Gutti Vankaya Curry Recipe

1 Month Vegan Challenge


  • 12 Small Brinjals / Eggplants
  • 1-2 Slit Green Chillies
  • 2-3 tbsp Oil
  • 1-2 tbsp Coriander Leaves

For the stuffing

  • 1 Dry Red Chilli
  • 2 Small Onions
  • 1/2 cup Peanuts
  • 1 tbsp Coriander Seeds
  • 2 tbsp Desiccated Coconut / Dry Coconut
  • 1 inch Cinnamon Stick
  • 3-4 Cloves
  • 1 inch Ginger
  • 3 Garlic Cloves
  • 1-2 Green Chillies
  • 1/4 tsp Turmeric Powder
  • Tamarind small lemon size ball
  • 1 tsp Jaggery
  • 1 tbsp + 1 tsp Oil
  • Salt to taste


  • To prepare the stuffing, heat a tsp of oil in a pan and add cloves, coriander seeds, cinnamon stick and peanut and fry until golden brown color.
  • Add dry red chilli and fry for a couple of seconds.
  • Take them out of the pan and keep it aside.
  • In the same pan, add one tablespoon of oil and add and saute slit green chillies and chopped onions until they are transparent.
  • Add dry coconut or desiccated coconut to it and give it a mix.
  • Combine the roasted peanuts mixture, sauteed onion, turmeric, ginger, garlic, tamarind, salt and jaggery in a blender and grind to a smooth paste by adding a little water. Keep it aside.
  • Wash the eggplants and make a plus (+) slit on the bottom of the eggplant. Keep one end intact.
  • Now stuff the eggplants with the ground mixture and keep them aside.
  • Heat 2-3 tablespoons of oil in a pan. Place the stuffed eggplants carefully into the pan and give it a mix.
  • Add the leftover filling and one cup of water to the pan.
  • Mix well and cover with a lid.
  • Let it cook over a medium – flame until they are soft and cooked.
  • Keep stirring in between and add more water if needed. Adjust salt if needed.
  • Once they are done, add chopped coriander leaves and serve hot with rice or roti.
1 Month Vegan Challenge

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