Sunday, 28 June 2015

Gutti Wonkai - Andhra styled Stuffed brinjal in a tangy sauce

     Brinjal is not so pampered member of our kitchen.  They are utmost relished as spicy biriyani rice or as an curry.  They were in need of an desparate lift and this is why I bumped into one of my precious collections, 'The Essential Andhra Cookbook' by Bilkees I. Latif.  This book has various dishes as Hyderabadi and Telangana specialities.

So browsing under the vegetarian section, I got this Gutti Wonkai.  The ingredients were as simple, as to find in any South Indian Kitchen.  With sambhar and rice made, I moved on to make these.  Green chilly and coriander imparted an nice flavour to the brinjals.  And they tasted great with rice, though recipe suggested with roti.  After an good review from my mate, this is going to be an regular menu at our kitchen. Let's move on to the recipe.

Preparation time: 15 minutes
Cooking time: 20 minutes
Serves: 2 

Ingredients required

To temper

  • 4 tbspn oil
  • 1/2 tsp mustard seeds
  • 1/2 tsp urad dal
  • 6 curry leaves
  • 1/2 tsp cumin seeds
  • Pinch of asafoetida

For making stuffing

  • 3/4 cup chopped onions
  • 2 tbspn chopped green chilly
  • 1 tsp finely chopped ginger
  • 1 tbspn finely chopped coconut
  • 1/4 cup of finely chopped coriander


  • 6 medium sized brinjal
  • 1 tbpsn tamarind pulp
  • Salt, to taste
  • Water, as needed


Grind every ingredient under stuffing and saute them in an preheated pan, so that raw smell fades away, and masala becomes thick.  

This will take about five to ten minutes in simmer flame, keep aside the stuffing to cool.  Add salt to taste.  

Wash and clean the brinjals, remove stems.  

Slit them as four towards stem, but not right through the end.  Stuff them with the cooled masala stuffing.  

In an kadaai, heat oil and add mustard seeds.  They will start to splutter.

After this, add remaining ingredients for temper.  

Now add our stuffed brinjals, with left-over stuffing.  

Saute them till they dry up.  Fill with half cup of water and cook till they are soft and an little gravy is left.  

Serve hot garnished with coriander leaves with rice or roti.

Linking this to CCC Challenge by Srivalli

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