Gutti Vankaya Fry (Stuffed Eggplant Fry - Andhra Style)

          This is a classic Andhra delicacy and a very popular dish, where baby eggplants are stuffed with a medley of aromatic spices and shallow fried. It can also be made into a curry. So both ways, it tastes just as tasty and yummy. Spicy and tangy, this appetizing side dish can be enjoyed with ghee rice, curd rice, rasam rice or any Indian bread. So check out the step by step pictorial recipe to prepare this flavorful dish.

           The unique blend of spices and lentils along with some garlic, fresh grated coconut and peanuts are first dry roasted (you can also sauté them in a bit of oil) and then ground along with some tamarind. 

          The eggplants are then stuffed with this chatpata masala and cooked, covered, on a low flame till done. The dish turns out just lip smacking. The original recipe calls for a bit of jaggery to balance the taste. So all eggplant lovers, this is a must try recipe. 

• 12-15 baby eggplants
• 3-4 tbsp. oil 
• 1 sprig curry leaves 
• 1 tsp. coriander leaves
• 1 tsp. tamarind paste 
• salt to taste
• 1/2 tsp. turmeric powder
• 1/4 tsp. asafoetida

Stuffing - 

• 6-7 dry red chilies
• 2-3 tbsp. coriander seeds 
• 1 tbsp. cumin seeds
• 2 tbsp. tuvar dal 
• 2 tbsp. urad dal
• 3 tbsp. peanuts
• 2 tbsp. fresh grated coconut
• 1/4 tsp. fenugreek seeds 
• 1/2 tsp. mustard seeds
• 3-4 garlic cloves
• 1 sprig curry leaves

          Slit each of the eggplants, keeping the stem intact. Dip them in salted water to avoid discoloration. 

           Dry roast all the ingredients for the stuffing. Switch off the flame and add turmeric powder and asafoetida. Give it a stir and keep aside to cool down. Add salt, tamarind paste and some water and grind to a paste. 

          Stuff a little of the paste in each eggplant. Heat oil in a pan and arrange the stuffed eggplants. Sprinkle a pinch of salt and cook, covered on a low flame till one side is done. 

           Gently flip them over and add the curry leaves. Sprinkle a pinch of salt and cook, covered till done. Switch off the flame and add coriander leaves. 

          Serve with ghee rice, curd rice, rasam rice or any Indian bread. 

                        Dry roast all ingredients for the stuffing.

                     Switch off flame & add turmeric powder & asafoetida. Give it a stir &
                     keep aside to cool down. 

                        Add salt, tamarind paste & some water & grind to a paste. 

                       Slit each of the eggplants, keeping the stem intact. Dip them in salted 
                       water to avoid discoloration. 

                        Stuff a little of the paste in each eggplant. 

                     Heat oil & arrange stuffed eggplants. Sprinkle a pinch of salt & cook, 
                     covered on a low flame till one side is done. 

                      Flip them & add curry leaves. Sprinkle a pinch of salt & cook, covered
                      till done. 

                              Switch off the flame & add coriander leaves. 

                  Serve with ghee rice, curd rice, rasam rice or any Indian bread.