Gutti Vankaya | How to make Gutti Vankaya

By Neeru Srikanth  |  15th Dec 2016  |  
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  • Gutti Vankaya, How to make Gutti Vankaya
Gutti Vankayaby Neeru Srikanth
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About Gutti Vankaya Recipe

Gutti Vankaya is a traditional recipe made in Andhra Pradesh. We find it in almost all weddings and festivals. In this recipe we initially deep fry brinjals for just 40 - 50 seconds and then shallow fry the brinjals with the stuffing.

The delicious and mouthwatering Gutti Vankaya is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Gutti Vankaya is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Gutti Vankaya. Neeru Srikanth shared Gutti Vankaya recipe which can serve 4 people. The step by step process with pictures will help you learn how to make the delicious Gutti Vankaya. Try this delicious Gutti Vankaya recipe at home and surprise your family and friends. You can connect with the Neeru Srikanth of Gutti Vankaya by commenting on the page. In case you have any questions around the ingredients or cooking process. The Gutti Vankaya can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Gutti Vankaya with other users

Gutti Vankaya

Ingredients to make Gutti Vankaya

  • Tender Eggplant/Brinjal - 12
  • Chili - 12
  • Urad dhal - 2 tbsp
  • chickpea/Bengal Gram- 2 tbsp
  • cumin Seeds - 1 tbsp
  • coriander seeds - 1 tblsp
  • turmeric powder - 1 pinch
  • fennel seeds - 1/3 tsp
  • fenugreek seeds - 1 tsp
  • tamarind - 1 small lemon size
  • garlic- 4 cloves
  • hing powder - generous pinch
  • curry leaves - few
  • coriander - few
  • salt - to taste
  • water- as needed
  • oil - for deep fry as needed
  • oil- 6 tsp for shallow frying

How to make Gutti Vankaya

  1. Wash and slit the brinjals into 4, keeping the stem intact. Once the brinjals are cut, put them in water.
  2. Cut the tamarind into small pieces.
  3. Take a deep fry pan and add oil for deep frying.
  4. Take out the brinjals and pat them dry.
  5. Once the oil is medium hot start frying the brinjals. It should be fried for only 40 to 50 seconds. Do not deep fry it. This is a very important step as we will cook the brinjals later. We are only making the outer portion cooked
  6. Strain and remove the excess oil using a tissue paper. The stem should be intact.
  7. For the stuffing, Add 3 tsp of oil in a cooking pan and roast the ingredients in the same order as given in the list, starting with chili.
  8. Once roasted , add chickpeas/Bengal gram and let it get roasted partially.
  9. Add urad dhal and roast it.
  10. Add and roast coriander seeds
  11. Add and roast cumin seeds
  12. Add and roast fennel seeds
  13. Add and roast fenugreek seeds
  14. Add chopped tamarind
  15. Add hing powder, garlic ,curry leaves,salt, turmeric powder.
  16. Roast all of them nicely and switch off the gas. Let this cool down. It will take around 10 minutes.
  17. Once cool down, transfer them to a mixer and make it as a coarse powder
  18. Take the mix and add water to it. Add water in such a way that we can just roll it like a ball.
  19. Start stuffing the fried brinjals. Arrange all the brinjals in a plate.
  20. Take a pan and add 3 tsp oil and keep the gas in low flame.
  21. Arrange the stuffed brinjals in one side and close it with a lid.
  22. The dish must be cooked on all the sides. Each side must be cooked for 5 minutes by covering with a lid.
  23. Garnish with coriander leaves.

My Tip:

Cooking time includes 10 minutes cooling time. Chilli quantity mentioned is for a high spice level. Adjust according to your taste.

Reviews for Gutti Vankaya (1)

Andrea Srivastava2 years ago

Brilliant traditional recipe!

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