By Ujjaine Roy
March 9, 2024
Gutti Vankaya is a beloved South Indian dish originating from Andhra Pradesh and Telangana. It's a rendition of stuffed brinjal and features tender eggplants filled with a flavourful blend of spices and simmered in a luscious gravy. You can easily make this recipe at home. Let's explore the recipe.
– 8-10 small round eggplants – 2 onions, finely chopped – 2 tomatoes, finely chopped – 2 tablespoons peanuts – 2 tablespoons coconut – 2 tablespoons sesame – 1 tablespoon poppy seeds – 1 tablespoon tamarind pulp – 2 green chilies – 1 teaspoon garlic paste – 1 teaspoon red chili powder – 1/2 teaspoon turmeric – 1 teaspoon coriander – 1/2 teaspoon cumin seeds – 1/2 teaspoon mustard seeds – A pinch of asafoetida (hing)
Wash the eggplants and make a cross-shaped incision at the base without cutting through. Keep them immersed in water to prevent discoloration.
In a pan, dry roast sesame seeds, poppy seeds, and desiccated coconut until golden brown. Grind them into a fine paste along with roasted peanuts and tamarind pulp. Heat oil in a pan and add mustard seeds. Once they splutter, add cumin seeds and asafoetida.
Add chopped onions and sauté until they turn golden brown. Then, add ginger-garlic paste and slit green chilies. Sauté for a few minutes until the raw smell disappears.
Add chopped tomatoes and cook until they turn mushy. Then, add turmeric powder, red chili powder, and coriander powder. Mix well and cook until the oil separates from the masala.
Stuff each eggplant with the prepared spice paste and gently press to fill the cavity. In the same pan, add the stuffed eggplants and any remaining spice paste. Add water as needed to cover the eggplants halfway.
Cover and cook on low heat until the eggplants are tender and the gravy thickens, stirring occasionally. Once done, garnish with chopped cilantro leaves and serve hot