Gutti Vankaya | Stuffed Brinjal Curry
Gutti Vankaya is a delicious south Indian recipe made with stuffed brinjals which is spicy, juicy gravy. There are many variations in the stuffing. I have learnt this recipe from my mother-in-law. Today I am sharing you gutti vankaya recipe with peanuts and copra powder stuffing which gives a very nice flavour to the gravy with simple step by step instructions along with photos. It goes well with white rice or chapati or jonna roti.
- 8 or 9 Brinjal or Egg plant
- 1 Onion
- 1 or 2 Tomato
- 5 or 6 pods Garlic
- 1/2 cup Peanuts
- 2 tbsp Coriander Powder
- 2 tbsp Chilli Powder
- 1/4 tbsp Turmeric
- 2 tsbp Copra Powder
- 1/2 tbsp Mustard Seeds
- 1 or 2 Red Chillies
- 2 tbsp Salt
- 1 tbsp Oil
Coarsely chop onion, tomato and garlic pods.
Dry Roast peanuts and cool them completely.
Wash the brinjal and make the slits by keeping them intact at the stems.
Add tomato, onion, garlic, peanuts, coriander powder, chilli powder, copra powder and salt to a blender and make a fine paste.
Heat oil in a pressure cooker, add mustard seeds and red chillies. When splutters add 1 tbsp finely chopped onions.
When the onions are translucent, add the masala paste.
Fry till the raw smell goes off and oil oozes out. Reduce the flame to low.
Take a spoon full of masala and fill it in brinjal.
Nicely fill the masala for all the brinjals and fry for 3-4 mins.
Add 1 cup of water, place the lid and cook for 1 or 2 whistles.
Gutti vankaya is ready. Serve hot with white rice or chapati or Jonna Roti.