Thursday, May 26, 2011

Gutti Vankaya / Stuffed Masala Brinjal(Egg Plant) / Masala Baingan

By now with the title, I know it's tempting.. Mouth watering to you! This is the most hot favorite Indian recipe. Made with all the rich spices which brings out the dish with an awesome flavor. Let's jump into the recipe immediately!!!
I love the gravy of Gutti vankaya and so, here comes the quantities which make much of the gravy... Enjoy the dish!!!

1 cup Peanuts/Pallilu
1/2 cup Bengal gram + Black gram(mixed equally)
7 Red Chillies
3 Garlic cloves
A small piece of Ginger
2 tbsp Cumin seeds/Jeera
1/4 cup Coriander seeds/Dhaniyalu
4 Black Pepper seeds/Miriyalu
2 Cloves/Lavangalu
1 small Cinnamon stick/Dalchina Chakka
Few curry leaves
1 Big Onion chopped thin
1 Large Tomato(2 if small) Chopped thin
Salt to taste


1. Heat oil in a pan. Add the Peanuts and fry for a min. Now add Bengal gram and Black gram. Fry for 2 min. Add Red Chillies, Garlic cloves and Ginger. Fry them until nice aroma is spread. Collect them into a Mixi jar and let it cool.
2. Heat the pan again with no oil as it is already greased. Add Cinnamon stick, Cloves, Cumin seeds, Pepper seeds, Curry leaves and Coriander seeds. Fry them again until nice aroma is spread. Collect it into the jar and keep aside.
3. Make a fine paste of all the ingredients above adding some water in the jar. Collect the paste in a bowl.
4. Add salt, turmeric powder and half of the chopped onion to this paste and mix well.
5. Slit the Brinjals 4 sides holding the bottom of it. Do make it into pieces but make the slits until above the bottom of the brinjal. Now, stuff the brinjals with the above masala paste.
6. Heat around 4 tbsp oil in a pan. Add the remaining chopped onion and fry until transparent. Add chopped tomato and mix well. Sprinkle some salt. Add the stuffed Brinjals and mix them well.
7. Add some water to it and cook it on a high flame for around 3 min and then cook on a low flame. Note that you need to mix it nicely once a while in between. Otherwise, the gravy may burn dark at the bottom and spoil the whole curry.
8. Once the Brinjal's are cooked softly, top it with some coriander leaves and serve hot with hot Rice.

1. Select almost equal size of Brinjals for this curry so that, they get cooked evenly while cooking them.
2. Also, select dark/violet colored Brinjals though this dish still comes tasty with the white brinjals.

1. Serve with hot white rice accompanied with plain dal(mudda pappu) and ghee. You will need nothing else this is a perfect Indian thali now if done with some papad.
2. Can also serve with any masala rice like Biryani, Pulao etc.

*We welcome your valuable suggestions/comments on this Recipe* I follow the following link for the unit conversions. Hope it will help. The link shows all the unit conversions for cooking


  1. I love the spices coming together for this dish. I would probably eat a lot of rice if I see this on the table. Great recipe!

  2. Hey Alisa.., yeah.. it usually happens with this recipe.. we tend to take a lot of rice if it is 'Guthi Vankaya'.., :) Thanks a lot!

  3. Hi.....I tried yours ....It was just too good. Thanks a lot !!!!

  4. TThanx for the posting this reciepe...I will try this and will update about it soon


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