Stuffed Eggplant (gutti Vankaya)

Stuffed Eggplant, also known as Gutti Vankaya, is a popular dish in Telugu Cuisine. This flavorful and aromatic dish is made by stuffing small eggplants with a spicy and tangy masala mixture.

Stuffed Eggplant (gutti Vankaya)

Ingredients

  • 8 small eggplants
  • 1 cup roasted peanuts
  • 1/2 cup desiccated coconut
  • 2 onions, finely chopped
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon turmeric powder
  • 2 teaspoons red chili powder
  • 1 tablespoon coriander powder
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 1 sprig curry leaves
  • 2 tablespoons oil
  • Salt to taste

Instructions

  1. Wash and slit the eggplants lengthwise without cutting them into two pieces.
  2. Dry roast the peanuts and desiccated coconut separately until they turn golden brown. Grind them into a fine paste.
  3. Heat oil in a pan, add mustard seeds, cumin seeds, and curry leaves. Once they splutter, add chopped onions and sauté until they turn golden brown.
  4. Add ginger-garlic paste and sauté for a few minutes. Then, add the ground peanut-coconut paste, turmeric powder, red chili powder, coriander powder, and salt. Cook for 5-7 minutes.
  5. Stuff the prepared masala mixture into the slit eggplants.
  6. Heat oil in a deep pan, arrange the stuffed eggplants, cover, and cook on low heat for 20-25 minutes until the eggplants are tender.
  7. Serve hot with rice or roti.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
200 per serving
Carbohydrates
15g
Protein
5g
Fat
12g

Supplies

Deep pan Grinder Spatula

Tools

Knife Cutting board Pestle and mortar

Serving suggestions

Serve the Stuffed Eggplant with steamed rice, roti, or naan for a complete meal.

Tips & tricks

Make sure to choose small and firm eggplants for this recipe to ensure even cooking.

Cost

$10