Gutti Vankaya: Delicious Stuffed Eggplants from the Andhra Kitchen!

Gutti Vankaya

Here’s another recipe from the Andhra Kitchen called Gutti Vankaya or Stuffed Eggplants/Brinjals. It has a complex flavor and taste ensuing from the use of tamarind, jaggery, fenugreek seeds, coconut and peanuts. The result is just mouth-watering. Can be served with rice as well as rotis. Gutti Vankaya Ingredients:

  • 6 medium sized eggplants
  • 1 large onion
  • 5-6 pods of garlic
  • ½ cup grated coconut
  • 2 tbsp oil
  • 2 tbsp peanuts
  • A bunchful of coriander leaves
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • ½ tsp turmeric powder
  • 1 tsp red chili powder
  • Salt to taste
  • 1 tsp cumin seeds
  • 2 tsp of tamarind extract
  • ½ tsp of jaggery/sugar


  • Slit the eggplants into 4 quarters without removing the stalk and keep it aside.
  • In a pan heat some oil, add the chopped onion and garlic
  • Once the onions are pink, add peanuts and grated coconut and stir for 5 minutes
  • Once it cools, grind the mixture with jaggery.
  • Add salt, cumin, coriander and red chili powder to this mixture.
  • Now pick up each eggplant and stuff this mixture into it making sure the eggplant is held by the stalk.
  • In a pan, pour some oil, add cumin seeds and fenugreek seeds.
  • Once they splutter, place the eggplant pieces, pour the remainig mixture, add sufficient water, tamarind extract and cook till the eggplants are cooked well
  • Garnish with coriander leaves and serve hot

Preparation time: 30 minutes

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