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Photo of Gutti Vankaya by Sri Vidhya at BetterButter
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Gutti Vankaya

May-21-2016
Sri Vidhya
30 minutes
Prep Time
45 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Gutti Vankaya RECIPE

Gutti Vankaya is a popular stuffed eggplant curry from Andhra Pradesh. This dish can be made with so many variations. But, this lentils and masala stuffed version is my favorite. It goes well with hot rice and phulkas.

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • Andhra Pradesh
  • Sauteeing
  • Side Dishes
  • Egg Free

Ingredients Serving: 4

  1. Small Purple Brinjals - 8
  2. oil -4 tsp
  3. mustard- 1/2 tsp
  4. cumin- 1/2 tsp
  5. Small onions -10 chopped
  6. tomato -1 small chopped
  7. hing - 1/4 tsp
  8. curry leaves - few
  9. coriander leaves - for garnish
  10. salt - to taste
  11. Grated coconut - 2 tbsp
  12. tamarind water - 2 tbsp
  13. turmeric Powder - 1/4 Tsp
  14. jaggery - 1/2 tsp
  15. "masala FOR THE PASTE"
  16. Channa dhal - 3 tsp
  17. Urad dhal - 3 tsp
  18. coriander Seeds - 2 tsp
  19. jeera - 1/2 tsp
  20. methi - 1/4 tsp
  21. Red chilles - 8
  22. peanuts - 1 tbsp
  23. White sesame seeds - 1 tsp
  24. curry leaves -10
  25. garlic - 4

Instructions

  1. Heat a tsp of oil in a pan, roast all the ingredients under "MASALA FOR THE PASTE" until golden brown. Turn off the stove and wait for it to cool.
  2. Then grind them along with grated coconut, tamarind, turmeric, jaggery, salt and water into a thick coarse paste.
  3. Wash and slit the brinjals into 4 quarters from the bottom, keeping the stem intact.
  4. Now gently stuff the masala paste in all the brinjals without breaking them. keep aside 2 tablespoons of masala for the gravy.
  5. Heat a pan and add the remaining oil. Splutter mustard and cumin seeds. Add the curry leaves, hing, small onions and chopped tomatoes. Saute until the onions and tomatoes are well cooked.
  6. Place the stuffed brinjals into the pan. cover and cook until its half done.
  7. Now add the remaining masala paste and 1/2 cup of water. Adjust salt.
  8. Cover and cook in low flame until the brinjals become soft.
  9. Garnish with coriander leaves.
  10. Serve it with hot steamed rice or chapatis.

Reviews (4)  

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sneha ram
Jun-27-2017
sneha ram   Jun-27-2017

Rashmi Dua
Dec-10-2016
Rashmi Dua   Dec-10-2016

Mouthwatering

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