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Loading...Gutti Vankaya is a signature Andhra Pradesh dish in which small purple eggplants are quartered and packed with a roasted peanut, sesame, and coconut spice paste, then slow-simmered in a tangy tamarind-tomato gravy. The stuffing seeps into the flesh as the brinjals soften, yielding a smoky, nutty, and fiery curry traditionally served with hot steamed rice and a dollop of ghee.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 285 kcalCalories
- 18 gFat
- 3 gSaturated Fat
- 26 gCarbs
- 9 gFiber
- 11 gSugar
- 7 gProtein
- 620 mgSodium
- 580 mgPotassium
- 95 mgCalcium
- 3 mgIron
- 22 mgVitamin C
- 85 mcgVitamin A
Ingredients
For the stuffing paste
- 2 tbsp raw peanuts
- 1 tbsp white sesame seeds
- 2 tbsp dried unsweetened coconut flakes
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 4 garlic cloves, peeled
- 1 inch fresh ginger, chopped
- 3 to 4 green Thai chilies, chopped
- 1 tsp Kashmiri red chili powder
- 1/2 tsp ground turmeric
- 1 tbsp thick tamarind paste
- 1 tsp jaggery or brown sugar
- 1 tsp kosher salt
For the eggplants and curry
- 8 to 10 small purple Indian eggplants (about 500 g), stems intact
- 3 tbsp sesame oil (nuvvula noone)
- 1 tsp black mustard seeds
- 1 tsp cumin seeds
- 10 to 12 fresh curry leaves
- 1 large yellow onion (180 g), finely chopped
- 2 medium Roma tomatoes (200 g), finely chopped
- 1/2 tsp ground turmeric
- 1 tsp Kashmiri red chili powder
- 2 tsp coriander powder
- 1 cup hot water
- 1 tsp kosher salt, plus more to taste
- 2 tbsp chopped fresh cilantro for garnish
Directions
- Rinse the eggplants and pat dry. Make a deep cross slit from the bottom up to about 1 cm below the stem so each brinjal opens into four connected wedges without breaking off. Soak them in salted water for 10 minutes to prevent discoloration, then drain.
- Dry-roast the peanuts, sesame seeds, dried coconut, coriander seeds, and cumin seeds in a small skillet over medium-low heat for 3 to 4 minutes, stirring constantly until fragrant and lightly golden. Transfer to a small spice grinder or mortar.
- Add the garlic, ginger, green chilies, red chili powder, turmeric, tamarind paste, jaggery, and salt to the grinder. Pulse to a thick, coarse paste, adding 1 to 2 teaspoons of water only if needed; the paste should hold together when pinched.
- Tuck 1 to 2 teaspoons of the spice paste into each slit eggplant, pressing gently so it fills the cavity. Reserve any leftover paste for the gravy.
- Heat the sesame oil in a wide heavy-bottomed pan or kadai over medium-high heat. Add the mustard seeds and let them pop, then add cumin seeds and curry leaves and sauté for 20 seconds until sizzling.
- Add the chopped onion and cook for 5 to 6 minutes until soft and golden at the edges. Stir in the tomatoes, turmeric, red chili powder, and coriander powder, and cook for 4 minutes until the tomatoes break down into a thick masala.
- Nestle the stuffed eggplants into the gravy in a single layer, add the reserved stuffing paste, salt, and 1 cup of hot water. Cover and simmer on low for 18 to 22 minutes, turning the brinjals once halfway through, until the eggplants are completely tender and the gravy is thick with oil pooling at the edges.
- Taste and adjust salt and tang. Sprinkle with cilantro and serve hot with steamed rice, jowar roti, or phulka, accompanied by a side of plain yogurt or ghee.
Cook’s Notes
- Choose small, firm, glossy eggplants of uniform size so they cook at the same rate and absorb the stuffing evenly.
- Dry-roast the nuts and seeds on low heat only until just fragrant; over-roasting turns the paste bitter and smoky.
- Sesame oil is non-negotiable for authentic Andhra flavor, but peanut oil is an acceptable substitute; avoid neutral oils.
- Adjust the number of green chilies and red chili powder to dial the heat up or down without losing the characteristic Andhra kick.
- For a richer finish, swirl in 1 tablespoon of ghee just before serving and pair with steamed sona masuri rice.
