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Gutti vankaya masala is a flavorful South Indian stuffed baby eggplant curry. Eggplants stuffed with peanuts, sesame seeds and coconut pairs well with steamed and flavored rice.
What is stuffed eggplant curry?
Baby eggplants stuffed with peanut sesame coconut spice mix and cooked in an onion tomato base. I usually make a drier version of no tomato stuffed eggplant (vankaya poornam) with just sesame seeds.
Today’s stuffed baby brinjal (eggplant) masala is close to famous bagara baingan but for the stuffing and the consistency of the curry. The plan was to make a bagara baingan like consistency to serve with bagara rice. But few minutes away from the stove and it is a thick curry. Nevertheless, it is a good side even for bagara rice.
Gutti Vankaya Masala ~ Stuffed Eggplant Curry Recipe
Gutti vankaya masala is a flavorful South Indian stuffed baby eggplant curry in onion tomato base. Stuffing is a peanut coconut sesame spice mix. Curry pairs well with steamed and flavored rice
- 2 tbsp Roasted Peanuts
- 1 tbsp Roasted Sesame Seeds
- 2 tbsp Dry Coconut pieces
- 1 tsp Chili Powder
- 1 tsp Coriander Powder
- ¾ tsp Salt
- 8 small Baby Eggplants about 200 grams
- 3 tbsp Oil
- ½ cup chopped Onion 1 medium onion
- 1 tbsp Ginger Garlic Paste
- 1 tsp Coriander Powder
- ½ tsp Chili Powder adjust to taste and masala also have some chili powder
- ¼ tsp Turmeric Powder
- ½ - ¾ tsp Salt
- ½ cup chopped Tomato 1 medium sized tomato
- 1 - 1 ¼ cup Water
- Cilantro to garnish
I usually stock my pantry with roast sesame seeds and peanut. These come in handy when preparing masala curries. If you do not have these handy, dry roast them.
Dry roast peanuts in a pan or in a microwave for 2 minutes turning around every 30 seconds. Let cool.
Wash sesame seeds and dry roast and let cool.
- Take peanuts, sesame seeds, coconut pieces in a spice grinder and make a fine powder.
- Transfer to a bowl, to it add rest of the ingredients listed under masala. Mix everything well and keep aside until ready to use.
- Wash eggplants, trim the stalk keeping in about ½” stalk.
- Make a deep ‘plus’ cut on each eggplant, on the opposite side of the stalk. Take care not to cut it half.
Stuff masala in eggplants and keep aside. There will be some leftover masala, keep it aside.
- Heat oil in a pan, add onions and saute until soft.
- Add ginger garlic paste and saute until raw ginger smell dissipates.
Add spices, stir for few seconds and add tomatoes.
- Mix well, reduce the flame, cover and cook until tomatoes are mushy.
Add eggplants and saute for 2-3 minutes until eggplants change color.
- Add remaining masala to eggplants and give a good stir until masala blends in.
Increase the flame, add water, mix well and bring it to a boil.
Reduce the flame to medium, cover and cook until eggplants are cooked. Keep stirring in between and it will take 6-8 minutes to cook and longer if eggplants are big.
- Taste the curry and adjust seasoning.
- Cook until gravy thickens and desire consistency is reached.
Serve with roti, steamed rice and flavored rice.
- Substitute eggplants with long green chilies or long hot peppers.
- Adjust the consistency of the curry to your liking. Keep a thinner consistency when serving with flavored rice, pulao and biryani. For steamed rice, keep it thin or thick and I prefer thick consistency, slightly thicker than in the pictures.