Gutti Vankaya
An authentic vegetarian recipe from Andhra Pradesh, India
Cook Time
40 mins
Servings
4 servings
Difficulty
MediumCategory
VegetarianIngredients
For 4 servings
500g Small brinjals (eggplant)
60g Peanuts (roasted)
30g Sesame seeds (white)
30g Desiccated coconut
200g Onions
150g Tomatoes
6piece Garlic cloves
15g Fresh ginger
3piece Green chillies
4piece Dried red chillies
3g Turmeric powder
8g Red chilli powder
8g Coriander powder
5g Cumin seeds
4g Mustard seeds
15piece Curry leaves
20ml Tamarind pulp
50ml Oil
8g Salt
19 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Dry roast the peanuts, sesame seeds, and desiccated coconut separately in a pan until golden and fragrant. Cool and grind together into a coarse powder. Set aside.
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Wash the small brinjals and make two deep cross-cuts from the base, keeping the stem intact so the brinjal stays whole. Soak in salted water to prevent browning.
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Finely chop one onion and blend the other with tomatoes, garlic, ginger, and dried red chillies into a smooth paste.
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Mix the peanut-sesame-coconut powder with red chilli powder, coriander powder, turmeric, salt, and a little oil to make a thick stuffing paste.
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Carefully stuff each brinjal with the spice paste, pressing it into the cuts. Reserve any leftover stuffing.
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Heat oil in a wide, heavy pan over medium heat. Add mustard seeds and cumin seeds; let them splutter. Add curry leaves and chopped onion, fry until golden.
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Add the onion-tomato paste and cook for 8–10 minutes until oil separates and the masala is fragrant.
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Gently place the stuffed brinjals in the pan. Add tamarind pulp and any leftover stuffing. Add 100 ml water.
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Cover and cook on low heat for 15–20 minutes, turning the brinjals gently every 5 minutes, until they are tender and cooked through.
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Uncover and cook for 3–4 more minutes to thicken the gravy. Serve hot with steamed rice or roti.
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Chef's Tips
Choose small, firm brinjals of uniform size so they cook evenly.
The peanut-sesame stuffing is the heart of this dish — roast the ingredients well for maximum flavor.
Cook on low heat after adding the brinjals to prevent them from breaking apart.
Gutti vankaya tastes best with a generous drizzle of ghee over steamed rice.
About This Dish
Gutti Vankaya is a traditional vegetarian dish from Andhra Pradesh, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Choose small, firm brinjals of uniform size so they cook evenly. - The peanut-sesame stuffing is the heart of this dish — roast the ingredients well for maximum flavor. - Cook on low heat after adding the brinjals to prevent them from breaking apart. - Gutti vankaya tastes best with a generous drizzle of ghee over steamed rice.
Category
Vegetarian
Cook Time
40 mins
Servings
4 servings
Difficulty
Medium