Name: Gutti Vankaya Biryani ( Stuffed Eggplant Biryani) recipe by sweta biswal at BetterButter
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Ingredients: For the stuffing - 2 tsp poppy seeds; 1 bay leaf; 4-5 dry red chilis ( less spicy ones like byadgi ); 1/2 tsp coriander seeds; 2-3 cloves; 1/4 cup peanuts; 1/2 cup freshly grated coconut; 1 inch cinnamon; 1 green cardamom; For the Biryani - 2 cups Jeera ( jeerakasala ) rice; 2 tbsp chopped mint leaves; 2 tbsp chopped coriander leaves; 1 small onion (finely chopped); 1 green cardamom; 2 inch long cinnamon; 3-4 cloves; 6-7 black peppercorns; 2 pinch shahjeera; 1 bay leaf; 2 tsp ghee; salt to taste; Others - 2 long white eggplants / 8 medium sized purple ones; 1 large onion ( chopped into thin long pieces ); 1 tsp GG paste; 1 sprig curry leaves; 1/2 tsp chili powder; a pinch of garam masala; a pinch of asafoetida; 2-3 pinch turmeric; 1/4 tsp mustard seeds

ABOUT Gutti Vankaya Biryani ( Stuffed Eggplant Biryani) RECIPE

Gutti Vankaya or Stuffed Brinjal is a popular Andhra delicacy that one can find in most of the South Indian restaurants. Lately it is being paired with a delicately flavored Biryani which makes it a great option for vegetarians. Even I feel that it is one of the best one-pot meal options for those potluck occasions peppered with a generous number of 'strictly vegetarian' individuals. And it is actually quite easy and takes relatively less time to put together than a dal-roti-suzbi meal. Reason enough to make it a part of your culinary arsenal.

Ingredients Serving: 2

For the stuffing - 2 tsp poppy seeds
1 bay leaf
4-5 dry red chilis ( less spicy ones like byadgi )
1/2 tsp coriander seeds
2-3 cloves
1/4 cup peanuts
1/2 cup freshly grated coconut
1 inch cinnamon
1 green cardamom
For the Biryani - 2 cups Jeera ( jeerakasala ) rice
2 tbsp chopped mint leaves
2 tbsp chopped coriander leaves
1 small onion (finely chopped)
1 green cardamom
2 inch long cinnamon
3-4 cloves
6-7 black peppercorns
2 pinch shahjeera
1 bay leaf
2 tsp ghee
salt to taste
Others - 2 long white eggplants / 8 medium sized purple ones
1 large onion ( chopped into thin long pieces )
1 tsp GG paste
1 sprig curry leaves
1/2 tsp chili powder
a pinch of garam masala
a pinch of asafoetida
2-3 pinch turmeric
1/4 tsp mustard seeds
1/4 tsp cumin seeds
a lemon sized ball of tamarind
salt to taste
oil for shallow frying

Instructions

Soak the tamarind in 1/2 cup hot water. Squeeze the juice and discard the pulp.
Chop the white eggplants into 3 inch long pieces. Then put a 'X' shaped cut on each piece. Make sure that the cut is only till 3/4 of the length and not more.
Soak the pieces in warm water to which a little turmeric has been added.
Cook the rice using the open pan method. It should be cooked yet firm to touch.
Heat a thick bottomed pan. Add the peanuts and red chilis.
Once peanuts start popping, add the cinnamon, cardamom, cloves, coriander seeds, and bay leaf.
Once they gets fragrant, add poppy seeds. These start spluttering at once.
Immediately add the coconut to the same pan. Fry for 30-45 seconds and switch off.
Allow it to cool down and then grind into a coarse paste. Stuff this paste into the slits made on the aubergine pieces.
Heat a wok. Add the oil. Throw in the curry leaves, asafoetida, mustard seeds and cumin seeds.
Once they get popping, add chopped onions. Once onion is translucent, add GG paste.
Fry for 2-3 mins before adding the turmeric, chilli powder, coriander powder and garam masala. Fry for another minute.
Gently put the stuffed eggplants into the wok. Sprinkle some salt over them. Fry gently till the skin turns brown.
Add about 1 cup water and the remaining stuffing to the wok. Adjust the salt. Bring to a gentle boil and cover with a lid. Let it simmer for 5-6 mins or till the aubergine in cooked.
Add the tamarind. Simmer for 5 mins or till it reaches the desired consistency. Remove from the flame.
Heat the ghee in a wide pan. Add the onions, mint leaves and coriander leaves. Fry till the onion turns translucent. Add all the spices and fry till fragrant.
Finally add the rice along with a little salt and sprinkle a bit water. Toss gently. Cover with a lid and remove from the flame. Let it stand for 10 mins.
Serve the Gutti Vankaya on a bed of the fragrant biryani rice.

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Sep-06-2017

BetterButter Editorial Sep-06-2017

Hi Sweta, this image appears to be hazy and unclear, kindly delete this image and upload a clear image of this dish at the earliest. To edit the recipe, please go to the recipe image and click on the 'pen icon' on the right top side and edit the recipe. Thanks!

Cooking is like making love

Gutti Vankaya Biryani ( Stuffed Eggplant Biryani)