Stuffed Brinjal Curry

Stuffed Brinjal curry also know as gutti vankaya in Andra Pradesh, enne badane kai in Karnataka, super tasty curry that goes well with chapati, rice rotti, jowar rotti and even with hot plain rice.

The Andra style goes well with white rice and the spices that go into this may vary according to the region it is cooked.

The recipe here I’m sharing is Andra style.


For masala

  1. Peanut 2tsp
  2. Dry coconut 2tsp
  3. Red chilli powder one tsp
  4. Coriander powder 1tsp
  5. Garam masala powder 1/4tsp
  6. Turmeric powder 1/2 tsp
  7. White Sesame seeds 1tsp
  8. One medium size onion
  9. Garlic cloves 5 to 7
  10. Ginger 1inch
  11. Cinnamon stick 2inch
  12. Cloves 2 to 4
  13. Kopak buds (Marathi moggu) 1
  14. Curry leaves few
  15. Small half onion
  16. Salt to taste

Ingredients for seasoning

  1. Oil 7tsp
  2. Chopped onion 1
  3. Curry leaves few
  4. Round and small brinjal 250grams
  5. Chopped tomato 1 medium size
  6. Jaggery powder half tsp
  7. Small lemon size tamarind soaked in one cup of water


Wash the brinjal nicely, and slit into 4 keeping the stem intact and soak in water for 10min.

Dry roast the peanut and sesame seeds, make a powder and keep aside.

Now in a pan add 1tsp of oil, once it’s heated add cloves, cinnamon, kopak buds fry for few seconds, then add chopped onion, garlic, ginger, curry leaves and green chillies fry untill the onions are translucent. Then transfer this to bender along with this add red chilli powder, dry coconut shredded, coriander powder, garam masala powder along with half raw onion chopped.

Grind everything nicely with any water.

Take out the masala and mix with peanut and sesame powder add little bit salt too.

Now in the same pan add 1tsp of oil once it’s heated add chopped tomato and fry untill the tomato become soft, once it’s soft take out from the pan and keep aside .

Remove the brinjal from the water and stuff the powdered masala in them, and save little masala powder for later.

Now heat the pan with 5tsp of oil, add chopped onion, curry leaves fry for 1min , then add stuffed brinjal and fry for 5min in low flame , then cover and cook for another 5min, with little bit of water.

Then add the remaining masala powder, along with tamarind juice, salt and jaggery, now allow it to cook completely in low flame. Add more water according to your consistency.

Check for the salt, if it’s not enough add more.

Once it’s done add the fried tomatoes above the gravy and mix well, this gives amazing taste when we add fried tomatoes above the gravy. Garnish with chopped coriander and serve hot with white rice, chapati or rotti.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s