Guthi Vankaya

Serves: 2 ; Preparation time: 20 min

This evergreen traditional Guthi Vankaya curry is definitely a good exercise for your taste buds. It is made with Eggplant.

Guthi Vankaya – Eggplant curry


  • Brinjals (small) – 6 No.s
  • Onion – 1No.
  • Red chilli powder – 1 teaspoon
  • Cumin seeds (jeera) powder– ½ teaspoon
  • Ginger-Garlic paste – ½ teaspoon
  • Turmeric powder – ½ teaspoon
  • Garam masala powder – 1 teaspoon
  • Coriander Powder – 1 teaspoon
  • Salt for taste
  • Oil

Brinjals can also be be slit as shown below:

Another way to slit brinjals
Eggplant Curry


  • Grind diced onions, 1 teaspoon red chilli powder, ½ teaspoon cumin seeds (jeera) powder, 1 teaspoon garam masala powder, ½ teaspoon ginger-garlic paste and salt as required.
  • Make it into a semi-paste leaving small chunks of onions visible. Take in a bowl.
  • Slit the small brinjals  without cutting the head Completely. Stuff the paste inside the brinjals.
  • Heat oil in pan. Add 1 teaspoon turmeric podwer, pinch of salt, add the leftover paste. Fry it for 3-5 mins.
  • Put the stuffed brinjals in the pan and mix well to coat the paste evenly.
  • Add some water. Cover it with a lid and allow to cook until the brinjals are tender enough.
  • Semi-dry “Guthi Vankaya curry” is ready to serve.

Guthi Vankaya goes well with rice/rotis.


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