Gutti Vankaya Recipe – Andhra Style Stuffed Brinjal
Gutti Vankaya is a beloved dish from Andhra Pradesh, known for its aromatic and flavorful stuffed brinjals. The brinjals are delicately slit and stuffed with a mixture of spices, peanuts, sesame seeds, and coconut, creating a mouth-watering combination that pairs beautifully with rice, roti, or any Indian flatbread. If you’re craving a hearty and flavorful vegetarian dish, this recipe will take you through every step needed to create a traditional Andhra-style Gutti Vankaya in your kitchen.
Ingredients
| Ingredient | Quantity |
|---|---|
| Brinjal (Baingan / Eggplant) | 8-10 small |
| Tamarind Paste | Big lemon-sized ball |
| Onions (thinly sliced) | 1 cup + 1/2 cup |
| Fresh Red Chilies (dried) | 4-5 |
| Raw Peanuts (Moongphali) | 4 tbsp |
| Sesame Seeds (Til Seeds) | 2 tbsp |
| Fresh Coconut (or desiccated) | 3 tbsp |
| Coriander Seeds (Dhania) | 1 1/2 tbsp |
| Cumin Seeds (Jeera) | 1 tsp |
| Cardamom Pods/Seeds | 2 |
| Garlic Cloves | 6 |
| Chana Dal (Bengal Gram Dal) | 1 tbsp |
| Sunflower Oil | As required |
| Bay Leaves (Tej Patta) | 2 |
| Cumin Seeds (Jeera) | 1 tsp |
| Curry Leaves | 1 sprig |
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Servings: 4
Cuisine: Andhra
Course: Main Course
Diet: Vegetarian
Instructions
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Prepare the Brinjals:
Choose small, tender brinjals as they are easier to stuff and cook. Begin by slitting them twice diagonally, about 3/4th of the way down, ensuring you do not disturb the stalk or crown. The slits should create four sections, allowing you to stuff the brinjals from all sides. -
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Pre-cook the Brinjals:
In a deep pan, heat sufficient water and add tamarind paste and salt. Bring the water to a boil over medium heat. Once boiling, turn off the flame and gently drop the brinjals into the water. Close the lid and allow the brinjals to sit for about 10 minutes to soften slightly. -
Fry the Onions:
While the brinjals are resting, heat a little oil in a pan and sauté the sliced onions until they become soft and translucent. Once cooked, set them aside. Using a bit of the tamarind-salt water that was used to half-cook the brinjals, wet grind the onions into a smooth paste. -
Roast the Spices:
In a dry kadai (wok), roast the peanuts, sesame seeds, coriander seeds, cumin seeds, cardamom pods, garlic cloves, and chana dal over medium heat until the mixture becomes aromatic. Once roasted, remove from heat and let it cool. Once cooled, grind the mixture into a semi-fine powder using a mixer grinder. -
Prepare the Stuffing:
To the roasted and ground spice powder, add turmeric powder and salt to taste. Mix this powder with the wet-ground onion paste. If needed, add a little more tamarind-salt water to achieve a thick, paste-like consistency. Carefully stuff this mixture into the brinjals, filling each slit with the spicy paste. -
Make the Tadka (Tempering):
In a separate kadai, heat oil for tempering. Add cumin seeds, bay leaves, and curry leaves. Allow them to splutter and release their flavors. Once fragrant, gently add the stuffed brinjals to the pan. Sauté them for about 2-3 minutes, ensuring they get a nice coating of the oil and spices. -
Cook the Stuffed Brinjals:
Add the remaining stuffing paste to the kadai along with a little water or the remaining tamarind-salt water mixture. Stir to combine and bring the sauce to a gentle boil over low heat. Allow the brinjals to cook in the gravy, being careful not to let the stuffing come out. Simmer for about 10 minutes, or until the brinjals are fully cooked and tender. -
Finish and Serve:
Once the gravy thickens and the brinjals are cooked through, turn off the heat. Serve your Andhra-style Gutti Vankaya hot with rice, biryanis, chapatis, phulkas, or even akki rotti for a delicious and fulfilling meal.
Serving Suggestions
Gutti Vankaya is traditionally served with steamed rice or any Indian flatbread like roti, chapati, or phulka. You can pair it with a simple dal or yogurt on the side to balance the flavors. For a more elaborate meal, serve it alongside biryanis or other rice-based dishes for a satisfying and flavorful feast.
Tips & Variations:
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Tamarind: The amount of tamarind used in this recipe can be adjusted depending on how tangy you prefer the dish. Some people like it more tart, while others prefer a milder tanginess.
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Stuffing: If you’re looking for a variation in the stuffing, you can add grated fresh coconut or even roasted chana dal for a crunchier texture.
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Vegan Option: This recipe is already vegan-friendly. Just ensure to use plant-based oil for frying and tempering.
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Spice Level: The number of dried red chilies can be adjusted according to your preferred spice level. For a milder version, reduce the number of chilies, or replace them with green chilies for a different flavor profile.
Nutritional Information (Approximate per serving):
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Protein | 4 g |
| Carbohydrates | 16 g |
| Fiber | 5 g |
| Fat | 8 g |
| Sodium | 400 mg |
| Sugars | 5 g |
Why You’ll Love This Recipe:
Gutti Vankaya brings together a symphony of rich, earthy flavors that are both comforting and flavorful. The combination of roasted spices, tamarind tang, and peanuts in the stuffing makes this dish a true Andhra delight. The brinjals, infused with these spices, become tender and aromatic, making every bite a burst of flavors. Whether you enjoy it with rice, rotis, or as part of a larger meal, this dish is sure to satisfy and become a favorite in your cooking repertoire.
