Gutti vankaya fry – Andhra style stuffed brinjal fry recipe


Gutti vankaya fry, an Andhra style stuffed brinjal fry recipe made with a roasted spice blend that’s immensely flavorful and makes for a perfect side with steamed rice and sambar

Vankaya or brinjal (eggplant aka aubergine) is much loved by the Telugu people of Andhra, especially in its stuffed avatar. One of the favorite ways to eat brinjal in Andhra and Telangana regions is in the form of gutti vankaya fry. The spices that go into its making may vary according to the community or region it is cooked. Whichever region it is cooked the gutti vankaya fry is unique in terms of the texture and flavor. It is a truly indulgent dish bursting with flavor and extremely comforting.

gutti vankaya fry
gutti vankaya fry

The secret to the Andhra style stuffed brinjal fry is the unique spice combination where spices and lentils are perfectly roasted and ground to a coarse powder which works as the stuffing. The stuffed eggplants are slow roasted to perfection mildly sweetened with jaggery with a feathery touch of tamarind. We Andhras are partial to tangy flavored dishes and use tamarind in most of our cooking. Likewise, in gutti vankaya fry, we add a wee bit of tamarind and some jaggery to offset the tang. A perfect combination of flavors.

stuffed brinjal fry recipe
stuffed brinjals ready to be fried

This Andhra style stuffed brinjal fry can be served with hot steamed rice, pappu pulusu or sambar, papad and a cup of yogurt. It makes for a perfect meal where gutti vanakaya fry is the shining star of the meal.

The key to a tasty gutti vankaya fry

You need to choose tender, fresh, glossy purple, baby eggplants. Do not use the eggplants that are light, hollow and have a wrinkled skin.

The lentils used in the stuffing need to be roasted over a slow flame till red in color.

Fenugreek seeds or methi seeds have to be perfectly roasted to a red shade. The overall flavor of the gutti vankaya will depend on this spice. So watch out here.

Do not reduce the quantity of dry red chilies as called for in the recipe.

The key to a good flavored gutti vankaya fry is slow roasting it in a generous amount of oil. Though it is time-consuming, trust me, the slowly roasted brinjal has a flavor that is way superior to the quick-cooked or pressure cooked version. Yes, quite a few home cooks pressure cook the gutti vankaya to speed up the cooking process. I wouldn’t suggest that if you want to savor the true flavor of roasted gutti vanakaya fry. The eggplants have to be cooked to a succulent soft texture.

Even if you are not a brinjal fan, do give this gutti vankaya fry recipe a try. Because I am sure you will turn into a brinjal fan. ๐Ÿ™‚ If you do, please share your feedback and pictures of gutti vankaya fry in the blog comments or on social media. Would love to see them. You will find me on Pinterest, Facebook, Twitter, Google Plus and Instagram.

gutti vankaya fry recipe
gutti vankaya fry

How to make gutti vankaya fry

Gutti vankaya fry – Andhra style stuffed brinjal fry recipe

  Prepare time:
 Cook:
 Serves: 4

 Main Ingredients:

  •  brinjal

 Ingredients

  •   Baby eggplant or purple brinjals - 300 gms, wash, make + quarters with stalk intact and apply oil
  •   Tamarind - small gooseberry size, soak in 1/3 cup warm water and extract juice
  •   Jaggery - 1 tsp, grated
  •   Salt - as required
  •   For stuffing:
  •   Coriander seeds - 1 1/2 tbsps (dhania/dhanayalu)
  •   Channa dal - 2 1/2 tbsps (Bengal gram/senaga pappu)
  •   Urad dal - 1 tbsp (split gram dal/minappa pappu)
  •   Red chillis - 4-5, tear and de-seed
  •   Cumin seeds - 1/2 tsp (jeera/jeelakara)
  •   Methi seeds - 1/2 tsp (fenugreek seeds/menthulu)
  •   Sesame seeds - 1 1/2 tbsp (til/nuvvulu)
  •   Salt to taste - 1/2 tsp
  •   For tempering:
  •   Oil - 2-3 tbsps
  •   Mustard seeds - 1/2 tsp (optional)
  •   Asafoetida - 1/4 tsp
  •   Curry leaves - 1 sprig

Method for making Gutti vankaya fry – Andhra style stuffed brinjal fry recipe

Add 1/2 tsp oil in a wide cooking vessel, add coriander seeds and stir fry till it turns slightly dark in color. Remove. Similarly, add channa dal and urad dal, roast till them till they turn red and remove. Dry roast dry red chillis, methi seeds, and cumin together till the methi seeds turn red in color. (ensure methi seeds are nicely roasted) Add sesame seeds and roast for a min and remove. Cool the dry roasted ingredients.
Add salt to the roasted ingredients and grind them all together to a coarse powder. Stuff each brinjal with the coarsely ground powder.
In the same vessel, add the remaining oil, add mustard seeds and allow to splutter. Add asafoetida and curry leaves and toss them for a few seconds. Place the stuffed brinjals as a single layer and cook on high flame for 3 mins.
Place a lid and let them cook on low flame for 12 mins. Keep checking on them at regular intervals and flip them over to ensure they don't burn or stick to the pan.
Continue to roast the brinjals without the lid for another 10 mins on low flame. Check at regular intervals and flip over. Sprinkle the tamarind extract over the brinjals along with the grated jaggery and, 1/2 tsp salt and continue to cook them till they turn soft. It should take approx 15-20 mins for the brinjals to be well roasted. There will be no moisture left.
Do check if salt is required and adjust salt accordingly.
Serve with steamed rice, sambar, and papad.

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Gutti vankaya fry recipe, an Andhra style stuffed brinjal fry that's the best among stuffed eggplant recipes Indian style. How to make stuffed eggplant
  • Chandran Nedungadi

    The preparation was delicious and really hit the spot. I mixed a teaspoon or two of oil to the ground powder to hold the powder in the slits of the brinjals while frying.