Gutti Vankaya Bajji

1. 1
   prep · ~10 min

   Prepare the eggplants.

   Wash the brinjals, pat dry, and make a deep cross slit from the bottom keeping the stem and base intact. Soak them in salted water for 10 minutes to prevent discoloration.

   TIPUse small, fresh green or purple brinjals — they cook faster and have fewer seeds.
2. 2
   roast · ~7 min

   Dry roast the stuffing spices and nuts.

   1.Place a small pan over medium-low heat.

   2.Add peanuts and dry roast until golden and fragrant (3-4 minutes).

   3.Add sesame seeds and roast until they pop, then add coriander seeds, cumin seeds, and dried red chilies.

   4.Roast for another 2 minutes, stirring constantly. Transfer to a plate and cool completely.

   TIPCool the roasted mix completely before grinding — heat creates moisture and makes the powder pasty.
3. 3
   mix · ~5 min

   Make the stuffing mixture.

   1.Grind the cooled roasted mixture into a coarse powder.

   2.Do not add water while grinding.

   3.Transfer to a bowl and mix in red chili powder, turmeric powder, salt, and tamarind paste.

   4.The stuffing should be crumbly yet hold together when pressed.
4. 4
   prep · ~8 min

   Stuff the eggplants generously.

   1.Drain the brinjals from the salted water.

   2.Carefully open each slit and generously fill with the peanut-spice mixture.

   3.Press gently to close. Reserve any leftover stuffing for the gravy.

   TIPDon't overstuff to the point of breaking — but pack enough to ensure every bite is flavorful.
5. 5
   saute · ~6 min

   Sear the stuffed eggplants.

   Heat 1 tbsp oil in a heavy-bottomed pan over medium heat. Place the stuffed brinjals gently in the pan and sear for 2-3 minutes per side until lightly blistered. Remove and set aside.

   TIPShake the pan instead of flipping with a spatula — the stems are delicate.
6. 6
   temper · ~9 min

   Make the tempering and base gravy.

   1.In the same pan, add the remaining 1 tbsp oil.

   2.Add mustard seeds and let them splutter (30 sec).

   3.Add curry leaves and sauté for 10 seconds until fragrant.

   4.Add chopped onion and crushed garlic, sauté until golden brown (5-7 min).

   5.Stir in any remaining stuffing powder and fry for 1 minute.
7. 7
   simmer · ~15 min

   Simmer the gutti vankaya to perfection.

   1.Pour in ¼ cup of water and bring to a gentle simmer.

   2.Return the seared brinjals to the pan.

   3.Cover with a tight-fitting lid and cook on low heat for 12-15 minutes.

   4.Carefully flip the brinjals once halfway through. The dish is done when a knife slides through easily.

   TIPResist lifting the lid too often; the steam is key to cooking the brinjal through gently.
8. 8
   garnish · ~1 min

   Finish and serve.

   Once the brinjals are soft and the oil separates slightly at the edges, turn off the heat. Garnish generously with fresh coriander leaves and serve hot.

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