Gutti Vankaya Fry

1. 1
   prep

   Prep the baby eggplants.

   Wash the baby eggplants and pat dry. Make two lengthwise slits on each to form a '+' shape, cutting deep but not through the stem so the quarters remain attached at the base. Soak them in salted water for a few minutes, then drain and set aside.

   TIPKeep the stems intact — they act as a natural anchor so the eggplants don't fall apart while cooking.
2. 2
   roast · ~6 min

   Dry roast the peanuts, sesame seeds, and coconut.

   1.Place a pan over low heat and add the peanuts. Roast until lightly browned and fragrant (3-4 min).

   2.Add sesame seeds and roast until they start to pop (1-2 min).

   3.Finally, add desiccated coconut and roast until just golden (30 sec).

   4.Transfer to a plate and let cool completely.

   TIPKeep the heat low — peanuts and coconut burn fast and will turn the stuffing bitter.
3. 3
   saute · ~7 min

   Sauté the onion base.

   1.In the same pan, heat 1 tbsp oil over medium heat.

   2.Add chopped onion, ginger, and garlic. Sauté until golden (5-7 min).

   3.Turn off the heat and let the mixture cool slightly.
4. 4
   mix · ~2 min

   Grind the stuffing masala.

   1.Transfer the cooled roasted peanut mixture and sautéed onion mixture to a blender.

   2.Add red chili powder, turmeric powder, coriander powder, cumin seeds, tamarind paste, and salt.

   3.Grind to a coarse paste without adding water. The mixture should hold together when pressed.

   TIPA coarse texture is key — it gives the stuffing its signature nutty crunch. Scrape down the sides as needed.
5. 5
   assemble · ~5 min

   Stuff the eggplants.

   1.Using a small spoon or your fingers, generously fill the slits of each eggplant with the prepared masala paste.

   2.Press gently to pack the stuffing into the crevices.

   3.Reserve any leftover masala for finishing.

   TIPDon't worry if a little stuffing falls out — it will mix with the oil and create a delicious crust.
6. 6
   fry · ~10 min

   Pan-fry the stuffed eggplants.

   1.Heat the remaining 3 tbsp oil in a heavy-bottomed pan over medium heat.

   2.Gently place the stuffed eggplants in a single layer without overcrowding.

   3.Sprinkle any leftover masala over and around the eggplants.

   4.Cover and cook on low heat for 8-10 minutes, turning occasionally, until all sides are evenly charred and the eggplants are tender.

   TIPCovering the pan creates steam that cooks the eggplant through evenly while the bottom gets a nice crust.
7. 7
   garnish

   Garnish and serve hot.

   Transfer to a serving dish, sprinkle with fresh cilantro, and serve immediately with steamed rice and a dab of ghee.

Cuisines we love