Sep 022014

This is South-Indian special curry that my mother used to prepare usually as a special item during sundays. We usually have it with sambar and some papads on the side. I enjoy stuffed gravies and especially brinjal. Either we stuff it with coriander leaves, onion or any other curry powder, it is a very obedient vegetable that can be tuned as per our taste-buds πŸ™‚



Serves: 2

Preparation time: 10 mins

Cooking time: 20 mins


Eggplants/brinjal/vankaya – 250 gms

Onion – 2 medium (roughly chopped)

Coriander leaves – 1/8 cup (roughly chopped)

Red chilli powder – 1 tbsp

Turmeric powder – 1 tsp

Coriander powder – 1 tbsp

Chana masala powder – Β½ tsp (optional)

Grated Ginger – Β½ inch piece (I used ΒΌ tsp ginger powder)

Tamarind pulp – 2 tbsp

Curry leaves – 5 or6

Hing/asafoetida – Β½ tsp

Salt – to taste

Oil – 3 tbsp


  1. To make the stuffing, heat 1 tbsp oil in a pan and fry the onions till they turn translucent. The rawness of onions should disappear.
  2. Once cooled, blend it into a coarse paste along with salt, turmeric, red chilli powder, coriander powder, chana masala powder and coriander leaves. Do not add water. Place aside.IMG_4529
  3. Slit the eggplants about 1/3rd the length both horizontally and vertically. Check the image attached. Place each slit eggplant into water added with a tsp of salt. Prepare all the eggplants in this manner.IMG_4530
  4. Stuff each eggplant with paste prepared above. Preserve any leftover paste, we will add it to the gravy.
  5. Heat 2 tbsp oil in a pan and add the hing and curry leaves. Fry for about 30 secs.
  6. Add the stuffed eggplants and cook covered on medium high for about 2 mins.
  7. Give it a stir and reduce the flame to medium low, add some water if required and cook covered till the eggplants become soft.
  8. Add the leftover paste and cook for another 2-3 mins.
  9. Add the tamarind pulp and cook covered for a final 2-3 minutes and remove from flame.
  10. Serve hot with plain rice, roti or pulkas.

Note: For a good consistency add as little water as possible to the dish.

  2 Responses to “Gutti Vankaya Ullikaram (Onion stuffed Eggplants)”


    One of my absolute favourites!

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