsp oil to the hot pan. Fry ¾ cup sliced onion to golden.

frying onions for gutti vankaya fry

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.

ginger garlic for stuffed brinjal

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.

add red chili powder
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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.

Cool all the ingredients and add them to a blender

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.

Blend it to a slightly coarse paste

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.

Wash brinjals
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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.

cooking gutti vankaya fry on a low flame

10. When completely cooked, they will wilt off and the skin looks loose. Add coriander leaves.

coriander leaves for stuffed brinjal fry

Keep them covered until you serve. Serve with rice, ghee, sambar or simple rasam.

gutti vankaya fry stuffed brinjal fry

You may like to check this collection of Brinjal recipes

Delicious Stuffed brinjal fry recipe below

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Stuffed brinjal fry

Stuffed brinjal fry recipe made with peanuts, coconut, onions and basic spice powders.
Pin Recipe Print Recipe

For best results follow the step-by-step photos above the recipe card

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings4
AuthorSwasthi

Ingredients (1 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
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Instructions

Preparation

  • 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.
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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)

Nutrition Facts
Stuffed brinjal fry
Amount Per Serving
Calories 193 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Sodium 20mg1%
Potassium 429mg12%
Carbohydrates 14g5%
Fiber 6g25%
Sugar 6g7%
Protein 5g10%
Vitamin A 240IU5%
Vitamin C 17.2mg21%
Calcium 75mg8%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

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About swasthi

I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis 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.
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Comments

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  2. Mahathi Gerts says

    December 11, 2020

    5 stars
    Excited to try this recipe today! I showed it to my mom and she said that this is exactly what she made so I’m looking forward to tasking ‘Amma’s’ home cooking.

    One question – why do you leave the slitted eggplant in water? What is the reasoning behind it?

    Reply
    • swasthi says

      December 12, 2020

      Hi Mahathi
      Keeping them immersed in water prevents them from discoloring and turning bitter. Apart from that, they soak up some moisture and avoid burning while cooking. Hope you enjoy.

      Reply
  3. chapanpakwan says

    June 2, 2020

    great recipe

    Reply
  4. Sharon says

    May 23, 2020

    Hi
    When i look to make something new i always check out ur recipies coz im 100% sure theyll turn out best.
    Your recipies r excellent

    Reply
    • swasthi says

      May 26, 2020

      Thank you so much Sharon1
      🙂

      Reply
  5. Haritha says

    March 10, 2020

    5 stars
    Hi swasthis
    Tq for u
    I always follow ur receipies
    Really I love it bcoz u tells it in a simple matter wich are available at home it tastes really good
    In prevoius I use to buy all spices powders but now I follow ur receipies
    So that I am making it at home I am much tq full to u even my kids also happy with ur receipies

    Reply
    • swasthi says

      March 14, 2020

      Hi Haritha,
      You are welcome! Glad you like the recipes. Thank you for the comment. Hope your kids enjoy more recipes from here!
      🙂

      Reply
  6. Ravi Kumar Tummala says

    August 22, 2019

    5 stars
    I’ve always wanted to post some comments but I somehow couldn’t find the comments section.
    You know what? Well I’m a home maker father and I picked up cooking last year… since then, whenever I wanted to cook something, I’ll say this to my wife “Aagu Swathi akka ni adugutaa” (wait I’ll ask Swathi sister)… That dependent I am on your recipes and website.
    God gifted you with an amazing talent of cooking and you are spreading that blessings via this website. Never I failed in getting good comments after cooking anything that I did following your instructions.
    Lemme make this Gutti Vankai for the first time and let you know how it turned out.
    Thank you so much for your time and patience.
    God bless you.

    Reply
    • swasthi says

      August 22, 2019

      Hello Ravi garu,
      Thank you very much for the wishes! Very happy to know my recipes are so much useful. You are getting good compliments means you are a great cook. Being able to follow other’s cooking instructions & make good food is not something everyone can do. This means you are a smart learner. Hope you all enjoyed Gutti vankaya! Thanks much! My good wishes to all of you!

      Reply
      • Ravi Kumar Tummala says

        August 23, 2019

        5 stars
        Hello Swathi gaaru…
        I tried it today and it is super success 🙂
        Thank you so much for the recipe..
        You don’t know how happy I am for learning a new dish and executing it perfectly. Credit goes to you.

        Reply
        • swasthi says

          August 24, 2019

          Hi Ravi garu,
          You are most welcome. Glad it turned out good. Thank you so much!

          Reply
  7. Latha says

    August 8, 2019

    Enjoyed the dish. Thanks for the recipe.

    Reply
    • swasthi says

      August 8, 2019

      welcome Latha

      Reply
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  9. Natalie says

    July 2, 2019

    Hi
    The recipe seems super delicious. Is there a vedio to the recipe? If yes, please do share the link … Thanks

    Reply
    • swasthi says

      July 2, 2019

      Hi Natalie,
      No I don’t have a video for this. Thank you.

      Reply
  10. Sadhana says

    June 12, 2019

    I tried to make this recipe but it became gravy only it didn’t came dry.
    What to do to get it dry?

    Reply
    • swasthi says

      June 12, 2019

      Hi Sadhana,
      I hope you followed the recipe as it is & didn’t pour water. Mail me a picture of the curry.You can evaporate the gravy by cooking on a high flame to get the dry brinjals.

      Reply
  11. Shruti says

    January 3, 2019

    5 stars
    Tried this, came out really well. Thank you for the wonderful recipe

    Reply
    • swasthi says

      January 6, 2019

      Welcome Shruti

      Reply
  12. Sneha Pandirkar says

    October 28, 2018

    4 stars
    Wonderful recepie, I like stuffed brinjal. While preparing it looked so tempting, couldn’t resist myself.
    Thanks

    Reply
    • swasthi says

      October 28, 2018

      Welcome Sneha
      Thanks for trying

      Reply
  13. sagar says

    May 27, 2017

    5 stars
    Simply superb…
    Basically i am a brinjal fan… addition to that masala filling…. wow
    Each bite gives excellent masala taste…
    never taste like this before.

    Tons of Thank you madam.

    Reply
    • swasthi says

      May 28, 2017

      Welcome Sagar garu
      Glad to know it turned out good. Thanks for sharing the outcome

      Reply
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  15. Madhavi says

    April 20, 2016

    Hi swasthi! How ru? Its been a very long time since i pinged here. Hope all good at ur end. Tried this fry today and its soooo tasty. Thank u 🙂

    Reply
    • swasthi says

      April 24, 2016

      Welcome Madhavi
      So glad to read your comment. I am fine. Thanks for asking. I always would think of writing to you since it was a long time i heard from you. Hope all is well at your end. Glad to know brinjal fry turned out good.

      Reply
  16. Maria Nasir says

    February 13, 2016

    The masala filling is to die for! Super delicious 🙂

    Reply
    • swasthi says

      February 13, 2016

      Glad to read your comment Maria. Thanks a lot. Have a wonderful weekend.

      Reply

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