Jan 2, 2021

Spicy Gutti Vankaya - Andhra Style

There is a deep justifying reason for Brinjal to be called as King of Vegetables, because you can make so many variations and varieties with this vegetable and every version gives a new perception to this vegetable. My love for this vegetable never stops, only grows as I explore and try many recipes with it. Today I am craving for a spicy version of Gutti Vankaya and settled with Andhra Style recipe, that won my family's taste buds. Even My daughter (youngest in family) approved this recipe, it is lil spicy for her, but she loved the flavors and asked for many servings (made mama so proud). Here is the recipe, Njoy!


Gutti Vankaya (Small Baby Eggplants) - 15

Onion - 1 large

Oil - 3 Tbsp

Cumin Seeds - 1 tsp

Salt - 2 tsp ( per taste)

Turmeric Powder - 1 tsp

Red Chili Powder - 1/2 tsp

Ginger Garlic Paste - 1 Tbsp

Stuffing Masala Ingredients:

Peanuts - 1 cup

Coriander Seeds - 2 Tbsp

Dry Coconut Flakes - 5 strings (or 2 Tbsp)

Cinnamon - 1 inch stick

Clove -  2

Red Chili Whole - 7

Sesame Seeds - 1/4 cup

Poppy Seeds - 2 Tbsp

Salt - 1 tsp

Stuffing Masala Preparation:

  1. First dry roast peanuts and set aside. In same pan dry roast coriander along with cinnamon, clove and at the end add dry coconut flakes or coconut powder, roast slightly for 1min, keep them aside in a plate
  2. Dry roast red chili for 1 to 2 min in a pan and keep them aside. In the same pan add sesame seeds and poppy seeds and roast for 1 min. ( be careful and watch out, sesame seeds can quickly burn out)
  3. Let all these roasted ingredients cool for 5 min. Then grind all of these in mixie jar until it becomes fine powder. Add salt to this powder and mix it well
Stuffed Brinjal Preparation:

  1. Wash eggplants, trim edges and make 2 slits at the bottom that makes into 4 sections, add these to warm water with salt in it. 
  2. Stuff the masala in baby egg plants and press firmly in between palms, that helps to seal the masala inside. keep aside in a wide plate. 


  1. Take a heavy bottomed wide pan and heat on stove. Add 2 Tbsp oil to it. Once oil is hot, add cumin seed, as they splutter, add chopped onion and saute for 2 to 3 min, until onion caramelizes. 
  2. Add ginger garlic paste and mix with onion and cook for 2 min (until the raw smell goes away)
  3. Add salt, turmeric powder, red chili powder to onion mix; close the lid and cook on slow heat until onion mix come together (for 5 min)
  4. Add Stuffed Eggplants to pan (arrange them carefully in pan) and cook for 10 min on slow heat by closing lid.
  5. After 10 min, you notice eggplants change color and tend to become soft, turn over each eggplant carefully allowing them to cook on other side and cook for 5 min.
  6. Add remaining stuffing masala in 1 glass of water, add water to pan on top of egg plats. change the heat to medium, close lid and cook/simmer for 10 min.
  7. After 10 min, gravy comes together and egg plants are cooked fully becoming soft, taste and adjust any salt according to your taste
  8. Top with Cilantro, switch off the heat, let the pan stay on stove for 10 min; when you are ready to eat, then serve warm along with white rice and enjoy the spicy flavors in this Andhra Style Curry!
Gutti Vankaya steals the show on Dinner Table any day! :-)

There are several other Gutti Vankaya Recipes in my space that may want to explore:

Happy New Year to you all! Sending a bid farewell to 2020, as human kind faced many challenges, will be a history for sure,  Welcoming 2021 with new hope and aspirations. 

Will be back with another regional recipe, Take care until then!
Keep Smiling and Spread the Joy!

1 comment:


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