Guthi Vankaya or Stuffed Brinjal Fry is one of the most favorite Andhra special recipes for a lot of Telugites. My association with Brinjal or eggplant is always an oscillating one. From loving it to hearting it, I went to hating it to loathing it and the circle just continues. I am at a stage where I am loving this vegetable again and hence making it quite often these days. When I was bored with the usual brinjal stir fry recipes, I was checking with amma on what else could be done. Amma told me a simple Guthi Vankaya or Stuffed Brinjal fry that sounded really interesting. Not only that, she had made it once for lunch and that had everyone raving about it. The husband in particular was at my back prodding me to get the recipe and make it again. Well, that explains this post 🙂
This is not the most traditional Guthi Vankaya recipe – infact there are a number of recipes, given the fact that 99% of the Andhra Pradesh’s population loves their Brinjal. The beauty of this recipe is that there is no elaborate preparation required. And the dish can be made in a jiffy. This Guthi Vankaya recipe really goes with rice, with a dollop of ghee on top. Guthi in Telugu means bunch and Vankaya – Brinjal. So this is nothing but a recipe where Brinjal is cooked in full – along with this stalk. While eating this dish, the stalk has to be discarded. The vegetable would be cooked well and the stuffing crispy making it really easy to remove the stalk while eating. I used the long variety violet brinjals to make this dish as I prefer them to the usual rounded ones but any variety can be used except really large eggplants.
To make Guthi Vankaya | Stuffed Brinjal Fry
What I used –
- Brinjals, 8-10
- Gram Flour/Besan, 2.5 tbsp
- Red Chilli Powder, 1 tsp
- Curry Masala Powder, ⅓ tsp
- Ginger Garlic Paste, ¾th tsp
- Dry Coconut Grated, 1 tablespoon (optional)
- Oil, 1 teaspoon + 2 tsp
- Salt, as required
- Water, few teaspoon (optional)
How I made –
1. Wash all the brinjals and cut off the tips of the stalks. Make a slit at the center of the brinjal that runs almost down to its tip but ensure that the brinjal should not be cut in half. If you are using rounded brinjals, make another similar cut diagonally.
2. In a bowl, add gram flour/besan, red chilli powder, curry masala powder, ginger garlic paste, salt required for the stuffing and 1 teaspoon of oil. Mix well.
3. If required, add a few teaspoon of water so that the stuffing forms a firm round ball.
4. Take each of the slit brinjal, and stuff it with a small ball of the above made stuffing in such a way that it is equally filled along the cut and forms a proper layer. When the brinjal is pressed from both sides, the stuffing stays intact. Repeat the same with the rest of the brinjals.
5. In a nonstick pan, heat 2 teaspoon of oil. Place the prepared brinjals in the heated oil. Sprinkle salt required for the brinjals on top. Cover it with lid.
6. Every 3-4 mins, turn the brinjals so that all the sides are cooked well and the stuffing on all sides is golden brown.
7. When the brinjals have turned a pale purple color and are slightly shrunken with the stuffing crispy and golden brown, remove from heat.
8. Serve hot with rice and a dollop of ghee. I made rasam/charu to go with this and it was super yumm.
- It’s important to leave the stalks on the brinjal/eggplant. Do not cut it all the way through.
- Use the brinjals immediately after cutting them. Keep the stuffing ready and then cut the brinjals – this will ensure that the brinjals are not oxidizing and there is no bitter after taste with the cooked brinjals.
- To the stuffing, 1 tablespoon of dry coconut can be added which enhances the taste.
- While cooking, place the brinjals carefully one after the other. Keep turning them at regular intervals to cook evenly.
- Do not make the stuffing too watery, it can come out of the brinjals easily. Lock the stuffing tightly in between the brinjals by pressing them after stuffing.