May 06

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Gutti Vankai – Andhra Eggplant Recipe

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Gutti VankaiGutti Vanakai is a popular andhra curry made with tender eggplants stuffed with spicy masala mix.








Serves 3
Preparation time – 5 mins
Cooking time – 30 hr

For Masala

  • Dry Red Chillies – 8 or to taste
  • Dessicated Coconut – 1/4 Cup
  • Curry Leaves – 1 Sprig
  • Garlic – 3 big cloves
  • Tamarind – 4 small flakes
  • Clves -2
  • Cinnamon stick – 1/2 inch piece
  • Chanadal – 1 Tbsp
  • Urid Dal – 1 Tbsp
  • Jaggery – to taste
  • Fenugreek Seeds – 5
  • Coriander seeds- 1 tsp
  • Cumin seeds- 1/2 tsp
  • Asafoetida(hing) – pinch
  • Salt – to taste
  • Turmeric Powder – 1/2 tsp
  • Oil – 1 Tbsp

For Frying Brinjals:

  • Oil – for deep Frying
  • Baby eggplants(brinjals, make crisscross cuts on top of the brinjals) – 6 no

For Curry:

  • Oil – 1/2 Tbsp
  • Salt – to taste
  • Red Chilli Powder – to taste
  • Cilantro(coriander leaves) – 1 Tbsp


  • Deep fry the eggplants in medium hot oil till they are just tender (do not overcook the eggplants)
  • FOr masala turn on the pan, and heat 1 Tbsp of oil, add fenugreek seeds, cinnamon stick, cloves, chanadala and fry for 30 secs, add in urid dal and fry for 30 more secs.Add dry red chillies, coriander seeds, cumin seeds, turmeric powder, asafoetida, salt, tamarind, garlic cloves. fry for a while.Afinnaly turn off the heat add in coconut and jaggery. Let all the roasted ingredients cool completely then blend to a fine powder.
  • Add about a Tbsp of water to the masala powder and stuff the brinjals with a Tbsp of masala in each eggplant.
  • Heat a pan and add 1/2 Tbsp of oil and place the stuffed eggplants onto it gently one after other, add in red chilli powder, salt and then slowly cook them covered for 10 mins till they are cooked completely and all the flavors from the masala are absorbed by the eggplants.Finish this off with some chopped cilantro.Serve with rice or roti.


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Permanent link to this article: http://www.sruthiskitchen.com/2013/05/06/gutti-vankai-andhra-eggplant-recipe/


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  1. chiranjeevi

    why we need to deep fry before stuffing ? raw egg plants cut crisscross are stuffed with the mix of finely chopped onions, finely chopped green chillis and masala (menthiggunda)

    1. admin

      This way they become tender and easy to cook them later after stuffing. Not over cooking them makes them easy to handle and manageable while further cooking them after stuffing.

  2. Pavitra

    Few other stuffing variations: 1. paste of onion, red chillies, jeera, salt stuffed in brinjals
    2. paste of Ginger, coconut, coriander leaves, salt, green chillies

    1. admin

      Nice varitions Pavitra. Thanks alot for sharing them with me. Will try to share them on my channel soon if that is fine with you. I’m a brinjal freak :)

  3. Pavitra

    Sruthi, the spice powder that my mother uses is:
    * channa dal – 1 cup
    * Dhania – 1/2 cup
    * red chillies – 10-12 (adjust to spice level)
    * oil -1/2 tsp

    roast all ingredients in oil. cool and powder.
    She uses this powder for stuffing. She also uses this “koora podi” with other curries.
    Here is one simple brinjal curry with it: http://whatscookin2day.blogspot.in/2010/05/brinjal-curry-with-homemade-curry.html

    1. admin

      And you have a great blog Pavitra :)

      1. Pavitra

        Thank you sruthi!! Ofcourse, I dont mind you sharing the recipes on ur channel. Will be very happy :) I suggest you to surely try the koora podi recipe. Am sure you’ll fall in love with it. Btw I forgot to mention salt in the above recipe. And for onion paste recipe, you can add in a few garlic cloves. Good Luck. Try chesi mee comments ivvandi :)

        1. admin

          Sure, should definitely try your Mom’s recipe. I love traditional recipes :)

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