Gutti Vankaya Recipe
Baby eggplants cooked in a roasted blend of peanuts, sesame, coconut, onions, ginger and garlic.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare Ingredients
Wash the baby eggplants and make two deep slits in each, keeping the stems intact. This allows for the stuffing of the roasted spice mix.
- 2
Roast the Spices
In a dry skillet, add the peanuts, sesame seeds, and grated coconut. Roast them over medium heat until they are golden brown, stirring occasionally. This should take about 5-7 minutes. Once roasted, allow them to cool.
- 3
Blend the Roasted Mixture
In a blender, add the roasted peanuts, sesame seeds, coconut, chopped onion, ginger, and garlic. Blend until you achieve a coarse paste. You may add a little water if necessary.
- 4
Cook the Eggplants
In a large pan, heat the oil over medium heat. Once hot, add the blended mixture and sauté for 2-3 minutes until the oil separates.
- 5
Stuff the Eggplants
Take the cooked spice mix from the pan and gently stuff it into the slits of each baby eggplant.
- 6
Simmer
Add the stuffed eggplants back into the pan, sprinkle turmeric powder, red chili powder, and salt. Gently toss them to coat with the spices. You may add a little water to create steam if required. Cover and cook on low heat for about 15-20 minutes until the eggplants are tender.
- 7
Serve
Once cooked, remove the pan from heat and let it cool slightly. Serve warm with steamed rice or roti.
