South Indian style baby eggplants stuffed with chickpea flour or gram flour, desiccated coconut and spices. Quick and easy side dish for rice!
What is gutti vankaya?
Gutti vankaya is a traditional and delicious Andhra style (South India) of making the stuffed baby eggplant curry. It can be made with so many types of stuffings but the main ingredient is small or baby eggplants.
This recipe is one of the easy stuffed eggplant recipes that is made with chickpea flour/besan, desiccated coconut and spices.
I have already posted some classic gutti vankaya or stuffed brinjal recipes, check them below.
- Gutti vankaya kobbari karam
- gutti vankaya koora podi
- besan stuffed brinjal
- onion stuffed eggplant curry
How long can I store it?
It stays fresh for 1-2 days if stored properly in the refrigerator.
Serving suggestions:
It tastes great when served hot with plain white rice or basmati rice.
Tips:
Use small or baby brinjals or eggplants.
Always use a wok or wide pan to ensure even roasting.
Add more or less chilli powder according to your taste.
Step by step preparation:
- To make the stuffing, combine the chickpea flour, coconut, cumin seeds, salt and red chilli powder in a bowl. Add one tablespoon of oil to it and mix until well combined.
- Wash the brinjals and make a plus (+) slit on the bottom of the brinjal. Keep one end intact.
- Now stuff the brinjals with prepared chickpea flour mixture and keep them aside.
- Heat remaining oil in a pan and slowly drop the stuffed brinjals into the oil. Toss to coat them with oil.
- Cover with a lid and cook on a low – medium flame.
- Keep checking in between and tun the brinjals until they are evenly cooked.
- When they are soft, turn off the heat.
- Serve hot with steamed rice and ghee.
If you are looking for more South Indian Curry Recipes then do check the below recipes.
More South Indian Curry Recipes:
- Gutti Dondakaya Ulli Karam
- Vazha Pindi Thoran
- Aloo Allam Pachimirchi Koora
- Capsicum Senagapindi Koora
- Dondakaya Kobbari Karam
- Dosakaya Koora
Senagapindi Kobbari Gutti Vankaya Recipe Video below:
Besan Coconut Stuffed Brinjal Recipe
Ingredients
- 20 – 22 small Baby Brinjals / Eggplants
- ¼ cup Chickpea Flour / Besan
- ¼ cup Desiccated Coconut
- ½ tsp Cumin Seeds
- 1 tsp Red Chilli Powder (or as needed)
- 4 tbsp Oil
- Salt to taste
Instructions
- To make the stuffing, combine the chickpea flour, coconut, cumin seeds, salt and red chilli powder in a bowl. Add one tablespoon of oil to it and mix until well combined.
- Wash the brinjals and make a plus (+) slit on the bottom of the brinjal . Keep one end intact.
- Now stuff the brinjals with prepared chickpea flour mixture and keep them aside.
- Heat remaining oil in a pan and slowly drop the stuffed brinjals into the oil. Toss to coat them with oil.
- Cover with a lid and cook on a low – medium flame.
- Keep checking in between and tun the brinjals until they are evenly cooked.
- When they are soft, turn off the heat.
- Serve hot with steamed rice and ghee.
Video
Notes
Nutrition values are estimates only.
Reena says
excellent work….mam
Hari Chandana Ponnaluri says
Thank you! 🙂
Nandini says
Looks sooo tempting!! 🙂
Hari Chandana Ponnaluri says
Thank you so much! 🙂