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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
Course Side Dish
Cuisine Indian, South Indian
Prep Time 10 minutes
Cook Time 25 minutes
Servings 3
Author Usha Rao


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


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.


  • 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.