Gutti Vankaya Recipe – Brinjal Ennegayi Recipe Andhra Style

The Brinjal Ennegayi Recipe Andhra Style is more than just a dish; it takes you to the heart of Andhra cuisine. This dish captures the spirit of the area’s culinary tradition with its layers of flavor and aromatic spices. So grab your ingredients, set off on this culinary journey, and indulge in a symphony of flavors that will leave you wanting more!

Brinjal Ennegayi Recipe Andhra Style

The versatile vegetable brinjal, sometimes referred to as eggplant or aubergine, is a key ingredient in Indian cooking. Brinjal’s distinctive texture and capacity to absorb flavors make it a favorite among culinary enthusiasts for stir-fries and curries alike. The Brinjal Ennegayi Recipe Andhra Style is one such delectable meal that tempts the taste buds with its rich combination of spices and a symphony of tastes.

Ingredients For Stuffed Brinjal

For Stuffing Masala

4 tablespoon peanuts

½ tablespoon coriander seeds

2 cloves

1 cinnamon

5 to 6 curry leaves

2 to 3 dry red chilies or Kashmiri chilies

5 tablespoons desiccated coconut or fresh coconut

½ teaspoon sesame seeds

salt as required

For Soaking Brinjals

6-8 medium sized brinjals (baingan or eggplant)

Enough water for soaking brinjals

¼ teaspoon salt

For Brinjal Ennegayi

2 tablespoons oil

1 tsp salt

1 teaspoon ginger garlic paste

1 cup onions thinly sliced

2 small tomatoes chopped (Optional)

2 green chilies slit

2 tbsp lemon juice or tamarind paste

2 spring curry leaves

½ tsp mustard seeds

1 tsp cumin

⅔ to ¾ cup water

Chopped coriander leaves, for garnish

Cooking Method

Prepare the brinjals

Wash the brinjals thoroughly and make a plus-shaped incision without cutting the entire brinjal.

Soak them in salt water if you want to use them later.

For Stuffing Masala

In a small frying pan, roast all the ingredients mentioned in the Ingredients for Stuffing Masala section.

Once roasted, grind them into the fine powder. 

Drain all water from the brinjals and stuff masala with the help of a spoon.

Prepare the Brinjal Ennegayi

Heat oil in a pan. Add cumin, mustard seeds, and curry leaves.

When they start to splutter, add onion until they turn golden brown.

Add ginger garlic paste to the pan and mix well.

Add tomatoes and green chilies and cook until the tomatoes turn soft. You can also cover the pan so that the tomatoes cook thoroughly.

Add the salt to the Brinjal Ennegayi and mix well.

Finally, add the stuffed brinjals to the pan and fry them for 2-3 minutes.

Pour water into the pan and let the brinjals cook on low to medium flame.

When the water is dried up and the brinjals are tender, remove the pan from the stove.

Sprinkle a handful of fresh coriander leaves. Voila! You’re done.

How to Serve the Brinjal Ennegayi?

Serve the Gutti Vankaya with boiled rice or chapati.

Additional Cooking Notes 

• You can adjust the thickness of the gravy as per your desire.
• Check the brinjals for any worms.
• Soak the brinjals in salt water to avoid discoloration.
• You can adjust the quantity of red chilies to make the dish spicy.