Apr 10, 2014

Gutti Vankaya Dry Fry with Sesame & Peanut Filling ( Stuffed Aubergine Fry) { Quick Version }

Gutti Vankaya - the name itself makes my mouth water. I have mentioned several times how much i heart this cute little purple vegetable ( sometimes known as King of vegetables with it's Crown stem on top), I love this vegetable for a reason, you can make several variations with it, Pachadi, Fry, Curry, Rice, Stuffed, Stew, Baked, Roasted, Deep Fry and even with Yogurt. In every form it molds uniquely giving a special taste in every variation it is involved in.

Gutti Vankaya, how much ever it teases our taste buds we got to admit, it is time and effort taking with the lenghty process and several ingredients that are involved in typical traditional recipe. But today I have a good news for the rush time moms in the kitchen, you can get the same super taste with in minutes with this quick stuffing recipe. so save those hours to eat than cook! :-) Today I have tried this recipe with Aubergines ( Small Baby Eggplants), they looked little thin, long and tender compare to our normal Indian Eggplants. So for this recipe, make sure you always get very tender Egg Plants ( that has almost no seeds in it), that is the Key for the success behind this recipe. So here is the recipe, Njoy!

small baby eggplants / Aubergines
Baby Aubergine / Eggplant - 10
Small Onion - 1/2
Green Chili - 1
Cumin Seeds - 1/2 tsp
Mustard Seeds - 1/2 tsp
Turmeric powder - 1/2 tsp
Oil -  2 Tbsp
Salt - 1/2 tsp
Coriander powder - 1 tsp
Curry Leaves - 4 ( optional)
Cilantro - Garnish

Peanuts - 3 Tbsp
Sesame Seeds - 2 Tbsp
Cilantro -  2 Tbsp
Salt - 1/2 tsp

Preparatory Steps:
Roast Peanuts and Sesame Seeds separately. Sesame Seeds gets roasted quickly so don't mix them with peanuts while roasting. Once they cool off, add peanuts, sesame seeds in small mixie jar or blender grind it coarsely. Add Cilantro and salt grind it until it becomes like fine powder.

Wash eggplants, make slits into 4 quarters and drop them in salt water to avoid any blackening. Once all the eggplants are ready, take each egg plant and stuff the peanut and sesame stuffing in it, tighten it in your palm so that slits will close and seal the stuffing.


  1. Take a non-stick pan and add  2 Tbsp oil to it. Once the oil is hot add cumin seeds and mustard seeds. As they start spluttering add curry leaves.
  2. Add finely chopped green chili and onions to the pan and saute them for 2 min. Now add turmeric powder, salt and coriander powder and mix it well. 
  3. Add stuffed eggplants to the pan and mix it with onion mixture. Turn the heat to medium low and close the lid and let it cook for 10 min. 
  4. Now open lid and check the tenderness of eggplants, turn the eggplant to other side to allow to cook on all sides and add any remaining peanut and sesame stuffing powder to the non-stick pan. Close the lid and cook another 10 min. 
  5. Open the lid and now the eggplants must be fully cooked, looking tender and about to start getting roasted. Taste and adjust salt or other seasonings. Garnish with Cilantro and turn off the heat. Let it stand there for 5 min. Serve hot with white rice to get the best flavor out of it. 

Take a Close Peek! Don't you feel like take one and eat right away! 

Check out here for more Gutti Vankaya Recipes

will be back with another traditional recipe with easy steps!
until then take care


  1. It looks truly yum.. yum.. I would surely like to try this stuffing with peanuts. Thanks for sharing.



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