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Stuffed Baby Eggplants - Gutti Vankai Recipe

Stuffed Baby Eggplants - Gutti Vankai is a popular Indian Side-Dish
Author :
On :
Tuesday, 8 August, 2017
Category :
Vegetarian Recipe
Course :
Side-Dish Recipe
Cuisine :
Indian Recipe
Technique :
Shallow-Fried Recipe
Difficulty :
Servings :
Serves 4
Rated 5 based on 100 votes


  • 8-9 - small eggplants
  • For the masala:
  • 2 - dry Red Chillies
  • 2 tbsp - Channa dal (Bengal gram dal)
  • 2 tbsp - Urad Dal (black gram dal)
  • 1 tbsp - Coriander seeds
  • 1 tsp - Cumin seeds
  • 10 - Curry leaves
  • 4 Cloves - Garlic
  • How to Make Stuffed Baby Eggplants - Gutti Vankai:

    1. Make two slits in the eggplants lengthwise starting at the tip opposite the stem (not all the way through) so you have something that resembles a flower bud with four petals.
    2. Place on a baking sheet coated with a spray of oil, spritz with another spray of oil on top of the eggplants and bake in an oven at 400 degrees F for 8 minutes until the eggplants begin to just tenderize.
    3. Remove from the oven and cool.
    4. Heat 1 tsp oil in a skillet, then add masala ingredients one by one, roasting each for a minute over a medium flame.
    5. Cool the masala ingredients, then powder them coarsely in a blender or a spice grinder.
    6. Place the masala on a dish and add enough water so that the spices come together in a ball.
    7. Divide into 8 or 9 pieces (going by the number of eggplants you have). Stuff each spice ball into an eggplant, taking care not to break off any of the petals.
    8. Heat 1 tsp oil in a skillet.
    9. Add the eggplants one by one (don't overlap) and cook over a medium-low flame, turning over the eggplant four times, once every five minutes, to ensure it is thoroughly cooked on all sides. The eggplant should be fork-tender (meaning a fork should sink into it without resistance).
    10. Serve hot with rice or chapatis and some dal.


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