Dec 22, 2012

Gutti Vankaya Curry (for Non Veg Lovers)

As you all know by now that brinjal (or baingan) is my all-time favorite vegetable. esp I fall for this stuffed baby eggplants curry (gutti vankaya) any time. When my mom makes it i always wipe out the whole dish by myself, that's how much i love it. When i was a kid mom used to make sure that this curry is on the menu for my special birthday lunch. Even now-a-days during my visit to India she makes this curry several times during my short stay. Enough said about my love for this cute baby vegetable!!! Coming to the recipe,  there are several versions of Gutti Vankaya curry. In today's recipe we use lot of onions, garlic and garam masala which are common in any non veg curry. Hence i call it a Nonnveg Lovers version, because most of non-vegetarians love this version. (Don't get confuse by the title, we don't use any meat in this recipe!!!) Here is the recipe, Njoy!

Gutti Vankaya Curry (for Non Veg Lovers)

Baby Eggplants - 6
Onion - 2 small
tomato - 1
green chili - 2
ginger garlic paste - 1 tsp
salt - 2 tsp
turmeric powder - 1/2 tsp
coriander powder - 1 tsp
red chili powder - 1/2 tsp
coriander leaves - 1/3 cup
Oil - 2 Tbsp

cashew nuts - 6
poppy seeds - 1 tsp
red chili - 1

cardamon - 1
clove - 2
cinnamon - 2

Preparatory Steps:

  • Chop 1 onion into big pieces and grind into smooth paste in the grinder or blender.
  • Roast the red chili and poppy seeds in the pan. Cool it off, and grind it into smooth paste along with cashew nuts. Keep this paste aside.
Onion Stuffing:
Heat 1 tbsp oil in the pan, once the oil is hot add the onion paste, ginger garlic paste, add 1 tsp of salt, turmeric powder and half of the coriander leaves and cook until it comes like thick paste.


  1. Cut the baby eggplants into 4 quarters (make slits). Fill the onion stuffing in the baby egg plant slits.
  2. Heat the remaining oil in the non-stick pan, add cardamom, clove and cinnamon. Once the nice aroma comes, add the chopped onions and green chili. Let the oil separate from onions. Add the Stuffed Eggplants to the pan and fry them on medium until they are cooked well on out side. Now add the remaining onion paste and add chopped tomatoes.
  3. Add the salt, red chili powder, coriander powder and close the lid. Let the baby egg plants cook with the masala for 5 min.  until they are soft inside.
  4. Now add the cashew and poppy seeds paste to the gravy and close the lid and cook for another 5 min. 
  5. Taste and adjust the seasonings, top with remaining cilantro and close the lid. Switch off the stove, but leave the pan on the stove for 5 min. 

Serve with white rice and enjoy the heavenliness! Hmm Yumm Yummm YumM!


  • This goes very well with any mild flavored rice like Pualo or Jeera Rice.
  • As all the masalas we used in this curry are used in chicken curry, non veg lovers will love this version for sure. 

will be back with another recipe...



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