Gutti Vankaya fry or Stuffed Brinjal Fry is a traditional andra style eggplant dish. It has a special spice blend stuffed into the brinjals.
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Stuffed Brinjal Fry / Gutti Vankaya fry is an awesome recipe from Andhra and Telangana regions. The dish has a rich blend of Masala and the masala stuffed in brinjal takes the fry to another Level. It can go well with steamed Rice or with Roti also. Do try and enjoy your meal.
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Gutti Vankaya
Gutti Vankaya is a very popular dish from Andhra cuisine. In Telugu, Gutti means 'stuffed' and vankaya means ''Eggplant or Brinjal. Gutti vankaya simply translates to Stuffed Brinjal. Usually, with these stuffed brinjals both fry ( dry version) and curry ( gravy) are prepared. The specialty of the dish is the traditional hand pounded fresh masala. The masala is stuffed inside brinjal and then cooked to perfection.
If you ever visit Andra or Telegana Gutti Vankaya is kura is a dish that is not to be missed.
Ingredients
Eggplant - Use mini or small eggplants or brinjal. These are perfect for stuffing and they get cooked easily.
Peanuts - One of the main ingredients for the stuffing. Use roasted peanuts. Or you may start by roasting the peanuts.
Coconut - You can use either fresh or dried coconut.
Cumin and Sesame seeds - use white or black sesame seeds. They are toasted and they give a nutty flavor.
Curry leaves - Gives a nice aroma.
Roasted gram dal - Adds a perfect balance and blends the stuffing.
Tamarind - Added for the extra tang.
Spice powders - We use chili powder and coriander powder. You may also use whole chili and coriander dry roast and then blend along with the other ingredients.
How to cut brinjal for Gutti Vankaya Kura dry
For this recipe especially you can either use the brinjal with its green part or without. Traditionally the green part is kept as such and cooked.
Cut the brinjal in an x shape from the bottom keeping the stalk of the eggplants intact. This is for keeping the prepared stuffing inside the brinjal without falling apart.
How to make stuffed brinjal curry dry
In a Skillet /Pan dry roast the Peanut. Once, it’s roasted add in grated Coconut. Roast in a medium flame until it's slightly golden.
Next add in Cumin Seeds, Sesame Seeds, Curry Leaves, Roasted Channa Dal, and Tamarind. Roast until aromatic. Switch off the flame and let everything cool down.
In a blender add in the roasted ingredients and then add in Chilli powder, Coriander Powder. Add water only if required at max ¼ cup. don't add more water.
Blend everything to a semi coarse paste.
Wash the brinjals. Chop off the head part of the brinjal, this is optional. Invert the brinjal and then cut in such a way the top part of the brinjal is still intact as shown in the image. Stuff the brinjal with the ground masala for all the brinjals.
In a Skillet add in oil and shallow fry the brinjal. Do not invert or overmix it quite often as the stuffing may come out. Shallow fry it till the brinjal is completely cooked.
Carry out the entire process in low flame as the brinjal might get burnt in high flame. Andhra-style stuffed brinjal is ready to be served.
Serve hot with steamed Rice or Roti. Gutti Vankaya dry is a perfect lunch side dish for my weekends. We love it with rice.
Tips
- Traditionally small brinjals are used for this recipe. They tend to cook easily and are perfect for the stuffing.
- Always pick equal-sized brinjal. This helps in cooking them uniformly.
- Saute the brinjals gently without breaking them and cook. You can also cover and cook them.
- We can also make the stuffing well in advance before 4 or 5 days and use them.
- Mix the leftover stuffing with rice and ghee. It makes a yummy variety of rice.
- Brinjal chops recipe is another famous dry version of eggplant. kathirikai chops goes well with curd rice.
Serving Suggestions
Serve the stuffed eggplants with plain rice or roti.
Storing Suggestions
The masala stays good and fresh in the fridge for 5 days. you can prepare them in advance during the meal prep and cook them during the weekday. It saves a lot of time.
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📖 Recipe
Stuffed Brinjal Fry
Ingredients
- 8 Brinjal
- ½ cup Peanuts
- ½ cup Freshly grated coconut
- 1 tsp Cumin/Jeera seeds
- 1 tsp Sesame Seeds
- Tamarind Small piece
- 2 tbsp Roasted gram dal
- 1 tsp Red Chilli powder
- 1 tsp Coriander powder
- 2 tbsp Water
- Salt to taste
- 1 tbsp Oil
- 2 sprig Curry Leaves
Instructions
- In a Skillet /Pan dry roast the Peanut. Once, it’s roasted add in grated Coconut. Roast in a medium flame until it's slightly golden.
- Next add in Cumin Seeds, Sesame Seeds, Curry Leaves, Roasted Channa Dal, and Tamarind. Roast until aromatic. Switch off the flame and let everything cool down.
- In a blender add in the roasted ingredients and then add in Chilli powder, Coriander Powder. Add water only if required at max ¼ cup. don't add more water.
- Blend everything to a semi coarse paste.
- Wash the brinjals. Chop off the head part of the brinjal, this is optional. Invert the brinjal and then cut in such a way the top part of the brinjal is still intact as shown in the image. Stuff the brinjal with the ground masala for all the brinjals.
- In a Skillet add in oil and shallow fry the brinjal. Do not invert or overmix it quite often as the stuffing may come out. Shallow fry it till the brinjal is completely cooked.
- Carry out the entire process in low flame as the brinjal might get burnt in high flame. Andhra-style stuffed brinjal is ready to be served. Serve hot with steamed Rice or Roti.
Nutrition
Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used
Note: This post is originally from 2016. I have updated with a new Recipe card, Pictures and video now.
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