Gutti Vankaya Recipe - Andhra Style Stuffed Brinjal
A vegetarian Andhra recipe with -10 brinjal (baingan / eggplant), tamarind paste - big lemon size, onions - sliced thin+ /2. Ready in 55 min, serves 4.
Curated bySuresh Naidu🇮🇳
Instructions
23 steps- 1
To prepare Gutti Vankaya Recipe (Andhra Style Stuffed Brinjal), get small brinjals since the smaller ones will be easy to have with phulkas or Rotis
-10 brinjal (baingan / eggplant)(8) - 2
Slit them twice diagonally 3/4 th long such that you do not disturb their stalk/ crown
- 3
You should have perfectly slit brinjals ready for filling from all 4 sides when you do this
-10 brinjal (baingan / eggplant)(8) - 4
On a medium flame in a deep pan, bring tamarind extract and salt in sufficient water to boil
tamarind paste - big lemon size(1) - 5
Switch off flame and drop the brinjals in and close the lid
-10 brinjal (baingan / eggplant)(8) - 6
Let it sit for 10 minutes
- 7
Meanwhile, on a pan with little oil, shallow fry onions till soft
onions - sliced thin+ /2(1 cup) - 8
Wet grind with a little tamarind-salt water that is used to half boil the brinjals and keep aside
-10 brinjal (baingan / eggplant)(8)tamarind paste - big lemon size(1) - 9
Take a kadai to dry roast all the ingredients mentioned under roast and grind over medium flame
- 10
Take off the kadai when aromatic and let it cool a bit
- 11
Use a mixer grinder to make semi fine powder
- 12
Mix haldi/ turmeric and salt as required to this powder
sunflower oil - as required - 13
Mix this powder with wet grinded sauteed onions
onions - sliced thin+ /2(1 cup) - 14
Add a small amount of tamarind- salt water to make very thick gravy and fill inside the brinjals
-10 brinjal (baingan / eggplant)(8)tamarind paste - big lemon size(1) - 15
Keep aside
- 16
Prepare tadka with oil
- 17
Add in jeera, bay leaves, curry leaves
sprig curry leaves(1) - 18
When they splutter, add stuffed brinjals and fry for 2-3 minutes
-10 brinjal (baingan / eggplant)(8) - 19
Mix remaining gravy and more of water/ mix of tamarind and salt water and add to kadai
tamarind paste - big lemon size(1) - 20
Bring it to boil over low flame
- 21
Sauté carefully such that the gravy doesn’t come out of the brinjals
-10 brinjal (baingan / eggplant)(8) - 22
Switch off the flame when gravy thickens and brinjals appear cooked
-10 brinjal (baingan / eggplant)(8) - 23
Serve Gutti Vankaya with either hot rice, biryanis, chapatis, phulkas or akki rotti to make it a main course meal
Rate this recipe
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Gutti Vankaya Recipe - Andhra Style Stuffed Brinjal
A vegetarian Andhra recipe with -10 brinjal (baingan / eggplant), tamarind paste - big lemon size, onions - sliced thin+ /2. Ready in 55 min, serves 4.
Curated bySuresh Naidu🇮🇳
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Directions
23 steps- 1
To prepare Gutti Vankaya Recipe (Andhra Style Stuffed Brinjal), get small brinjals since the smaller ones will be easy to have with phulkas or Rotis
-10 brinjal (baingan / eggplant)(8) - 2
Slit them twice diagonally 3/4 th long such that you do not disturb their stalk/ crown
- 3
You should have perfectly slit brinjals ready for filling from all 4 sides when you do this
-10 brinjal (baingan / eggplant)(8) - 4
On a medium flame in a deep pan, bring tamarind extract and salt in sufficient water to boil
tamarind paste - big lemon size(1) - 5
Switch off flame and drop the brinjals in and close the lid
-10 brinjal (baingan / eggplant)(8) - 6
Let it sit for 10 minutes
- 7
Meanwhile, on a pan with little oil, shallow fry onions till soft
onions - sliced thin+ /2(1 cup) - 8
Wet grind with a little tamarind-salt water that is used to half boil the brinjals and keep aside
-10 brinjal (baingan / eggplant)(8)tamarind paste - big lemon size(1) - 9
Take a kadai to dry roast all the ingredients mentioned under roast and grind over medium flame
- 10
Take off the kadai when aromatic and let it cool a bit
- 11
Use a mixer grinder to make semi fine powder
- 12
Mix haldi/ turmeric and salt as required to this powder
sunflower oil - as required - 13
Mix this powder with wet grinded sauteed onions
onions - sliced thin+ /2(1 cup) - 14
Add a small amount of tamarind- salt water to make very thick gravy and fill inside the brinjals
-10 brinjal (baingan / eggplant)(8)tamarind paste - big lemon size(1) - 15
Keep aside
- 16
Prepare tadka with oil
- 17
Add in jeera, bay leaves, curry leaves
sprig curry leaves(1) - 18
When they splutter, add stuffed brinjals and fry for 2-3 minutes
-10 brinjal (baingan / eggplant)(8) - 19
Mix remaining gravy and more of water/ mix of tamarind and salt water and add to kadai
tamarind paste - big lemon size(1) - 20
Bring it to boil over low flame
- 21
Sauté carefully such that the gravy doesn’t come out of the brinjals
-10 brinjal (baingan / eggplant)(8) - 22
Switch off the flame when gravy thickens and brinjals appear cooked
-10 brinjal (baingan / eggplant)(8) - 23
Serve Gutti Vankaya with either hot rice, biryanis, chapatis, phulkas or akki rotti to make it a main course meal
Rate this recipe
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