South-Indian Stuffed Eggplant Curry | Gutti Vankaya

M y family has an obsession with Eggplants.

On a scale of what a “Belieber” teenage fan feels for Justin Bieber to the undying devotion of a Boston Red Sox fan – my family’s love of eggplants covers this X3. Ain’t no scale to measure it!


We’ve even got a quote over the greatness of eggplants…kid you not! Yes, some awesome dude in South-eastern India, said this: “There is no God greater than Shiva and no vegetable greater than eggplants”. When you confer divine status to a vegetable, well, THAT’S when you know you’ve got a Grade-A certified obsession with eggplant 🙂

Once you try this dish, Gutti Vankaya, the obsession makes complete sense. There’s a ton of eggplant dishes from Andhra, in South-eastern India – smoked eggplant chutney, double roasted eggplants, deep-fried eggplant, eggplant fried rice & stew, and this absolute classic –  Eggplant stuffed with chickpea flour & spices. It’s crispy on the outside with toasted chickpea flour, gooey & mushy on the inside, bursting with cumin, coriander & curried eggplant goodness. There’s several variations – with roasted peanuts & coconuts; baked vs. fried; some like a gravy curry. My version pulls the most trustworthy source I have on this recipe: Mom.


So here is my Mom’s quick and easy, but insanely savory & flavor imploding Gutti Vankaya & it packs a helluva lot of Mojo! If you try this recipe, let us know! Leave a comment & tag your picture with #findmymojyo on Instagram! I’d love to see what you come up with, happy (eggplant, ahem the greatest vegetable ever) Mojo-finding 🙂

South Indian Stuffed Eggplant Curry

South Indian Stuffed Eggplant Curry

South-Indian Stuffed Eggplant Curry | Gutti Vankaya

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 2 Servings & a newfound eggplant obsession

South-Indian Stuffed Eggplant Curry | Gutti Vankaya


  • 9 baby eggplants (purple or green Thai eggplants)
  • 1 cup Chickpea Flour (Also called "Besan" or "Garbanzo flour" or "Gram flour")
  • 1 tsp Cumin Seeds
  • 1/2 tsp Chilli powder
  • 1.5 tsp Coriander powder
  • 1.5 tsp Cumin powder
  • Salt to taste - I like to use about 1.5 tbsp
  • 2 tbsp cooking oil (Sunflower oil or Canola)
  • 3 tbsp milk (for vegan version, use Coconut milk)
  • Cilantro or green onions for garnish (optional)


  1. In a mixing bowl, combine Chickpea flour, cumin seeds, chilli powder, coriander powder, cumin powder, salt and cooking oil, till it makes for a slightly lumpy, crumbly mixture. This is the stuffing for the eggplants.
  2. Chop the crown off the eggplant & make a criss-cross of slits, 3/4 of the way, till the end of the eggplant.
  3. Stuff the stuffing into the eggplant slits, taking care to not tear the eggplants. Preserve any excess stuffing, to add to the curry.
  4. Heat about 4-5 tbsps oil on a pan, once heated, add the stuffed eggplants to the pan, Cover with a lid.
  5. Keep turning the eggplants, till cooked thoroughly. Sprinkle excess stuffing on the eggplants, chickpea flour burns super easy - so add oil as needed and keep flipping the eggplants.
  6. When the eggplant looks cooked (eggplant skin will get wrinkly and the stuffing + inside of the eggplant will look mushy), add 3 tbsp of milk.
  7. Remove from heat and garnish with cilantro and green onions. #eggplantmojo right here!


Gluten-free, Vegetarian, Vegan
Gutti Vankaya
Gutti Vankaya
Gutti Vankaya


Also published on Medium.

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