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Stuffed Brinjal Dry Curry / GuttiVankaya Podi Koora

VegCookBook by Praveena
South Indian Andhra style Gutti vankaya podi koora / bharwa baingan,baby eggplant/aubergine. Easy, quick, vegan recipe.
Prep Time 5 mins
Cook Time 12 mins
Total Time 17 mins
Course Side Dish
Cuisine Indian, South Indian
Servings 8 servings


  • Frying pan (for stove-top method)


  • 8 count Brinjal / Baby Eggplant / Baby Aubergine (small size)
  • 1 cup Chickpea flour / Besan / Senagapindi 
  • 3 teaspoons Salt
  • 1 teaspoon Cumin seeds / Jeera
  • 1 teaspoon Turmeric powder
  • 2 heaped teaspoons Red Chilli Powder / Paprika
  • 4 tablespoon Cooking oil (+1 teaspoon extra)
  • 7-8 twigs Fresh Coriander



  • 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.
  • Now take the brinjal / eggplants, wash them and wipe clean them.
    Cut the edges on one side, and slit them into 4 parts only on the same 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 eggplants.
    Pour the 4 tablespoons of oil in the pan, and heat it on stove top under medium flame.
  • Gently drop in the stuffed eggplants (which we kept aside) into the pan.
    Sprinkle 2-3 tablespoons of water onto the brinjal and close the pan with lid. Let the brinjal cook and soften.
  • After 3-4 mins open the lid and turn each one onto the other side, close the pan again.
    3 more mins later, check if the they are softened perfectly.
    If so, add the leftover flour mix onto the cooked eggplants and gently turn them to other side.
  • Switch the flame off and garnish the curry with chopped coriander.
    Transfer into a serving bowl. Done!!


Please see the MAIN POST for step wise pics & RECIPE TIPS!