Gutti Vankaya Recipe - Andhra Style Stuffed Brinjal

Step 1: To prepare Gutti Vankaya Recipe (Andhra Style Stuffed Brinjal), get small brinjals since the smaller ones will be easy to have with phulkas or Rotis

Step 2: Slit them twice diagonally 3/4 th long such that you do not disturb their stalk/ crown

Step 3: You should have perfectly slit brinjals ready for filling from all 4 sides when you do this

Step 4: On a medium flame in a deep pan, bring tamarind extract and salt in sufficient water to boil

Step 5: Switch off flame and drop the brinjals in and close the lid

Step 6: Let it sit for 10 minutes

Step 7: Meanwhile, on a pan with little oil, shallow fry onions till soft

Step 8: Wet grind with a little tamarind-salt water that is used to half boil the brinjals and keep aside

Step 9: Take a kadai to dry roast all the ingredients mentioned under roast and grind over medium flame

Step 10: Take off the kadai when aromatic and let it cool a bit

Step 11: Use a mixer grinder to make semi fine powder

Step 12: Mix haldi/ turmeric and salt as required to this powder

Step 13: Mix this powder with wet grinded sauteed onions

Step 14: Add a small amount of tamarind- salt water to make very thick gravy and fill inside the brinjals

Step 15: Keep aside

Step 16: Prepare tadka with oil

Step 17: Add in jeera, bay leaves, curry leaves

Step 18: When they splutter, add stuffed brinjals and fry for 2-3 minutes

Step 19: Mix remaining gravy and more of water/ mix of tamarind and salt water and add to kadai

Step 20: Bring it to boil over low flame

Step 21: Sauté carefully such that the gravy doesn’t come out of the brinjals

Step 22: Switch off the flame when gravy thickens and brinjals appear cooked

Step 23: Serve Gutti Vankaya with either hot rice, biryanis, chapatis, phulkas or akki rotti to make it a main course meal