Gutti Vankai – Andhra Eggplant Recipe

Gutti Vanakai is a popular andhra curry made with tender eggplants stuffed with spicy masala mix.

For Masala

• Dry Red Chillies – 8 or to taste
• Dessicated Coconut – 1/4 Cup
• Curry Leaves – 1 Sprig
• Garlic – 3 big cloves
• Tamarind – 4 small flakes
• Clves -2
• Cinnamon stick – 1/2 inch piece
• Chanadal – 1 Tbsp
• Urid Dal – 1 Tbsp
• Jaggery – to taste
• Fenugreek Seeds – 5
• Coriander seeds- 1 tsp
• Cumin seeds- 1/2 tsp
• Asafoetida(hing) – pinch
• Salt – to taste
• Turmeric Powder – 1/2 tsp
• Oil – 1 Tbsp

For Frying Brinjals:

• Oil – for deep Frying
• Baby eggplants(brinjals, make crisscross cuts on top of the brinjals) – 6 no

For Curry:

• Oil – 1/2 Tbsp
• Salt – to taste
• Red Chilli Powder – to taste
• Cilantro(coriander leaves) – 1 Tbsp

Procedure:

• Deep fry the eggplants in medium hot oil till they are just tender (do not overcook the eggplants)
• FOr masala turn on the pan, and heat 1 Tbsp of oil, add fenugreek seeds, cinnamon stick, cloves, chanadala and fry for 30 secs, add in urid dal and fry for 30 more secs.Add dry red chillies, coriander seeds, cumin seeds, turmeric powder, asafoetida, salt, tamarind, garlic cloves. fry for a while.Afinnaly turn off the heat add in coconut and jaggery. Let all the roasted ingredients cool completely then blend to a fine powder.
• Add about a Tbsp of water to the masala powder and stuff the brinjals with a Tbsp of masala in each eggplant.
• Heat a pan and add 1/2 Tbsp of oil and place the stuffed eggplants onto it gently one after other, add in red chilli powder, salt and then slowly cook them covered for 10 mins till they are cooked completely and all the flavors from the masala are absorbed by the eggplants.Finish this off with some chopped cilantro.Serve with rice or roti.