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Gutti Vankaya ~ Stuffed Eggplant Roast

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Its July and its raining. Overcast skies and drizzles have made their appearance in Vizag. Monsoon that has been long overdue has finally arrived and hopefully we will have good rains this year. On many a rain-filled day you will find me serving hot chocolate to Nehal while we adults enjoy a hot cuppa of coffee, sitting by our verandah, enjoying the cool breeze, smelling the scent of wet earth and watch our garden welcome the shower of pitter patter rain drops. In other words, enjoying the monsoon season.:)

gutti-vankaya
Stuffed Eggplant Roast

Last week, I made this perfect ‘changing season’ dish, a dry saute version of the classic Gutti Vankaya Kura. I adore this stuffed eggplant roast. As you bite into the stuffed brinjal, you taste a burst of sweet, spicy and sweet flavors. Simply irresistible!

Gutti Vankaya Recipe

Prep & Cooking: 1 hr

Serves: 3-4

Cuisine: Andhra

.

Ingredients:

1/4 kg purple brinjals, wash, make + quarters with stalk intact

small lemon sized tamarind, extract pulp

1 1/4 tbsps oil

For stuffing:

1 large onion, sliced

4-5 garlic cloves

1″ cinnamon stick

1 tsp red chilli pwd

1 tsp coriander pwd

1 1/2 tsps ghee or soft butter

1/2 - 1 tbsp grated jaggery or sugar (adjust)

salt to taste

For poppu/tadka/seasoning:

1/4 tsp methi seeds

a sprig of curry leaves

1 Add 1 tsp oil in a cooking vessel, add garlic and cinnamon stick and saute for a few seconds. Add the sliced onions and saute till rawness disappears. Approx 4-5 mts. Keep aside to cool.
2 Once cool, make a coarse paste. Remove the paste into bowl, add salt to taste, red chilli pwd, jaggery, coriander pwd and ghee. Combine well and stuff the brinjals with this paste.
2 Add the remaining oil in a vessel, add curry leaves and toss them for a few seconds. Add the methi seeds and let them turn brown. Place the stuffed brinjals in the oil and cook on medium high flame for 2 mts. Now, cover with lid and let them cook on medium low flame for 12-14 mts. Keep checking in between and stir fry to ensure they don’t burn or stick to the pan.
3 Add the tamarind extract along with a cup of water. Bring to a boil and reduce flame and place lid and cook over low flame for 13-15 mts. The water content should reduce.
Remove lid and cook over low flame and let the brinjals roast well and it appears like a dry saute (mudda kura). It should take about 8-10 mts for the brinjals to be well roasted. Turn off heat.
4 Serve with rice, pappu pulusu or sambar.

stuffed-brinjal-roast
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By sailu • Jul 6th, 2009 • Category: All Recipes, Andhra Recipes, Stir Fries, Vegan recipes, Vegetables, Vegetarian Recipes

32 Responses »

  1. Pavani on July 6th, 2009 at 8:46 am:

    Mouth watering pics Sailu. Loovve Gutti vankaya and with ulli karam it sounds delicious.

  2. madhavi on July 6th, 2009 at 8:46 am:

    wow!Any day is a great day for gutti vankaya.I wish I could grab a couple from the picture.

  3. Sree Karuna on July 6th, 2009 at 8:55 am:

    Sailu,

    It looks so tempting, feel like buying brinjals on my way home, I think I have to switch the ghee with oil and compromise on taste as I am on a diet :-), Till I read your blog I did not know there were so many variations of Gutti Vankaya.

  4. rog on July 6th, 2009 at 11:58 am:

    sounds delicious.

    but i’ve got a question: how do you stuff the brinjals? do you just sandwich the paste in and amongst the quarters of brinjal?
    or is there some other way you have of getting the paste inside?

    thanks!

    You have to stuff the paste amongst the quarters of the brinjal. I have blogged a few stuffed brinjal recipes earlier and here’s the link to an image of stuffed brinjals before cooking. Hope this helps.

  5. kalva on July 6th, 2009 at 2:37 pm:

    lovely recipe

  6. Rajesh on July 7th, 2009 at 7:25 am:

    Shailaja gaaru,

    I am a regular reader of your site and am great fan of you. Especially, the pictures u include are really superb like a professional photographer.

    I love this Gutti Vankaya and in fact I was waiting for this on your website. We will surely try this.

    Another thing is for past few weeks, saakshi news paper is publishing your recipes regularly without any reference. Yesterday only they started acknowledging you.

    Thanks for this wonderful website.

    Thanks and Regards
    Rajesh

  7. jo on July 7th, 2009 at 5:34 pm:

    i like the idea of stuffing onion paste….will try them soon… we dont get the purple small variety of brinjals, we get only the giant eggplant which are more suited for baingan bharta.. however i think i will cut them in big chunks and just add the onion paste and follow other instructions as is… what do you think….

    I guess you could try. But this recipe goes best for stuffed brinjal. :)

  8. Hari Chandana on July 8th, 2009 at 12:14 am:

    Hmmm.. my fav guttivankaya… looks delicious and very tempting.. lovely presentation…

  9. Soma on July 8th, 2009 at 9:08 pm:

    Looks Yum. I make stuffed ones north indian way, & it is family favorite. Will have to try this way sometimes.

  10. DK on July 9th, 2009 at 12:01 am:

    Made this for dinner and am here burping! It was good - I just made couple of changes but otherwise it was lip smacking :) thanks sailu

  11. soujanya on July 9th, 2009 at 4:49 am:

    I am a hard core brinjal lover. I have tasted as well tried many varients of brinjal recipes. But, this was different and truly mouth watering. Yesterday, when i was trying this recipie the aroma reached out of the house, and my father came rushing to see what was cooking in the kitchen. Truly, all our family members enjoyed the dish at dinner.
    Thanks, Sailu garu for introducing one more mouthwatering dish.

  12. shaikhmohammed on July 10th, 2009 at 10:56 am:

    this is wonderfull and lips smacking recipe of course. this is first time i came to know in your site about POT ROASTING- otherwise i always read about oven roating. this is correct method of pot roasting. thanks.

  13. revathy on July 11th, 2009 at 11:14 pm:

    will tell u after i try it. also let me know how to cook it in a microwave. thanks shailu. my sundays are more meaningful

  14. Linda on July 12th, 2009 at 11:42 pm:

    Dear Sailu,

    The brinjal roast looks so good, I wish I were there now — I would trade one month of rain for one stuffed brinjal :)

    All the best,
    Linda

  15. Foodaddict on July 13th, 2009 at 10:34 am:

    Hi shailu,

    Fantastic recipe, i tried it for sunday lunch and impressed my husband and in-laws totally!!! Hats off to you!!!

  16. bayarea on July 13th, 2009 at 6:16 pm:

    Hi Sailu,
    I tried this recipe yesterday by following your instructions to the dot. It came out just as shown in the picture. However this is not the authentic recipe, is it? Because I have always seen peanuts and/or sesame, ginger garlic paste used and no jaggery. I like the fact that your recipe doesn’t include peanuts as they would make the curry rich in calories and cholestrol but neverthless guthi vankaya curry is something to have just forgetting that aspect!
    Overall, I was little disappointed that this recipe is called by the same name as the traditional recipe and I was kind of mislead by the outcome as I was craving to have the authentic dish. But I appreciate that you posted this recipe. May be next time I will eliminate jaggery from the ingredients.

    Thanks.

  17. Cynthia on July 13th, 2009 at 10:52 pm:

    Eggplant lovers the world over would rejoice at the thought of this dish.

  18. Gauri on July 14th, 2009 at 3:13 pm:

    simply delicious!

  19. Ambotu on July 16th, 2009 at 8:18 pm:

    Dear Sailu,

    Happy to see this receipe.

    Thanks a ton.

  20. sunita on July 20th, 2009 at 3:12 pm:

    HAI SAILU,
    i am looking at your site. good job. can you tell me how can i
    make MEHANDI for my hair. THANKS.

  21. Ravi on July 20th, 2009 at 9:15 pm:

    Thanks ….

  22. Soumya on July 22nd, 2009 at 4:57 pm:

    Simply Yummmmmmmmmmmmmmmmmmmmmmmmmmy!!!!!!!!!!!I never liked brinjals until i tasted gutti vankaya at one of my friends house…since then i try making various variations of the same gutti vankaya…and now i have one more……..

    Thanks
    Soumya

  23. Kalyani on July 23rd, 2009 at 10:16 am:

    this is my all time favorite sailu … looks great

  24. Swapna on July 23rd, 2009 at 4:07 pm:

    Hi Sailu,

    My name is Swapna and I loved the guttivankaya recipe. I work with a high traffic cooking site called http://www.cookeatshare.com. I have tried a few recipes of yours and was very impressed. We would like to make you a featured chef on our site for August or September month. This would provide a bigger platform to present your recipes to a very broad audience.

    We really like the recipes and other content you post on your blog/site,which is why we’d like to make you a featured chef. Creating a profile and uploading recipes can be done in just a few minutes, and I can help as much as you need me to.

    You can reach me at swapna@cookeatshare.com. Or just sign up on CookEatShare and send me a message through the site. My profile name is Swapna. I look forward to present the best of India’s culinary talent and promote Indian food to the world.

    Thanks,
    Swapna

  25. k on July 23rd, 2009 at 10:10 pm:

    Hi Sailaja,
    I tried this dish with trepidition since i usually don’t like adding sweet to vegetables dishes.
    I was wrong…what more can I say…this turned out to be such a hit!
    i serverd it with Rotis and plain Moong ki dal.
    Thanks for sharing.
    Regards
    k

  26. vijaya on July 25th, 2009 at 9:45 am:

    Hi Sailaja gaaru, i start my day by reading ur recipe in sakshi, i eagerly wait for different varieties. all r simple & superb,thanx, ur helping us a lot. can i share my recipes with u?
    brinjal curry is my husband’s favourite dish, he liked it very much, credit goes to uuuu. regards, vijji

    I’m happy to learn the dish came out well. :) Sure, do share your recipes with us.

  27. Hima on July 25th, 2009 at 1:45 pm:

    Hi sailu,
    As usual, the recipe turned out great my husband simply loved it. He is a big fan of brinjal. Thanks for sharing the recipe.

  28. VR Reddy on July 29th, 2009 at 1:11 pm:

    Sailu garu,
    I’ll specially congrat U. Our ladies, now a days due of TV channels, they Know Ur Website and make tastye items for their family. They also are ready to send more items to our Telugu food eaters. Thank U and take my hats off to you.

  29. ani on August 10th, 2009 at 4:43 pm:

    Hi Sailu,

    will be it be same recipe for egg plants we get in US? I heard in US, it needs to be cooked more or need to preassure cooker coz they are hard compared to what we get in India?

    I am not sure of the eggplants available in US. I live in India, Ani.

  30. Asha on August 17th, 2009 at 5:03 am:

    Hi Sailu,
    Just wanted to hop over and say a big thank you for such a wonderful recipe. I tried it a couple of times and it turned out yummy.
    Its easy and tasty and my family loved it! I really appreciate the way you explain the details so well.

    Thanks again

  31. Laura on August 23rd, 2009 at 12:23 pm:

    This recipe looks really great I will definately try it. Do yo n=know what variety of aubergines you have there - I grow all my own vegetables and would like to grow some aubergines like these. Thanks for all the great recipes and site.

  32. kranthi on September 21st, 2009 at 5:22 am:

    hi sailu really very nice recipie with very nice pics
    actually i dont lilke to add tamarind for this recipie can i try this with out adding tamarind extract to this and with out adding water can i fryand the same stuffing can i use for other vegetables lilke ladies finger ridge gaurd or bitter guard

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