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Gutti Vankaya

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