Gutti Vankaya Recipe – Andhra Style Stuffed Brinjal
Gutti Vankaya, an iconic dish from Andhra Pradesh, is a flavorful and aromatic stuffed brinjal curry that perfectly pairs with rice, chapatis, or even biryanis. Known for its spicy, tangy, and nutty flavor, this dish is a beautiful combination of roasted peanuts, sesame seeds, coconut, and aromatic spices that fill tender brinjals, cooked in a rich, tamarind-infused gravy. Traditionally served as a side dish in Andhra and Telangana, this recipe brings the essence of South Indian cuisine straight to your table.
Ingredients
For Stuffed Brinjal:
| Ingredient | Quantity |
|---|---|
| Brinjal (Baingan / Eggplant) | 8-10 small-sized |
| Tamarind Paste | 1 big lemon-sized ball |
| Onions (thinly sliced) | 1 cup |
| Onions (finely chopped) | ½ cup |
| Fresh Red Chilli | 4-5, dry roasted |
| Raw Peanuts (Moongphali) | 4 tablespoons |
| Sesame Seeds (Til) | 2 tablespoons |
| Fresh Coconut (or desiccated) | 3 tablespoons |
| Coriander Seeds (Dhania) | 1 ½ tablespoons |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Cardamom Pods (Elaichi) | 2 |
| Garlic | 6 cloves |
| Chana Dal (Bengal Gram) | 1 tablespoon |
For Tadka:
| Ingredient | Quantity |
|---|---|
| Oil | As required |
| Bay Leaves (Tej Patta) | 2 |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Curry Leaves | 1 sprig |
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Serves: 4-6
Instructions
Step 1: Preparing the Brinjals
- Begin by selecting small, tender brinjals (eggplants), which are ideal for stuffing. Carefully slit each brinjal twice diagonally (three-quarters of the way down), ensuring the stalk remains intact, so the brinjal can hold the stuffing.
- In a deep pan, add enough water to immerse the brinjals. Bring it to a boil, and then add tamarind paste and salt to the water. Once it starts boiling, turn off the flame.
- Gently drop the brinjals into the water, close the lid, and let them sit for about 10 minutes. This step softens the brinjals and helps them absorb the tamarind water’s flavor.
Step 2: Preparing the Onion Base
- While the brinjals are soaking, heat a little oil in a separate pan and sauté the sliced onions until they turn soft and translucent.
- Once soft, grind the onions with a small amount of the tamarind-salt water that was used to partially boil the brinjals. This will form the base for the stuffing.
Step 3: Roasting and Grinding the Spices
- In a dry pan, roast the following ingredients on medium heat: dried red chillies, raw peanuts, sesame seeds, fresh coconut (or desiccated coconut), coriander seeds, cumin seeds, cardamom pods, garlic, and chana dal. Roast until they become aromatic but be careful not to burn them.
- Remove from the heat and let the roasted spices cool for a few minutes.
- Once cooled, grind the roasted ingredients into a semi-fine powder using a mixer or stone grinder. Add turmeric powder and salt as required to this ground spice mix.
Step 4: Stuffing the Brinjals
- Mix the ground spice powder with the wet-grinded onions to create a thick paste.
- Add a little tamarind-salt water to the mixture to form a thick gravy.
- Carefully stuff this prepared mixture into the slits of each brinjal, making sure they are filled well but not overstuffed. Set aside the stuffed brinjals.
Step 5: Preparing the Tadka
- In a separate pan, heat oil for the tempering (tadka). Add bay leaves, cumin seeds, and curry leaves. Let them splutter and release their aromas.
Step 6: Cooking the Stuffed Brinjals
- Gently add the stuffed brinjals to the pan with the tempering and sauté them for 2-3 minutes, turning occasionally, so they get a light fry and are coated with the aromatic oil.
- Once the brinjals are lightly sautéed, add the remaining onion-spice gravy and more water (or the tamarind-salt water mixture) to the pan.
- Bring everything to a simmer and cook on low flame for about 15-20 minutes. Keep stirring occasionally, ensuring the brinjals don’t split and the gravy doesn’t overflow.
- Continue cooking until the brinjals are tender, the gravy thickens, and the flavors have melded together. Adjust the consistency of the gravy with more water if needed.
Step 7: Final Touches
- Once the brinjals are fully cooked and the gravy has thickened to your desired consistency, turn off the flame.
- Taste the gravy and adjust seasoning, adding salt or tamarind if needed.
Serving Suggestions
Serve this hearty and flavorful Gutti Vankaya with steamed rice, chapatis, or phulkas. It’s an excellent accompaniment to biryanis, jeera rice, or even simple curd rice. For a complete Andhra-style meal, pair it with some hot rasam and crispy papad.
Nutritional Information (per serving)
| Nutrient | Value |
|---|---|
| Calories | ~180 kcal |
| Protein | ~5g |
| Carbohydrates | ~18g |
| Fat | ~10g |
| Fiber | ~4g |
| Sodium | ~350mg |
| Calcium | ~40mg |
| Iron | ~2mg |
This Gutti Vankaya recipe brings out the essence of Andhra cuisine with its delicious, spiced filling and tangy tamarind gravy. The combination of roasted spices, peanuts, and coconut not only infuses the brinjals with deep flavors but also creates a dish that is rich, hearty, and satisfying. Whether for a family lunch or a special occasion, this Andhra-style stuffed brinjal is sure to be a hit on your table!
