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Gutti Vankaya Kura | Andhra style Stuffed Brinjal Fry

July 29, 2014 By Vidya Srinivasan 45 Comments

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Gutti Vankaya kura | stuffed brinjal | Andhra style stuffed brinjal is tasty side prepared with brinjal and freshly ground spice. Andhra style stuffed brinjal tasted yum with rice. 

IMG_8708

Gutti Vankaya kura | stuffed brinjal | Andhra style stuffed brinjal is tasty side prepared with brinjal and freshly ground spice. Andhra style stuffed brinjal tasted yum with rice. 

I love the masala powder my Amma prepares for Vaangi Bath. I always wanted to cook brinjal with that powder as a stuffing. Have added additional ingredients, and prepared a new version of masala for stuffing. Loved this way of stuffed brinjal 🙂 If you get small brinjals, both stuffed brinjal and Ennai Kathirikai Kuzhambu are great dishes to try.

Brinjal recipes in TMF

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Ingredients

  • Brinjal/Eggplant/Aubergine - 15 medium sized
  • Salt - as needed
  • Stuffing:
  • Onion - 1 roughly chopped
  • Garlic - 2 pods
  • Coriander seeds - 2 tbsp
  • Bengal gram/Chana Dal - 2 tbsp
  • Red chillies- 3 Adjust according to your spice level
  • Cumin Seeds - 1 tsp
  • Pepper - 1/2 tsp
  • White Sesame seeds - 1 tsp
  • Peanut - 3 tbsp
  • Grated coconut - 2 tbsp Optional
  • Oil - 1 tsp
  • To Temper:
  • Sesame Oil - 2 tbsp
  • Mustard - 1/4 tsp
  • Curry leaves - 1 spring

Instructions

  • Wash brinjals and make 2 slits to form a cross, leaving the stalks intact. Put the brinjals in water to avoid them turning black
  • Add oil to the pan. once the oil is hot, add onion and garlic, and saute till the onions are cooked. Add remaining items listed under "Stuffing" and saute till they are golden brown. Cool them and blend them into a paste by adding little watEr
  • Add oil to the Pan, when the oil is hot, add mustard seeds and let them splutter. Add brinjals and curry leaves. Cook on low flame
  • When the brinjals are half cooked, add the stuffing paste and mix gently. Cover the lid and cook. Sprinkle some water if required. The stuffing goes inside the brinjal slits, and also coats the outside
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Notes

  1. Can add tamrind/ tomatoes if you want it to be tangy
  2. Instead of grinding onions, you can also saute them directly
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

Stuffed Brinjal

Preparation Time : 10 min |  Cooking Time : 25 min

Recipe Category : Side Dish

Ingredients:

Brinjal/Eggplant/Aubergine – 15 medium sized

Salt – as needed

Stuffing:

Onion – 1, roughly chopped

Garlic – 2 pods

Coriander seeds – 2 tbsp

Bengal gram/Chana Dal – 2 tbsp

Red chillies- 3 ( Adjust according to your spice level)

Cumin Seeds – 1 tsp

Pepper – 1/2 tsp

White Sesame seeds – 1 tsp

Peanut – 3 tbsp

Grated coconut – 2 tbsp (Optional)

Oil – 1 tsp

To Temper:

Sesame Oil – 2 tbsp

Mustard – 1/4 tsp

Curry leaves – 1 spring

IMG_8702

Method:

  • Wash brinjals and make 2 slits to form a cross, leaving the stalks intact. Put the brinjals in water to avoid them turning black
  • Add oil to the pan. once the oil is hot, add onion and garlic, and saute till the onions are cooked. Add remaining items listed under “Stuffing” and saute till they are golden brown. Cool them and blend them into a paste by adding little water

IMG_8696

  • Add oil to the Pan, when the oil is hot, add mustard seeds and let them splutter. Add  brinjals and curry leaves. Cook on low flame

IMG_8699

  • When the brinjals are half cooked, add the stuffing paste and mix gently. Cover the lid and cook. Sprinkle some water if required. The stuffing goes inside the brinjal slits, and also coats the outside

IMG_8700

IMG_8705

 

Filed Under: Poriyal | Curry | Fry, Side Dish Tagged With: andhra, aubergine, baigan, baria gutti, barwan, bharia, bharli, bharwa, dish, easy, Egg, enngeyi, Guthi Vankaya, Indian, kura, maharastrian, Masala, plant, Recipe, s, side, simple, style, thokku, vangi, vankaya, variety

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Comments

  1. Asmithaaa says

    July 29, 2014 at 23:52

    Reminded me my mother’s Brinjal stuffed curry , we call it as “Ennegayi in karnataka”….. Thanks for sharing and making world to know the Indian myriad world of cooking!!!!!!!!……..proud of you 🙂

    Reply
    • Traditionally Modern Food says

      July 30, 2014 at 00:08

      Thanks for introducing new term:-) blogging is fun I am learning a lot

      Reply
  2. Malar says

    July 29, 2014 at 23:56

    Looks very nice Vidya 🙂

    Reply
    • Traditionally Modern Food says

      July 30, 2014 at 00:03

      Thanks Malar:-)

      Reply
  3. Charanya says

    July 30, 2014 at 00:04

    Wow Vidz. 🙂 I make eggplant rice all the time 🙂 Can’t wait to try this. I have to go Indian grocery shopping-so if I find these small sized brinjals-Am trying this next 🙂 <3

    Reply
    • Traditionally Modern Food says

      July 30, 2014 at 00:07

      Charanya, Eggplant rice is my favorite as well:-)Glad that you liked it, do try

      Reply
  4. cafegarima says

    July 30, 2014 at 00:27

    Yummy baingan!!

    Reply
    • Traditionally Modern Food says

      July 30, 2014 at 00:36

      Thanks G:-)

      Reply
  5. Chitra Jagadish says

    July 30, 2014 at 04:10

    Ennegayi in karanataka and akki roti hmmm one of my family favourite combo. …just yum…

    Reply
    • Traditionally Modern Food says

      July 30, 2014 at 11:34

      Asmitha also told this Chitra. I have tasted akki roti I liked that, yummy breakfast na.

      Reply
  6. My Kitchen Moments says

    July 30, 2014 at 06:31

    Brinjal dishes are my favorite anytime 🙂

    Reply
    • Traditionally Modern Food says

      July 30, 2014 at 11:33

      Aiswarya, we have lot of similar liking:-)

      Reply
      • My Kitchen Moments says

        July 31, 2014 at 01:11

        Yes dear 🙂 <3

        Reply
        • Traditionally Modern Food says

          July 31, 2014 at 21:29

          <3

          Reply
  7. sindhoooo says

    July 30, 2014 at 08:04

    Sure to try this! Thank you so much for this recipe…

    TC! Keep smiling 🙂

    Reply
    • Traditionally Modern Food says

      July 30, 2014 at 11:32

      Thanks Sindhu:-)

      Reply
  8. natasha says

    July 30, 2014 at 10:18

    Your mom seems to be an amazing cook…very interesting recipe..I never eat baingan but hubby loves it…shall make for him soon…will let you know then…

    Reply
    • Traditionally Modern Food says

      July 30, 2014 at 11:32

      Thanks for complimenting my mom Natasha:-) glad that you liked. Do try and let me know

      Reply
  9. gayathri says

    July 30, 2014 at 11:38

    lovely yummy curry.wish to have it with hot rice.

    Reply
    • Traditionally Modern Food says

      July 30, 2014 at 11:42

      Thanks Gayathri:-)

      Reply
  10. spiceinthecity says

    July 30, 2014 at 13:03

    Wow, this must taste so good! I am not fond of brinjals unless they have lots of spices or a smokey flavor! These look wonderful 🙂

    Reply
    • Traditionally Modern Food says

      July 30, 2014 at 13:13

      Thanks Naina:-)

      Reply
  11. food passion and love says

    July 30, 2014 at 13:59

    Egg Plant is not my favourite among veggies,but this sure looks great!New to me!!

    Reply
    • Traditionally Modern Food says

      July 31, 2014 at 13:42

      Thanks Shannu:-) agree many don’t like eggplant I am exception

      Reply
  12. Christy Birmingham says

    July 30, 2014 at 14:13

    I bet they taste great!!

    Reply
    • Traditionally Modern Food says

      July 31, 2014 at 13:41

      Yes Christy:-)

      Reply
  13. Mary Frances says

    July 30, 2014 at 15:57

    This looks like the perfect savory dish to serve with some pilaf or couscous, thanks for sharing!

    Reply
    • Traditionally Modern Food says

      July 31, 2014 at 13:40

      Yes Mary, great accompaniment with couscous:-)

      Reply
  14. Namrata says

    July 30, 2014 at 21:47

    yumm! I make stuffed eggplants with onion tomato mixture.. typical north indian style. I wanted one with nutty texture. Yours fits the bill – perfectly!

    Reply
    • Traditionally Modern Food says

      July 31, 2014 at 13:39

      I like onion and tomato stuffing also. Thanks Namrata:-)

      Reply
  15. marudhuskitchen says

    July 30, 2014 at 21:49

    I love the masala coated brinjal and the stuffing….lovely dish

    Reply
    • Traditionally Modern Food says

      July 31, 2014 at 13:38

      Thanks Vani:-)

      Reply
  16. chitra says

    July 31, 2014 at 03:31

    Lovely,My fav side dish.U made me drool 🙂

    Reply
    • Traditionally Modern Food says

      July 31, 2014 at 13:37

      Thanks Chitra:-)

      Reply
  17. Arpita@ The Gastronomic Bong says

    July 31, 2014 at 16:54

    Yum!! Stuffed eggplant is one of my favourites.. This looks so delicious.. I am surely making this tomorrow…

    Reply
    • Traditionally Modern Food says

      July 31, 2014 at 20:42

      Glad you liked it:-) So try Arpita. Waiting to hear from you

      Reply
  18. Sony P says

    July 31, 2014 at 17:29

    My favorite dish……. Looks yummm!!

    Reply
    • Traditionally Modern Food says

      July 31, 2014 at 20:41

      Thanks Sony:-)

      Reply
  19. Sasha says

    July 31, 2014 at 21:21

    All your recipes look so amazing!! Your family will never know how lucky they are! 🙂

    Reply
    • Traditionally Modern Food says

      July 31, 2014 at 21:28

      Thanks for your kind words Sasha:-)

      Reply
  20. Liz says

    August 1, 2014 at 20:43

    what a fun thing to do with eggplant! Learning so much from you 🙂

    Reply
    • Traditionally Modern Food says

      August 1, 2014 at 22:14

      Thanks Liz:-) glad you liked it

      Reply

Trackbacks

  1. Brinjal Rice – Vangi Bath | Traditionally Modern Food says:
    January 7, 2015 at 16:41

    […] it comes to brinjal i have many favorites  like Gotsu, brinjal rice and stuffed brinjal, Enna Kathirikai Kuzhambu, Sutta kathirikai Chutney. Brinjal rice is great for lunch box. As a kid, […]

    Reply
  2. Sutta Kathirikai Chutney | Traditionally Modern Food says:
    January 11, 2015 at 20:32

    […] brinjal. I have already posted some brinjal recipes like Brinjal Rice, Enna Kathirkai Kuzhambu and Stuffed Brinjal. Usually in India, Sutta Kathirikai Thogayal is prepared by roasting brinjal directly in flame. […]

    Reply
  3. Baigan Bharta |Bhaigan Barta | Eggplant Curry says:
    March 7, 2017 at 22:19

    […] Stuffed Brinjal […]

    Reply

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Hi, I am Vidya Srinivasan. Thanks for visiting my page. I am a traditionalist when it comes to cooking but I love adding modern twists. Read More…

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