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March 06, 2015

Coriander Stuffed Brinjal ( Gutti vankaya )

Preparing Time: 10 Minutes
Cooking Time : 15 Minutes

Cuisine: South Indian (Andhra)

As promised here is one more recipe that makes the king of all veggies an emperor .....
In my previous posts I have shared one delectable recipe with Eggplant , and promised to share more types of stuffing with eggplant depending upon the regions .

Stuffed Eggplant (Gutti Vankaya )(Click here to the recipe )

And today the recipe I share is  completely garlic and onion free , which is a Jain style recipe , but delicious with hot rice and rotis.
This recipe might be the only recipe which takes less time like 20 minutes of all the stuffed eggplants recipes . With less than five ingredients this recipe is a must try
When in a hurry especially for lunch boxes this recipe is the best option.....
Eggplants  with rich coriander greens and spiced with hot chilies gives this dish a unique taste , do try and enjoy this dish with your family and let me know .....


I used purple colored Indian eggplants , you can use white colored eggplants

Eggplants 8
Coriander leaves along with stems 1/2 bunch
Green Chilies 2 to 3
Salt as per taste
Oil 4 to 5 table spoons
Cumin Seeds 1/4 teaspoon
Amchur (optional) 1/4 teaspoon
Turmeric 1 to 2 pinches

Step 1: Slit the bringals /eggplants length wise , on four sides . heat a pan , add in oil when ready and not smoking add in the eggplants.

Step 2: Fry for 4 to 5 minutes , in high flame , then cover it with a lid , and cook in medium to high flame , until they become tender.

Step 3: Meanwhile rinse and soak coriander leaves in hot and cold water consecutively . Take a blender add, coriander leaves, green chilies, cumin seeds, salt, amchur, turmeric and make it into a paste without adding water .

Step 4: When eggplants are done, transfer them onto a plate and cool for a while, when cooled stuff in with coriander mixture .

Step 5: Again heat the same pan which is used to fry brinjals, when hot add in the stuffed brinjals , and fry them until the paste oozes out oil .

Step 6: Serve hot with rice or roti .

  • You can add finely chopped onions while stuffing . 
  • You can add garlic according to taste. 
  • Eggplants cook very quickly so, be careful when frying them , as if you fry them too much they may become mushy.Just fry until the inside flesh is slightly colored . 
  • This recipe is not like any other stuffing recipe as the stuffing is more watery and may sometimes become impossible to stuff , then you can just add in the mixture above fried brinjals and fry until it oozes oil 
  • You can chop the eggplant into pieces instead of using as a whole . 
  • You can add in methi leaves while making the paste , but be sure you fry them before blending into a mixture 
  • This recipe needs a lot more oil to retain the veggie its shape along with taste . 
  • While cooking fry the eggplants covered with a lid, this gives the eggplant texture which is both fried and boiled and makes it a little firm so, that it wont break into pieces in the remaining process.

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