Gutti Vankaya Dry / Stuffed Brinjal Dry

Brinjal/Vankaya is a vegetable many love and hate it, there’s no middle path 😊. Its been my favorite vegetable make anything from it would be first to devour it. Its called as Baingan in Hindi, aubergine in English, vankaya in Telugu, it called by many names in different regions.

Gutti Vankaya/Stuffed Brinjal is popular dish from Andhra Cuisine, its very delicious it can be cooked in dry and curry version. This is dry version without curry/gravy. We can say this is signature dish of Andhra Cuisine, one kept craving for more and more. Have always loved when my mom makes this dish this recipe is from my mom recipe trove 😊 which I am going to share it below…!

Normally to make this recipe we use a lot of oil tried using less oil to make it healthy. This is very similar to the brinjal curry i.e. enne badnakei, which is made in North Karnataka. The only difference is that in enne badnakei they use sesame seeds which we do not use in Gutti Vankaya Dry recipe.

If you looking for more recipes

• MOOLI/ RADISH / MULLANGI SAMBAR
• MUSHROOM ROAST
• KADALA BROWN CHANNA CURRY

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Gutti Vankaya Dry/ Stuffed Brinjal Dry

Nutritional Value: 125 Calories / Serving Fat 47 cal, Carbs 64 cal, Protein 14 cal.

Course Main Course

Cuisine Indian

Prep Time 25 minutes

Cook Time 25 minutes

Pre Cooking 20 minutes

Total Time 50 minutes

Servings 5

Calories 125 kcal

Author Kalyon Subbarao

Ingredients

• 250 Gms Brinjal with strips

To Dry Roast

• 1 ½ tbsp Chana dal
• 1 tbsp Urad Dal
• 1 Tbsp Coriander Seeds
• 1 ½ Tsp Jeera/Cumin Seeds
• ¼ Cup Dry Coconut
• 5 to 6 Dry Red Chillies

To Grind

• 2 Tsp of Jaggery Powder
• 4 to 5 Cloves of Garlic
• ½ tsp Turmeric
• 1 nos Onion Roughly Chopped
• Salt to taste
• Oil to Fry

Instructions

How to Cook Gutti Vankaya Dry/Stuffed Brinjal Dry ?

1. Dry Roast all the ingredients mentioned in the above list for “To Dry Roast “in one tsp oil. After the mixture is cooled down, grind them with jaggery, garlic, turmeric, onion, turmeric and salt to taste.
2. Slit the brinjal from the bottom into four parts keeping the whole brinjal stem intact. Pre-Cook/fry the brinjal in oil till its half done and keep it aside on a paper towel to drain the oil.
3. Stuff the brinjal with the prepared stuffing and steam them until they are done and soft.

Recipe Notes

You could also fry it for more better taste. Have steamed it make it bit healthy.