STUFFED BRINJAL CURRY | GUTTI VANKAYA
STUFFED BRINJAL CURRY/GUTTI VANKAYA is a spicy, tangy, and nutty-tasting curry made using tender and small brinjals/eggplant.
This dish is the delicacy of Andhra Pradesh and is also very popular in many parts of South India. In Andhra, we call the stuffed brinjal curry has “GUTTI VANKAYA” which goes great with biriyani, rice, or just as a side dish. In Karnataka, we call it has “YENNE BADANEKAYI/ENNEGAYI” which is usually paired with Jolada roti (jawar roti).
The small and tender brinjals without seeds give a heavenly taste to the dish. The coconut, peanuts, and sesame seeds are the prime ingredients in this dish that gives brinjals their unique taste and amazing flavor to it.
I made this curry in large quantity using 16 brinjals. Onions, peanuts, coconut, and sesame seeds are course blended and the mixture is then stuffed in brinjals, shallow fried, and then slow-cooked. The same filling is used as a base for the dish.
I tried eliminating the use of onion and garlic in this dish, and the taste was unique and amazing that way too. People who are allergic to peanuts or don’t like peanuts can totally exclude them, it tastes like brinjal masala.
Try other curry dishes featured in this blog Baby potato curry, Rajma, Kadai Mushroom, Paneer Butter masala
We have to be very liberal with the amount of oil while making, as the oil reduces the spice level and also helps in making it creamier and tastier. Adding jaggery adds a slight sweetness to the dish and balances the flavor by reducing the spiciness of the curry.
This recipe can be done by replacing brinjal with other vegetables like ridge gourd, bitter gourd, and snake gourd by stuffing the masala into the cut vegetables.
Serve this delicious yet mouthwatering curry delight with chapati, roti, naan, or plain rice.
How to make Stuffed Brinjal Curry/Gutti Vankaya
- Cut 8-10 brinjals in X/+ shape. Soak them in water along with 1tbsp of salt, to avoid discoloration
2. In a pan, dry roast 1/2 cup peanuts until they become crisp.
3. Add 3tbsp coriander seeds, 2 tsp sesame seeds, 1tbsp cumin seeds, and dry roast them until aromatic
4. To that add 6-7 cashews, 1-inch ginger, 4-5 garlic pods, 1 diced onion, and slightly roast them for 40 seconds
5. Add 1tbsp dry coconut and fry it for a minute.
6. Cool all the ingredients and add 1tsp red chili powder, salt as per taste, 1tsp garam masala, and 1/4th tsp turmeric. Blend them all to a coarse paste with 1/4th cup water and keep it aside.
7. Remove the excess water from brinjals and stuff the course blended masala paste into the brinjals. Store the excess masala paste aside.
8. Take a wide pan, on a medium flame add 2tbsps oil and 1/4th tsp mustard seeds, allow it to splutter. Add a few curry leaves
9. Add one finely chopped onion and caramelize them until they turn translucent.
10. Now add masala stuffed brinjals and roast them until they turn slightly golden brown on all sides.
11. Add in the remaining masala, 1/4th cup tomato puree, 1/2 cup tamarind paste, and water. Cook for 10 mins until the brinjals turn mushy and cook completely.
12. Adjust the salt and red chili powder according to one’s palate
13. When the oil starts oozing out from the curry, add a few chopped coriander leaves and off the flame.
14. Serve it hot with rice or roti or chapati.
STUFFED BRINJAL CURRY
- 8 Brinjal Tender and small
For dry roast
- ½ cup Peanuts
- 1 tbsp Coriander seeds
- 2 tsp Sessame seeds
- 1 tbsp Cumin seeds
- 6/7 Cashews
- 1 inch Ginger
- 5 Garlic pods
- 1 Onion (small) diced
- 2 tbsp Dry coconut
- 1 tsp Red chilli powder
- 1 tsp Garam masala
- ¼ tsp Turmeric
- 2 tbsp Oil
- ¼ tsp Mustard seeds
- few Curry leaves
- 1 Onions Finely chopped
- ¼ cup Tomatoes Pureed
- ½ cup Tamarind paste
- as per taste Salt
- 3 strands Coriander leaves Finely chopped
- Cut the brinjals in X/+ shape. Soak them in water along with 1tbsp of salt, to avoid discoloration.
- In a pan, dry roast the peanuts until they become crisp.
- Add coriander seeds, sesame seeds, cumin seeds, and dry roast them until aromatic.
- To that add cashews, ginger, garlic, onion and slightly roast them for 40 seconds.
- Add dry coconut and fry it for a minute.
- Cool all the ingredients and add red chili powder, salt, garam masala, and turmeric. Blend them all to a coarse paste with 1/4th cup water and keep it aside.
- Remove the excess water from brinjals and stuff the course blended masala paste into the brinjals. Store the excess masala paste aside.
- Take a wide pan, on a medium flame add oil and mustard seeds, allow it to splutter. Add curry leaves.
- Add finely chopped onions and caramelize them until they turn translucent.
- Now add masala stuffed brinjals and roast them until they turn slight golden brown on all sides.
- Add in the remaining masala, tomato puree, tamarind paste, and water. Cook for 10 mins until the brinjals turn mushy and cook completely.
- Adjust the salt and red chili powder according to one’s palate
- When the oil starts oozing out from the curry, add chopped coriander leaves and off the flame.
- Serve it hot with rice or roti or chapati.
- Use small and tender brinjals/ eggplant without seeds for getting the heavenly taste.
- Stuffed brinjal curry tastes best with peanuts and onions, can exclude them accordingly.
- Shallow frying of brinjals is mandatory as they absorb all the masala within it and also enhance the taste of the brinjal curry.