Wednesday, March 7, 2012

#22 : Gutti Vankaya ~ Stuffed Eggplant

Its time to talk about a culinary delicacy . This recipe of stuffed eggplant/brinjal is a cherished part of Andhra Cuisine . While different regions across the world have a variety of stuffing for eggplants , this recipe below is a personal version . I picked up tidbits of making it from my sister in law on extended conversations over the phone where she went through nifty details and step by step instructions. When I know that this curry is on the menu for the day , I'd skip my breakfast to leave out extra appetite. One can never get enough of it. It is nutty and crispy with delicate flavors of the eggplant . Really , there is no better way to relish it than eating it mixed with hot rice and a small dollop of ghee . Oh , did I forget to mention that the whole house smells of a wonderful aroma when the eggplants are almost done cooking?  

  • 10-12 small Brinjal/Eggplant 
  • 7-8 tsp of Kuralakaram 
  • 2-3 Tbs Oil
  • Salt
  1. Wash the eggplant . Remove and discard the stem
  2. Prepare kuralakaram as per the recipe here. Add salt as needed
  3. Make a deep slit at the base of the eggplant and stuff it with the Kuralakaram-salt mixture
  4. Heat oil in a large pan and add the stuffed eggplants. Cover and simmer for 45 min on mediuum-low heat/flame. From time to time , Keep turning the eggplants from one side to the other 
  5. Remove the lid of the pan when the eggplants are cooked completely. Fry for another 5-7 mins
  6. Serve hot with rice


  1. Lavani,

    It's such a nice thing you are doing - documenting your family's recipes.. Keep up the good work!
    Gutthi vankaya koora happens to be my absolute favorite!

  2. Luv. The name of ur blog,,.this one looks yum,,,

  3. Hi Lavani,
    Congratulations on winning the Indianfoodpalooza. First time visiting your space and I'm loving the idea of presenting family recipes. Though I'm not familiar with Andhra cuisine, I've had this in a friend's place and love it. Happy Blogging!
    Cheryl@ Kitchen kemistry