Gutti Vankaya Karam: Stir-fried Andhra Stuffed Baby Brinjals

Gutti Vankaya Karam is a traditional recipe in Andhra and Telangana. This much-favoured delicious and spicy Andhra Stuffed Baby Brinjal is served with hot rice topped with ghee or sesame oil.

When I made Kura Karam or the Spicy Andhra Curry Powder last week, a majority of the comments I got from extended family were about how they used the podi to make Vankaya Karam. As a result, I immediately made the same dish as it is super popular in my home as well.

This is a vegan, gluten-free recipe.

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A Bit About Making Gutti Vankaya Karam

• In Telugu, Baby Brinjals are referred to as Gutti Vankaya and they are the best when it comes to making stuffed brinjal dishes. As a result, it is important to choose baby brinjals that are firm and bright purple in colour.
• There are 2 things (apart from the brinjal) that contribute to making a great Gutti Vankaya Karam: the spicy Kura Karam that is used as the filling and cooking the brinjals with patience over medium heat.
• I always have Kura Karam at home, so I can make this dish at will. However, I have repeated the recipe for Kura Karam here for those making it from scratch.
• This version of Gutti Vankaya Kura does not have a gravy. I will post the recipe for the gravy version soon.

Other Brinjal Recipes

• Vangyache Kaap | Pan-fried Brinjal Slices from Maharashtra
• Vankaya Kothimeera Kharam | Andhra Brinjal Stir-fry with Coriander, Green Chilli and Ginger Masala
• Vankaya Nilava Pachadi | Andhra Brinjal Pickle | Baingan ka Achar

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How to Make Gutti Vankaya Kharam

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Recipe for Gutti Vankaya Karam; the Spicy, Stir-fried Baby Brinjals from Andhra and Telangana

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Gutti Vankaya Karam (Spicy Stuffed Baby Brinjals from Andhra)

Aruna

There is nary a home in Andhra and Telangana that does not make Gutti Vankaya Karam. This spicy, stuffed baby brinjal stir-fry is a traditional favourite and is served in many a festive meal. It is typically eaten with rice topped with ghee or sesame oil; or then served as a side to Dal Rice or Dahi Rice.

5 from 3 votes

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Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Course Accompaniment, Dinner, Lunch, Side Dish

Cuisine Andhra, Gluten Free, Indian, South Indian, Telangana, Vegan, Vegetarian

Servings 4 People

Calories 165 kcal

Equipment

• Big Kadai, Wok, or Frying Pan
• Grinder
• Spatula
• Knife
• Plates
• Spoon

Ingredients

  

1x2x3x

• 250 gms Baby Brinjals (Gutti Vankaya)
• 1 tsp Mustard Seeds
• 8 to 10 Curry Leaves
• 3 tbsp Oil (Sesame Oil, preferred)

For the Stuffing (Kura Karam)

• 1/2 tbsp Udad Dal Minapappu, Udad Dal
• 1/2 tbsp Chana Dal Senaga Pappu, Chana Dal
• 1/2 tbsp Peanuts Verusenaga, Shingdana
• 1/4 tsp Cumin Seeds Jeelakarra, Jeera
• 1/8 tsp Fenugreek Seeds Menthulu, Methi Dana
• 1/4 tsp Asafoetida Inguva, Hing
• 3 tbsp Coriander Seeds Dhaniyalu
• 15 Spicy Red Chillies
• 1/2 tsp Turmeric
• 1 tsp Salt
• 1.5 tsp Oil (Sesame Oil preferred)

Instructions

 

Making the Spice Powder for the Stuffing

• To a heated pan or kadai, add 1-2 drops of oil.
• Add 1/2 tbsp udad dal and 4-5 methi seeds. Roast till the udad is golden brown, and then transfer to a plate to cool.
• Again add 1-2 drops of oil to the pan, and add 1/2 tbsp chana dal. Roast the chana dal till it is golden brown, and transfer to the plate to cool.
• Once again add 1-2 drops of oil to the pan and about 15 spicy red chillies.
• Roast the chillies till they start to change colour and transfer to the plate.
• Next, add 3 tbsp coriander seeds and 1/4 tsp cumin seeds to the pan, and stir-fry till the coriander seeds start to change colour.
• Now, add 1/2 tbsp peanuts to the pan and roast till they start to pop and change colour. Transfer the roasted peanuts to the plate.
• Add 1/4 tsp asafoetida or hing to the plate with the roasted ingredients.
• Let all the ingredients cool.
• Add 1/2 tsp salt and 1/4 tsp turmeric; and grind at a low speed to a coarse powder.
• Transfer the mix to a plate.
• {Optional} Add 1 tsp oil and mix well. This step ensures that the Kura Karam or spice powder does not spill out of the brinjal when it is being fried.

Making the Gutti Vankaya Kura

• Wash 250 gms of firm, fresh baby brinjals and pat them dry.
• Make two perpendicular slits in each baby brinjal without cutting them till the end.
• Stuff the masala into each baby brinjal and set them aside.
• In a flat-bottomed frying pan or kadai, over medium flame, heat 3 tbsp oil.
• Add 1 tsp mustard seeds and let them splutter.
• Next, add 8 to 10 curry leaves and fry them for a few seconds.
• Now gently place ach stuffed baby brinjal in the pan.
• Cook covered for 5 minutes.
• Using a flat spatula, gently roll each brinjal so that the side facing upwards touches the pan.
• Cook covered for 5 mins.
• Sprinkle 1 or 2 tbsp water, cover and cook till the brinjals are cooked.
• Sprinkle the left over stuffing masala.

Serving Suggestions

• Serve the Gutti Vankaya Kura with steamed rice and ghee.
• Serve the Stuffed Baby Brinjals as a side to rotis or dahi chawal.

Nutrition

Calories: 165 kcalCarbohydrates: 10 gProtein: 3 gFat: 14 gSaturated Fat: 1 gPolyunsaturated Fat: 4 gMonounsaturated Fat: 9 gTrans Fat: 0.05 gSodium: 587 mgPotassium: 251 mgFiber: 5 gSugar: 3 gVitamin A: 589 IUVitamin C: 43 mgCalcium: 52 mgIron: 1 mg

Keyword Gutti Vankaya Karam, Gutti Vankaya Kura, Stuffed Baby Brinjals

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!