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Gutti Vankaya | Stuffed Eggplants

Gutti Vankaya
Gutti Vankaya is a traditional recipe made in Andhra Pradesh. We will find it in almost all wedding’s and festivals. This is a recipe request by one of my close friend for whom I made this recipe for a potluck and she liked it so much. We need tender eggplant for this and it is quite difficult for me to find it in my near by grocery shop. Last week I happened to visit Mustafa and took few packets of tender eggplants. Partially fried eggplants stuffed with a mix of spices & condiments and finally shallow fried in oil is all about this recipe.

Gutti Vankaya
Recipe Cusine – Indian | Preparation time : 15 mins
Cooking Time : 35 mins | Cooling time : 10 mins
Gas : Low




Ingredients
Tender Eggplant/Brinjal – 12
Guntur Chili – 4
Urad dhal – 2 tblsp
Chickpea/Bengal Gram – 2 tblsp
Cumin seeds – 1 tblsp
Coriander seeds – 1 tblsp
Turmeric powder – 1 pinch
Fennel seeds – 1/3 tsp
Methi seeds – ¼ tsp
Tamarind – 1 small lemon size
Garlic – 4
Hing powder – generous pinch
Curry leaves – few
Coriander – few
Salt to taste
Water – as needed
Oil – for deep fry
Oil –  6 tsp for cooking
Measurements
1 tsp = 5ml
1 tblsp – 15 ml
1 cup = 237 ml







Preparation

1.       Wash and cut the brinjals into 4 sides, keeping the stem intact. Once cut, put them in water.


2.       Cut the tamarind into small pieces.
3.       Take a deep fry pan and put oil.
4.       Take out the brinjals and pat them dry.

5.       Once the oil is in medium heat start frying the brinjals. It should be fried for only 30 – 40 seconds. Do not deep fry it. This is a very important step as we will cook the brinjals later. We are only making the outer portion to get cooked slightly.
6.       Strain and remove the excess oil using a tissue paper.
7.       Add 3 tsp of oil in a cooking pan and roast the following ingredients in the same order, starting with chili.
8.       Once roasted partially, add chickpeas/Bengal gram and let it get roasted partially.

9.       Add urad dhal and roast it in the same way like the rest.
10.   Add coriander seeds
11.   Add Cumin seeds
12.   Add fennel seeds

13.   Add methi seeds

14.   Add chopped tamarind

15.   Add hing powder
16.   Add garlic

17.   Add curry leaves

18.   Add salt

19.   Add turmeric powder.

20.   Mix all of them nicely and switch off the gas. Let it cool down completely.

21.   Once cool down, transfer them to a mixer and make it as a coarse powder.

22.   Take a mix and add water to it. Add water in such a way that we can just roll it like a ball.

23.   Start stuffing the fried brinjals.

24.   Take a pan and add 3 tsp oil and keep the gas in low flame.
25.   Arrange the stuffed brinjals in one side and close it with a lid. Let it cook on all the sides.
26.   Each side it must cook for 5 minutes by covering it with a lid.
27.   Garnish with coriander leaves.

Serve this with hot rice.



Notes


  • I have used Guntur chili’s , as it is too spicy I put only 4. You need to double if you are using any other chili.
  • The eggplants must be really tender and small. Bigger ones’ do not cook.
  • Adjust the salt once the powder is made, before adding the water to it.