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Stuffed Brinjal Dry Curry / GuttiVankaya Podi Koora

Recipes Cooked, Photographed and Written by Praveena

Prep Time:5mins  Cooking Time:10mins   Cuisine:Indian

Brinjals/Eggplants are rich in fiber, potassium, vitamin B-6 , hence it lowers the risk of heart disease. Its a low-carb, nutrient-dense, calorie-poor food , so its a great food to help you lose weight. One cup of eggplant/brinjal contains only 8gm of carbohydrates (info from internet).

Stuffed Brinjal/Gutti Vankaya/Bharwa Baingan is the most famous/liked Indian recipe using small brinjal/eggplants. There are many different recipes for stuffed brinjal, while this is one of them that I learnt from my Mom. Its the quickest recipe which can be made within 10-15 mins with very few ingredients.

This recipe is the favourite one for my two daughters. So, why dont you try this ,Vegan and Glutenfree recipe of my Mom! ๐Ÿ™‚

Before starting to cook, donโ€™t forget to see the Tips which I mentioned at the end.

You might try my other Curry recipes hereโ‡’ Curry / Koora / Stir Fry

Related Posts: Stuffed BitterGourd / Karela / Kakarakaya Ullikaaram Koora , Stuffed Banana Peppers / Gutti Mirapakaya , Brinjal-Tomato Curry / Vankaya-Tomato Koora , Brinjal โ€“ Green Peas Curry / Vankaya -Bataani Koora

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Stuffed Brinjal Dry Curry / Gutti Vankaya Podi Koora in a serving bowl


  • Brinjal/Eggplant – 8 (small size)
  • Chickpea flour / Besan / Senagapindi1 heaped cup
  • Salt – 3 teaspoons
  • Cumin seeds – 1 teaspoon
  • Turmeric powder – 1 teaspoon
  • Red Chilli Powder – 2 teaspoons (heaped)
  • Cooking oil – [4 tablespoons + 1 teaspoon]
  • Coriander – 1 small bunch or 7-8 twigs

Special Ingredients:

  • Chickpea flour / Besan / Senagapindi


  • Firstly, take the chickpeaflour/besan/senagapindi into a small mixing bowl.
  • Add red chilli powder,turmeric powder, salt and cumin seeds into the same bowl.
  • Mix up everything thoroughly and set aside. See pics below.
  • Now take the brinjals/eggplants, wash them and wipe clean them.
  • Cut the edges on one side, and slit them into 4 parts only on the same side. See pic below for reference.
    Brinjal/Eggplants being slit into 4 parts on one side
  • Using a small spoon fill in each brinjal/eggplant/vankaya with the flour mix which we kept aside. If the flour mix is leftover then keep it for later use.
  • Now take a frying pan that is suitable to fit all the stuffed brinjals/eggplants.
  • Pour the 4 tablespoons of oil in the pan, and heat it on stovetop under medium flame.
  • Gently drop in the stuffed brinjals/eggplants (which we kept aside) into the pan. See pic below.
    Frying pan with Brinjal/Eggplants/Vankayalu stuffed with the flour mix 
  • Sprinkle 2-3 tablespoons of water onto the brinjals/vankayalu and close the pan with lid.
  • Let the brinjals/vankayalu cook and soften.
  • After 3-4 mins open the lid and turn each brinjals/eggplants/vankayalu onto the other side and close the pan again with lid. See pics below.
  • After 3-4 mins open the lid and check if the brinjal/eggplants/vankayalu are cooked/softened perfectly.
  • Then add the leftover flour mix onto the cooked brinjal/eggplants/vankayalu and gently turn them. See pic below.
    Last stage of curry after adding remaining chickpea masala mix & chopped coriander
  • Switch the flame off and garnish the curry with chopped coriander.
  • Then transfer it to a serving bowl. Done!!


  • Bear in mind while slicing the brinjals/vankaya that only one side is slit.
  • Adjust the salt and spice as per your taste.


  • The taste of this curry is just awesome, and I bet you cant stop eating just one brinjal.
  • Its mostly suitable with rice rather than bread. We had it part of the below platter.
    Stuffed Brinjal Dry Curry / Gutti Vankaya Podi Koora in a serving bowl
    Bhojanam/ Thali/ Platter where Stuffed Brinjal/ GuttiVankaya Podi Koora as a side

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