Gutti Vankaya Recipe (Stuffed Brinjal Recipe)
Cuisine: Andhra
Course: Lunch
Diet: Vegetarian
Servings: 4
Total Time: 55 minutes
Prep Time: 15 minutes
Cook Time: 40 minutes
Ingredients:
| Ingredient | Quantity |
|---|---|
| Brinjals (Eggplant) | 8-10 pieces |
| Tamarind paste (lemon-sized) | 1 |
| Onion (finely chopped) | 1 cup (thinly sliced) + 1/2 cup (finely chopped) |
| Red chillies | 4-5 pieces |
| Peanuts | 4 tbsp |
| Sesame seeds (white) | 2 tbsp |
| Grated coconut | 3 tbsp |
| Coriander seeds | 1 ½ tbsp |
| Cumin seeds | 1 tsp |
| Cardamom | 2 whole pods |
| Garlic cloves | 6 pieces |
| Chickpea lentils (Chana dal) | 1 tbsp |
| Oil | As needed |
| Bay leaves | 2 leaves |
| Curry leaves | 1 sprig |
| Salt | As per taste |
| Turmeric powder | 1 tsp |
Instructions:
-
Prepare the Brinjals (Eggplants):
Begin by making two vertical slits on each brinjal, cutting them halfway through, ensuring the bottom part remains intact to hold the stuffing.
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-
Cook the Brinjals:
In a saucepan, combine tamarind paste, salt, and water (as per required consistency). Bring the mixture to a boil. Once it starts boiling, gently add the prepared brinjals, cover the pan, and turn off the heat. Let them rest for about 10 minutes to soften. -
Prepare the Onion Paste:
In a pan, heat some oil and sauté the sliced onions until they turn soft. Once done, transfer them to a mixer jar. Add a little tamarind water and salt, then grind into a smooth paste. Set aside for later use. -
Make the Spice Powder:
In a separate pan, dry roast the red chillies, peanuts, sesame seeds, grated coconut, coriander seeds, cumin seeds, cardamom, garlic, and chickpea lentils for 2-3 minutes, or until they release a nice aroma. Remove the pan from heat and allow the mixture to cool. Once cooled, grind everything together into a fine powder. Add salt and turmeric powder to the spice mix and stir well. -
Stuff the Brinjals:
Take the prepared spice mixture and add it to the onion paste. If the paste is too thick, add a little more tamarind water to adjust the consistency. Stuff each slit brinjal carefully with the prepared paste. -
Cook the Stuffed Brinjals:
In a frying pan, heat some oil. Add cumin seeds, bay leaves, and curry leaves. Sauté for a minute until the spices release their fragrance. Add the stuffed brinjals to the pan and cook for 2-3 minutes. -
Final Cooking:
Once the brinjals are browned slightly, add the remaining spice powder and tamarind water. Let the brinjals cook in the mixture until they become tender and well-coated with the spices, about 10-15 minutes. Stir occasionally to prevent sticking. When the brinjals are fully cooked, remove from heat. -
Serve:
Serve the delicious Gutti Vankaya hot with a side of keerai sambar (spinach lentil curry), rice, and crispy papad for a hearty Andhra-style lunch.
Tips:
- Adjust the level of tamarind and salt to suit your taste preferences.
- Ensure the brinjals remain intact while making the slits and while stuffing.
- You can substitute peanuts with cashews or almonds if preferred.
Enjoy your authentic Andhra-style Gutti Vankaya!
