Go Back
+ servings

Gutti Vankaya Kura Podi

A classic Andhra brinjals stuffed with a special spice blend.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Side Dish
Cuisine: Andhra, South Indian
Keyword: andhra recipes, Gutti vankaya
Servings: 4


  • 15 Small Brinjals / Eggplants
  • 3 tbsp Oil

For Stuffing:

  • 2 tsp Coriander Seeds
  • 1.5 tbsp Chana Dal
  • 2 tsp Urad Dal
  • 1 tsp Oil
  • 6 Dried Red Chillies
  • 2 tbsp Dry Coconut
  • Salt as needed


  • Heat a teaspoon of oil in a pan and add the coriander seeds, chana dal and urad dal and fry them on a medium flame till they are a golden brown color.
  • Remove them from the pan and set aside to cool down.
  • In the same pan, add and fry the red chillies for minutes.
  • Grind the roasted ingredients, dry coconut, salt and roasted red chillies into a fine powder and set aside.
  • Wash the eggplants and make a plus (+) slit on the bottom of the eggplant. Keep one end intact.
  • Now fill the stuffing powder into the brinjals.
  • Heat oil in a wok. Place the stuffed eggplants carefully into the wok and cover it with a lid.
  • Let it cook on a low – medium flame. Keep checking in between and turn the brinjals a little until they are evenly cooked. Sprinkle a handful of water if needed.
  • When they are soft, turn off the flame.
  • Serve hot with rice and ghee.