Gutti Vankaya - Stuffed Brinjal Curry Recipe

Gutti Vankaya – Stuffed Brinjal Curry

  • Prep Time
    5 min
  • Cook Time
    10 min
  • Difficulty Level
    Beginner

Gutti Vankaya – Stuffed Brinjal Curry – By RINI SIMON!

Gutti Vankaya a very famous Telugu household recipe, known for it flavors and spice. Growing up in Hyderabad a city which has is famous for its rich food dishes also has a very sober side to it in terms of cuisine. One such dish being the “Gutti Vankaya”.
The sight of this dish was regular in my house, i know well how beautiful this dish tastes.
This dish is most enjoyed or rather truly savored when served with hot rice and ghee(clarified butter).

( This recipe is a part of Zayka ka Tadka contest sponsored by Ciba Tazaa Spices)

 

Current Recipe Rating

(2.6 / 5)

4 ratings

  • Recipe
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Ingredients

  • Onions Chopped - 2 medium
  • Ginger & Garlic - 1tsp
  • Peanuts (palli) - 1/4 cup
  • Sesame seeds (til) - 1tsp
  • Coriander seeds (daniya) - 1/2 tsp
  • Cumin seeds ( zeera) - 1//2 tsp
  • Dried coconut ( khopra) - 1tsp grated
  • Curry leaves (karyapak) - 1 sprig
  • Red chilli powder (lal mirchi) - 1tsp
  • Tumaric powder (haldi ) - 1/4tsp
  • Salt - as required
  • Oil
  • Tamrind (small lemon sized) - soaked in water
  • Mustard seeds - 1/2tsp
  • Dried chillies - 2

Instructions

  1. 1. In a pan heat 1tsp oil and fry the onions till soft then grind the onions with the ginger and garlic into a smooth paste.
  2. 2. Dry roast peanuts(palli) , sesame seeds (til), cumin seeds(zeera), coriander seeds(daniya), coconut one by one and grind them together into powder (do not add water).
  3. 3. Cut the Brinjals at the bottom in a cross, this will help in stuffing it and put it in salt water for sometime
  4. 4. Stuff the brinjal with the masala paste and fry them gently in a pan with oil till it changes color and keep aside
  5. 5. In the pan add in some oil add musterd seeds, dried chillies, curry leaves in the oil paste and the remaining masala paste for 5min, now add in the tamrind pulp. add in the brinjals, let it cook till the oil begins to separate.
  6. 6. Garnish with coriander leaves, serve hot with ghee and rice.
  • Servings : 4
  • Ready in : 20 min
  • Recipe Type : Dinner, Lunch

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