Gutti Yankaya is a traditional South Indian dish that is particularly well-liked in Telangana and Andhra Pradesh. It features small, tender brinjals (eggplants) that are slit and stuffed with a flavourful, spicy masala made from roasted peanuts, sesame seeds, coconut, and spices. The stuffed brinjals are cooked in oil in stages until they become soft, juicy, and completely coated in the nutty, rich masala. A mouth-watering flavour explosion is created by balancing the tanginess of tamarind, the heat of chilies, and the sweetness of Gutti Yankaya is a traditional South Indian dish that is particularly well-liked in Telangana and Andhra Pradesh. It features small, tender brinjals (eggplants) that are slit and stuffed with a flavourful, spicy masala made from roasted peanuts, sesame seeds, coconut, and spices. The stuffed brinjals are cooked in oil in stages until they become soft, juicy, and completely coated in the nutty, rich masala. A mouth-watering flavour explosion is created by balancing the tanginess of tamarind, the heat of chilies, and the sweetness of jaggery in this dish. Gutti Yankaya is frequently the star dish at festive and special occasions and is typically accompanied by hot steamed rice or soft rotis. —

Gutti Vankaya, a popular dish from Andhra Pradesh and Telangana, is a curried dish of stuffed eggplants. While its exact origin is difficult to pinpoint, the practice of stuffing and currying eggplants is a long-standing tradition in various Indian regional cuisines. There is no single creator attributed to Gutti Vankaya, as it evolved organically over time within these culinary traditions.
Elaboration:
Stuffed Eggplant Curries are Common:
The concept of stuffing and currying eggplants isn’t unique to Gutti Vankaya. Similar dishes, like Baingan Bharath (North India), Energy (Karnataka), and Enai Kathirikai (Tamil Nadu), exist in other parts of India.
Evolution of the Recipe:
Gutti Vankaya likely evolved from the use of local ingredients and cooking methods within the Andhra and Telangana regions.
No Specific Creator:
There’s no known individual or historical figure credited with creating Gutti Vankaya. It’s a dish that emerged through the collective culinary practices and adaptations of people over time.
Influence of Regional Flavours:
The unique taste of Gutti Vankaya comes from the specific ingredients and cooking techniques used in the Andhra and Telangana regions, such as the use of a tomato-coconut gravy and a peanut masala.
In essence, Gutti Vankaya is a reflection of the rich culinary heritage of Andhra Pradesh and Telangana, where it has been enjoyed for generations.

Process Of Making Gutti Yankaya

Ingredients:

• Small purple brinjals (eggplants) – about 8–10

• Oil – 4–5 tablespoons

• Mustard seeds – ½ teaspoon

• Cumin seeds – ½ teaspoon

• Curry leaves – a few

• Turmeric powder – ½ teaspoon

• Salt – to taste

• Coriander leaves – for garnish

For the stuffing masala:

• Peanuts – 2 tablespoons

• Sesame seeds – 2 tablespoons

• Dry coconut (copra) – 2 tablespoons (or fresh coconut)

• Coriander seeds – 1 tablespoon

• Cumin seeds – 1 teaspoon

• Dried red chilies – 4–5 (adjust to spice level)

• Tamarind – small lemon-sized ball

• Jaggery – 1 teaspoon (optional)

• Garlic cloves – 4–5

• Onion – 1 small (optional, for extra flavor)

• Red chili powder – 1 teaspoon

• Garam masala – ½ teaspoon

Preparation Process:

1. Prep the Brinjals:

   • Wash and dry the brinjals.

   • Make two cuts in a cross (like a “+”) from the bottom, keeping the stem intact.

   • Soak them in salt water to prevent browning.

2. Make the Stuffing Masala:

   • Dry roast peanuts until golden. Set aside.

   • Dry roast sesame seeds until they start popping.

   • Dry roast coriander seeds, cumin, and red chilies.

   • Roast coconut slightly (if using dry coconut).

   • Cool everything and grind to a coarse powder first.

   • Then add tamarind, jaggery, garlic, onion, chili powder, garam masala, and salt. Blend into a thick paste (add a few drops of water if needed).

3. Stuff the Brinjals:

   • Gently stuff the masala paste into each brinjal carefully.

   • Save any leftover masala for gravy.

4. Cook the Curry:

   • Heat oil in a wide pan.

   • Add mustard seeds and cumin seeds; let them splutter.

   • Add curry leaves.

   • Place the stuffed brinjals carefully into the pan.

   • Fry on medium flame for a few minutes, turning gently.

   • Add the leftover masala mixed with ½ cup of water.

   • Cover and cook on low flame until brinjals are tender (about 20–25 minutes), stirring gently in between.

5. Finish:

   • Adjust salt, sprinkle fresh coriander leaves.

   • Drizzle a little more oil or ghee for extra richness if desired.

6. Serve:

   • Serve hot with steamed rice, pappu (dal), or roti.

”ENJOY YOUR MOUTH WATERING GUTTY YANKAYA”