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A classic Andhra delicacy featuring tender baby eggplants slit and filled with a nutty, spicy masala. This rich, thick gravy is packed with flavor from peanuts, coconut, and tamarind, perfect with rice or roti.
For 4 servings
Prepare the Masala Paste
Prepare and Stuff the Eggplants
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A classic Andhra delicacy featuring tender baby eggplants slit and filled with a nutty, spicy masala. This rich, thick gravy is packed with flavor from peanuts, coconut, and tamarind, perfect with rice or roti.
This andhra recipe takes 60 minutes to prepare and yields 4 servings. At 324.86 calories per serving with 6.49g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Shallow Fry the Stuffed Eggplants
Prepare the Gravy
Simmer and Finish the Curry
For a nut-free alternative, you can replace the peanuts with an equal amount of roasted chana dal (split chickpeas) or increase the quantity of sesame seeds and coconut.
To make the gravy richer and creamier, add a tablespoon of cashew paste or poppy seed paste along with the ground masala.
You can add a few drumstick pieces or potatoes to the gravy along with the eggplants for added texture and flavor. Adjust cooking time accordingly.
Eggplant is an excellent source of dietary fiber, which aids in digestion, helps maintain healthy blood sugar levels, and promotes a feeling of fullness.
The use of peanuts, sesame seeds, and coconut provides monounsaturated and polyunsaturated fats, which are beneficial for heart health and reducing bad cholesterol levels.
Peanuts and sesame seeds contribute a good amount of plant-based protein, making this dish a satisfying and nutritious option for vegetarians and vegans.
Eggplant skin contains an antioxidant called nasunin, while spices like turmeric and chillies are also rich in antioxidants that help protect the body against cellular damage.
One serving of Gutti Vankaya Bajji contains approximately 350-400 calories, depending on the amount of oil and coconut used. This estimate includes the eggplant, masala, and gravy.
Yes, it can be a healthy dish. Eggplant is low in calories and high in fiber. The use of peanuts, sesame seeds, and coconut provides healthy fats, protein, and essential minerals. To make it healthier, you can reduce the amount of oil used.
Small, round, or oval-shaped purple or green brinjals (eggplants) are ideal for this recipe. They are tender, cook quickly, and hold the stuffing well.
Absolutely. You can substitute peanuts with roasted chana dal, cashews, or simply increase the amount of sesame seeds and coconut to achieve a thick, flavorful gravy.
Leftover Gutti Vankaya Bajji can be stored in an airtight container in the refrigerator for up to 2-3 days. The flavors often deepen overnight, making it even more delicious the next day. Reheat gently on the stovetop or in the microwave.
If the gravy is too watery, you can simmer it uncovered for a few more minutes to allow the excess water to evaporate. The peanut and coconut paste is a natural thickener, so it should thicken as it cools.