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Gutti Vankaya
Sana Yousaf

Gutti Vankaya Recipe

A spicy, authentic Andhra-style stuffed brinjal curry featuring tender eggplants filled with a nutty, aromatic spice mix, perfect for pairing with rice or roti.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 10
Course: Main Course
Cuisine: South Indian
Ingredients Method Notes

Ingredients
  

  • 8 –10 small round eggplants (Indian purple or green variety)
  • 2 tbsp oil peanut or sesame oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 sprig curry leaves
  • 1 cup water adjust for consistency
For the Stuffing:
  • 1/4 cup peanuts dry roasted
  • 2 tbsp sesame seeds dry roasted
  • 1 tbsp coriander seeds dry roasted
  • 1 tsp cumin seeds dry roasted
  • 2 –3 dried red chilies adjust for spice
  • 1/4 cup grated coconut optional
  • 1 tsp tamarind paste
  • 1 tsp jaggery or sugar optional
  • 1 tsp salt or to taste
  • 1/2 tsp turmeric powder

Method
 

  1. Prepare Stuffing: Dry roast peanuts, sesame seeds, coriander seeds, cumin seeds, and red chilies for 3–4 minutes until fragrant. Cool and grind with coconut (if using), tamarind, jaggery, salt, and turmeric into a coarse paste, adding 1–2 tbsp water.
  2. Prepare Eggplants: Wash eggplants and make two crosswise slits from the bottom, keeping stems intact. Soak in salted water for 10 minutes, then drain and pat dry.
  3. Stuff Eggplants: Fill each eggplant with the spice paste, reserving any extra for later.
  4. Temper Spices: Heat oil in a wide pan over medium heat. Add mustard seeds, cumin seeds, and curry leaves; let splutter for 10 seconds.
  5. Cook Eggplants: Place stuffed eggplants slit-side up in the pan. Cook for 2–3 minutes, flip gently, then add 1 cup water. Cover and simmer for 15–20 minutes until tender.
  6. Finish: Cook uncovered for 5 minutes to reduce liquid if desired. Garnish with cilantro and serve hot.

Notes

  • Storage: Refrigerate in an airtight container for up to 3–4 days. Freeze for up to 2 months; thaw overnight before reheating.
  • Substitutions: Use roasted gram flour or poppy seeds instead of coconut, or sunflower seeds for a nut-free version.
  • Spice Control: Remove chili seeds or use fewer chilies for a milder flavor.
  • Serving Ideas: Pair with steamed rice, jeera rice, roti, or dal for a complete meal.

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