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.

Gutti Vankaya

Course Main Course
Cuisine South Indian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 people


  • 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. 
    Gutti Vankaya
  • Dry Roast peanuts and cool them completely.
    Gutti Vankaya
  • Wash the brinjal and make the slits by keeping them intact at the stems.
    Gutti Vankaya
  • Add tomato, onion, garlic, peanuts, coriander powder, chilli powder, copra powder and salt to a blender and make a fine paste.
    Gutti Vankaya
  • Heat oil in a pressure cooker, add mustard seeds and red chillies. When splutters add 1 tbsp finely chopped onions.
    Gutti Vankaya
  • When the onions are translucent, add the masala paste.
    Gutti Vankaya
  • Fry till the raw smell goes off and oil oozes out. Reduce the flame to low.
    Gutti Vankaya
  • Take a spoon full of masala and fill it in brinjal. 
    Gutti Vankaya
  • 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
  • Gutti vankaya is ready. Serve hot with white rice or chapati or Jonna Roti. 
    Gutti Vankaya


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