Gutti Vankaya

Gutti Vankaya – Andhra Spicy Stuffed Brinjal Fry.

Easy and quick recipe for Spicy Gutti Vankaya – Stuffed Brinjal Fry. Andhra style eggplant. With step by step pictures.

This recipe for Spicy Gutti Vankaya – Stuffed Brinjal Fry is from my good friend and neighbor Manasa. She always keeps sending little dabbas of great food during lunch time. Her food is spicy and super tasty. We became such good friends because of those little dabbas of love. I have never come across someone who is so caring. What a lovely person she is. When I first tasted these stuffed brinjals – Gutti Vankaya, I wiped the Gutti Vankaya dabba clean. Din’t share it with anyone. I am mean. Sorry. Please don’t judge me. Gutti Vankaya was that good. This Gutti Vankaya recipe is very easy and comes out really good. So make this Gutti Vankaya at your home and share a small dabba with your neighbor.

This is how to do Spicy Gutti Vankaya – Stuffed Brinjal Fry.

First clean and wash the brinjals. Make sure you choose small ones of roughly the same size so they cook quickly and evenly. Cut the tops. Generally for any stuffed brinjal recipe, the stems are held intact and the stuffing is done from the bottom. But Manasa cuts the top off and stuffs it from the top. I thought this way of cutting was genius. It did not break down during cooking. It held all the masalas intact. It did not separate while cooking. So cut the top off y’all.

Cut a cross till 3/4 th of the brinjal’s bottom like the picture below.

Masala time…… Mix together besan (chickpea flour), cumin seeds, red chilli powder, hing (asafoetida) and salt. Set aside.

Take a spoon and fill the cross in the brinjal with the masala powder. After filling just press in between your fingers to make sure the masalas adhere well to the brinjal.

Make sure all the brinjals are nicely stuffed with the masala.

Heat oil in a pan on low flame. LOW flame remember. You will need a flat pan so the brinjals cook evenly. Place the stuffed brinjals and cover it with a lid.

Manasa does something unique. She pours little water on the lid. She says it helps from burning the brinjals. So you also do it. Just pour some water on the lid and let it cook for 15-20 minutes.

Turn the brinjals every 3-4 minutes so it cooks evenly all around. Once the brinjals are cooked, switch off the flame and let it rest for 10 minutes with a covered lid.

Remove the brinjals from the pan and serve Gutti Vankaya hot with rice and ghee.

Never have had Gutti Vankaya leftovers !!!!!!

• 8 - 10 small brinjals
• 1/4 cup besan – chickpea flour
• 1/4 teaspoon cumin seeds
• 1/4 teaspoon hing – asafoetida
• 1/2 teaspoon salt
• 2 teaspoon red chilli powder
• 2 tablespoon peanut oil

1. First clean and wash the brinjals. Make sure you choose small ones of roughly the same size so they cook quickly and evenly. Cut the tops. Cut a cross till 3/4 th of the brinjal’s bottom.
2. Mix together besan (chickpea flour), cumin seeds, red chilli powder, hing (asafoetida) and salt. Set aside.
3. Take a spoon and fill the cross in the brinjal with the masala powder. After filling just press in between your fingers to make sure the masalas adhere well to the brinjal.
4. Heat oil in a pan on low flame. You will need a flat pan so the brinjals cook evenly. Place the stuffed brinjals and cover it with a lid.
5. Just pour some water on the lid and let it cook for 15-20 minutes.Turn the brinjals every 3-4 minutes so it cooks evenly all around. Once the brinjals are cooked, switch off the flame and let it rest for 10 minutes with a covered lid.
6. Remove the brinjals from the pan and serve hot with rice and ghee.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Side Dish
• Cuisine: South Indian

• 8 - 10 small brinjals
• 1/4 cup besan – chickpea flour
• 1/4 teaspoon cumin seeds
• 1/4 teaspoon hing – asafoetida
• 1/2 teaspoon salt
• 2 teaspoon red chilli powder
• 2 tablespoon peanut oil

1. First clean and wash the brinjals. Make sure you choose small ones of roughly the same size so they cook quickly and evenly. Cut the tops. Cut a cross till 3/4 th of the brinjal’s bottom.
2. Mix together besan (chickpea flour), cumin seeds, red chilli powder, hing (asafoetida) and salt. Set aside.
3. Take a spoon and fill the cross in the brinjal with the masala powder. After filling just press in between your fingers to make sure the masalas adhere well to the brinjal.
4. Heat oil in a pan on low flame. You will need a flat pan so the brinjals cook evenly. Place the stuffed brinjals and cover it with a lid.
5. Just pour some water on the lid and let it cook for 15-20 minutes.Turn the brinjals every 3-4 minutes so it cooks evenly all around. Once the brinjals are cooked, switch off the flame and let it rest for 10 minutes with a covered lid.
6. Remove the brinjals from the pan and serve hot with rice and ghee.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Side Dish
• Cuisine: South Indian

Find it online : https://www.kannammacooks.com/spicy-gutti-vankaya-stuffed-brinjal-fry/

Spicy Thengai Thogayal, Coconut Thogayal, Chutney For Rice.

Easy and simple South Indian Tamilnadu style recipe for Spicy Thengai Thogayal – Thuvaiyal With Coconut – Coconut Chutney. Delicious with rice. With step by step pictures.

This is a very easy and simple South Indian Tamilnadu style recipe for Thengai Thogayal – Thuvaiyal With Coconut. Thogayal is a thick chutney usually served with rice. Lentils and spices are fried and ground with coconut. I like to make this thogayal a little spicy. This thogayal mixed with rice and a dollop of ghee makes for a very satisfying lunch. I had this thogayal for the first time at my husband’s cousin’s place and immediately after lunch, I asked for the recipe and typed it down on my phone. I tried this Coconut thogayal at home the very next day and from then on, this has become a favorite for all of us. This thogayal is simple, quick and finger licking good.

This is how to do the Spicy Thengai Thogayal / Coconut Chutney For Rice.

Video of Spicy Thengai Thogayal / Coconut Chutney For Rice.

Heat oil in a kadai and roast the chana dal / kadalai paruppu in low flame until light brown. Add the dried red chillies and fry briefly. Make sure the red chillies don’t burn. Add the chillies when the dal is almost roasted. Set aside.

Get the below ingredients together. There is raw garlic in this chutney. About 4-5 cloves. The roasted dal, tamarind, and the pungent garlic is what makes this coconut thogayal super tasty. Garlic imparts a very unique flavor to this chutney. Apart from the chana dal and chillies, everything is ground raw. Don’t worry about adding so much garlic. Just go on and grind buddy. My garlic cloves in India are too small. Way too small. So I added 10 cloves.

Grind all the ingredients together with about half a cup of water. Do not add more water. We want a very thick chutney. Transfer to a cup.

Serve Coconut Chutney with rice and a dollop of ghee.

• 1 tablespoon peanut oil
• 3 tablespoon Channa dal /kadalai paruppu
• 4 - 5 cloves garlic
• small candy size tamarind
• 4 - 5 Dry red chillies
• 1 cup shredded coconut
• 1 teaspoon salt

1. Heat oil in a kadai and roast the chana dal / kadalai paruppu in low flame until light brown. Add the dried red chillies and fry briefly. Make sure the red chillies don’t burn. Add the chillies when the dal is almost roasted. Set aside.
2. Grind all the ingredients above with the roasted dal and chillies together with about half a cup of water. Do not add more water. We want a very thick chutney. Transfer to a cup.
3. Serve with rice and a dollop of ghee.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 5 mins
• Cook Time: 5 mins
• Category: Side Dish
• Cuisine: South Indian