Gutti Vankaya | How to make Gutti Vankaya

By Srividhya Rachamadugu  |  21st May 2016  |  
4.2 from 4 reviews Rate It!
  • Gutti Vankaya, How to make Gutti Vankaya
  • Prep Time

    30

    mins
  • Cook Time

    45

    mins
  • Serves

    4

    People

195

4





About Gutti Vankaya

Gutti Vankaya is a popular stuffed eggplant curry from Andhra Pradesh. This dish can be made with so many variations. But, this lentils and masala stuffed version is my favorite. It goes well with hot rice and phulkas.

Gutti Vankaya is a delicious dish which is liked by people of all age groups. Gutti Vankaya by Srividhya Rachamadugu has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 4 people. You can find Gutti Vankaya at many restaurants and you can also prepare this at home. This authentic and mouthwatering Gutti Vankaya takes 30 minutes for the preparation and 45 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Gutti Vankaya is a good option for you. The flavour of Gutti Vankaya is tempting and you will enjoy each bite of this. Try this Gutti Vankaya on weekends and impress your family and friends. You can comment and rate the Gutti Vankaya recipe on the page below.

Gutti Vankaya

Ingredients to make Gutti Vankaya

  • Small Purple Brinjals - 8
  • Oil -4 tsp
  • Mustard- 1/2 tsp
  • Cumin- 1/2 tsp
  • Small onions -10 chopped
  • Tomato -1 small chopped
  • Hing - 1/4 tsp
  • Curry leaves - few
  • Coriander leaves - for garnish
  • Salt - to taste
  • Grated coconut - 2 tbsp
  • Tamarind water - 2 tbsp
  • Turmeric Powder - 1/4 Tsp
  • Jaggery - 1/2 tsp
  • "MASALA FOR THE PASTE"
  • Channa dhal - 3 tsp
  • Urad dhal - 3 tsp
  • Coriander Seeds - 2 tsp
  • Jeera - 1/2 tsp
  • Methi - 1/4 tsp
  • Red chilles - 8
  • Peanuts - 1 tbsp
  • White sesame seeds - 1 tsp
  • Curry leaves -10
  • Garlic - 4

How to make Gutti Vankaya

  1. Heat a tsp of oil in a pan, roast all the ingredients under "MASALA FOR THE PASTE" until golden brown. Turn off the stove and wait for it to cool.
  2. Then grind them along with grated coconut, tamarind, turmeric, jaggery, salt and water into a thick coarse paste.
  3. Wash and slit the brinjals into 4 quarters from the bottom, keeping the stem intact.
  4. Now gently stuff the masala paste in all the brinjals without breaking them. keep aside 2 tablespoons of masala for the gravy.
  5. Heat a pan and add the remaining oil. Splutter mustard and cumin seeds. Add the curry leaves, hing, small onions and chopped tomatoes. Saute until the onions and tomatoes are well cooked.
  6. Place the stuffed brinjals into the pan. cover and cook until its half done.
  7. Now add the remaining masala paste and 1/2 cup of water. Adjust salt.
  8. Cover and cook in low flame until the brinjals become soft.
  9. Garnish with coriander leaves.
  10. Serve it with hot steamed rice or chapatis.

My Tip:

Pick small and tender brinjals as it cooks faster. Add more or less water to the curry for the desired consistency. Add more peanuts and coconut for a thicker gravy.

Reviews for Gutti Vankaya (4)

sneha ram5 months ago

Reply

Rashmi Duaa year ago

Mouthwatering
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Bindiya Sharmaa year ago

very authentic and delicious too!
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Gouthami Yuvarajan2 years ago

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