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    Home » Recipes » Curries & Stir Fries

    Published: May 19, 2019 · Modified: Jul 30, 2020 by Usha Rao

    Gutti Vankaya Masala - Stuffed Baby Eggplant Curry

    Jump to Recipe

    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.

    Gutti vankaya masala is a flavorful eggplant curry stuffed with peanut sesame spice mix.

    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.

    Stuffed baby eggplant curry - a side for steamed rice and flavored rice.

    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.

    Last in the stuffed food series is gutti vankaya masala. The other two under this theme are aloo paratha and cabbage bell pepper sandwiches.

    Stuffed brinjal curry with bagara rice

    Gutti Vankaya Masala ~ Stuffed Eggplant Curry Recipe

    📖 Recipe

    Gutti vankaya masala is a flavorful eggplant curry stuffed with peanut sesame spice mix.

    Gutti Vankaya Masala

    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
    5 from 3 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: Indian, South Indian
    Prep Time: 10 minutes minutes
    Cook Time: 25 minutes minutes
    Servings: 3
    Calories:
    Author: Usha Rao

    Ingredients

    Masala ~ Stuffing Spice Mix

    • 2 tablespoon Roasted Peanuts
    • 1 tablespoon Roasted Sesame Seeds
    • 2 tablespoon Dry Coconut pieces
    • 1 teaspoon Chili Powder
    • 1 teaspoon Coriander Powder
    • ¾ teaspoon Salt

    Vankaya Masala ~ Curry

    • 8 small Baby Eggplants about 200 grams
    • 3 tablespoon Oil
    • ½ cup chopped Onion 1 medium onion
    • 1 tablespoon Ginger Garlic Paste
    • 1 teaspoon Coriander Powder
    • ½ teaspoon Chili Powder adjust to taste and masala also have some chili powder
    • ¼ teaspoon Turmeric Powder
    • ½ - ¾ teaspoon Salt
    • ½ cup chopped Tomato 1 medium sized tomato
    • 1 - 1 ¼ cup Water
    • Cilantro to garnish

    Instructions

    Masala ~ Stuffing

    • 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.

    Vankaya Masala ~ Curry

    • 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.

    Notes

    • 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.  
    Tried this recipe?Share a photo! Mention @usha_myspicykitchen or tag #Usha_MySpicyKitchen!

    Like the recipe, Pin It.

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    Reader Interactions

    Comments

      5 from 3 votes

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    1. Megan says

      March 06, 2021 at 10:17 pm

      5 stars
      One of my favorites! But we added some green chilies also. 😄

      Reply
      • Usha Rao says

        March 08, 2021 at 10:55 am

        That is good to know, Megan. Even I add chilies sometimes.

        Reply
    2. Sowmya says

      September 28, 2019 at 4:52 am

      I made this for lunch today Usha and it turned out so delicious! Everyone loved it. Thanks a bunch for the recipe...it’s a keeper!!

      Reply
      • MySpicyKitchen says

        September 29, 2019 at 10:12 am

        Thank you, Sowmya. I am so glad your family liked it and it turned our delicious!

        Reply
    3. Narmadha says

      June 20, 2019 at 8:27 am

      5 stars
      So flavorful and delicious dish. they look so inviting and tempting. I am drooling over the plate. 🙂

      Reply
    4. Srivalli Jetti says

      May 30, 2019 at 6:01 am

      This is our favorite one Usha, love how yummy your pictures look! Enjoyed all your stuffed dishes this week!

      Reply
    5. Pavani says

      May 29, 2019 at 6:05 pm

      5 stars
      OMG! my drooling over the screen, it looks absolutely mouthwatering and I too make this recipe similar to yours, Beautiful presentation.

      Reply
    6. Gayathri Kumar says

      May 24, 2019 at 8:42 am

      I love stuffed eggplants so much. The stuffjng of peanuts, sesame and coconut sounds so full of flavour. And that thick curry looks fantastic.

      Reply
    7. harini says

      May 23, 2019 at 9:23 am

      My mom prepares this almost with the same masala. Good one, Usha.

      Reply
    8. Kalyani says

      May 22, 2019 at 2:45 am

      I had seen this last week on Pavani's blog (cookshideout) and now this recipe on ur blog looks soooo inviting Usha. we make a similar version but very rarely and that too only with Jowar Bhakri..

      Reply
    9. Vaishali Sabnani says

      May 20, 2019 at 11:38 pm

      The stuffing sounds delicious , since I am allergic to eggplants I can give it a try with potatoes , I am sure they will taste equally good .

      Reply
    10. Rajani says

      May 19, 2019 at 8:35 pm

      I have made this from Valli’s blog and we loved it so much! It’s been a while since I made it, your post is reminding me to prepare it again:-)

      Reply

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    Hi, I am Usha! Welcome to my space. I am the content creator and photographer here. I love cooking and all the recipes on the site are tried and tested in my kitchen.

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