Stuffed brinjal fry recipe made with peanuts, coconut, onions and basic spice powders.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes
  • Yield: 4
  • Category: Side
  • Cuisine: Andhra

Ingredients

  • 400 grams brinjals (or 8 to 10, / vankaya)
  • 2 onions (medium sized, (¾ cup sliced))
  • ¼ cup coconut
  • ¼ cup peanuts
  • 2 tbsp sesame seeds
  • ½ tsp cumin (/ jeera)
  • 1 ½ tbsp oil
  • 1 ½ tsp ginger garlic paste ((or ginger & garlic chopped))
  • 1 sprig curry leaves
  • 1 to 1 ½ tsp red chilli powder
  • 1 tsp coriander powder (or ¾ tsp garam masala)
  • salt (as needed)
  • lemon juice (or tamarind pulp as needed)
  • coriander leaves (few)

Method

Preparation

  1. Dry roast peanuts until nicely done. Saute sesame, cumin and coconut in the same pan. cool them.
  2. Saute onions until golden in 1 tsp oil. Saute also ginger garlic until the raw smell goes off.
  3. Add chili powder, coriander or garam masala powder and salt. Cool all these and blend to a coarse paste. Add lemon juice or tamarind as desired and mix well. Taste it and adjust the salt and chili.
  4. Wash and slit brinjals by keeping them intact towards the stem.
  5. Stuff this mixture and set them aside.

Making gutti vankaya fry

  1. Heat a pan with 1 tbsp oil and add these brinjals along with curry leaves. Toss them well to coat with oil. Cover and cook until done. Occasionally toss them or flip them to cook evenly.
  2. When the eggplants are cooked completely, the skin wilts off. Sprinkle coriander leaves.
  3. Serve stuffed brinjal fry hot with rice and ghee.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.