Name: Gutti Vankaya recipe by Sri Vidhya at BetterButter
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Ingredients: Small Purple Brinjals - 8; Oil -4 tsp; Mustard- 1/2 tsp; Cumin- 1/2 tsp; Small onions -10 chopped; Tomato -1 small chopped; Hing - 1/4 tsp; Curry leaves - few; Coriander leaves - for garnish; Salt - to taste; Grated coconut - 2 tbsp; Tamarind water - 2 tbsp; Turmeric Powder - 1/4 Tsp; Jaggery - 1/2 tsp; "MASALA FOR THE PASTE"; Channa dhal - 3 tsp; Urad dhal - 3 tsp; Coriander Seeds - 2 tsp; Jeera - 1/2 tsp; Methi - 1/4 tsp; Red chilles - 8; Peanuts - 1 tbsp; White sesame seeds - 1 tsp; Curry leaves -10; Garlic - 4

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.

Ingredients Serving: 4

Small Purple Brinjals - 8
Oil -4 tsp
Mustard- 1/2 tsp
Cumin- 1/2 tsp
Small onions -10 chopped
Tomato -1 small chopped
Hing - 1/4 tsp
Curry leaves - few
Coriander leaves - for garnish
Salt - to taste
Grated coconut - 2 tbsp
Tamarind water - 2 tbsp
Turmeric Powder - 1/4 Tsp
Jaggery - 1/2 tsp
"MASALA FOR THE PASTE"
Channa dhal - 3 tsp
Urad dhal - 3 tsp
Coriander Seeds - 2 tsp
Jeera - 1/2 tsp
Methi - 1/4 tsp
Red chilles - 8
Peanuts - 1 tbsp
White sesame seeds - 1 tsp
Curry leaves -10
Garlic - 4

Instructions

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.
Then grind them along with grated coconut, tamarind, turmeric, jaggery, salt and water into a thick coarse paste.
Wash and slit the brinjals into 4 quarters from the bottom, keeping the stem intact.
Now gently stuff the masala paste in all the brinjals without breaking them. keep aside 2 tablespoons of masala for the gravy.
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.
Place the stuffed brinjals into the pan. cover and cook until its half done.
Now add the remaining masala paste and 1/2 cup of water. Adjust salt.
Cover and cook in low flame until the brinjals become soft.
Garnish with coriander leaves.
Serve it with hot steamed rice or chapatis.

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