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.
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.
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.
You may like to check this collection of Brinjal recipes
Delicious Stuffed brinjal fry recipe below
Stuffed brinjal fry
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
How to make the recipe
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.
NUTRITION (estimation only)
If you are a beginner or new to Indian cooking, I highly suggest you to check the supporting step by step photos for best results. Step by step photos with description available below after the recipe card.
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.
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.
Keep them covered until you serve. Serve with rice, ghee, sambar or simple rasam.
Ravi Kumar Tummala says
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.
swasthi says
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!
Ravi Kumar Tummala says
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.
swasthi says
Hi Ravi garu,
You are most welcome. Glad it turned out good. Thank you so much!
Latha says
Enjoyed the dish. Thanks for the recipe.
swasthi says
welcome Latha
Natalie says
Hi
The recipe seems super delicious. Is there a vedio to the recipe? If yes, please do share the link … Thanks
swasthi says
Hi Natalie,
No I don’t have a video for this. Thank you.
Sadhana says
I tried to make this recipe but it became gravy only it didn’t came dry.
What to do to get it dry?
swasthi says
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.
Shruti says
Tried this, came out really well. Thank you for the wonderful recipe
swasthi says
Welcome Shruti
Sneha Pandirkar says
Wonderful recepie, I like stuffed brinjal. While preparing it looked so tempting, couldn’t resist myself.
Thanks
swasthi says
Welcome Sneha
Thanks for trying
sagar says
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.
swasthi says
Welcome Sagar garu
Glad to know it turned out good. Thanks for sharing the outcome
Madhavi says
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 🙂
swasthi says
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.
Maria Nasir says
The masala filling is to die for! Super delicious 🙂
swasthi says
Glad to read your comment Maria. Thanks a lot. Have a wonderful weekend.