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Stuffed Eggplant

| March 18, 2013 Comment

stuffed eggplant

This Stuffed Eggplant (Guthi Vankaya) is one of my favorite recipes. Stuffed with onions and chickpea flour, this is a South Indian curry that’s usually served with rice, although it tastes quite good with Indian phulkas. Another one of my mom’s wonderful recipes!

Cooking Time: 20 minutes


  • 8 thin eggplants, about 2 1/2 inches long
  • (Italian eggplant works well;
  • if you have long eggplants cut in half)
  • 5-7 tsp vegetable oil for shallow-frying

For Filling

  • 1 cup onions, finely chopped
  • 1/4 cup besan (chickpea flour)
  • 1-1 1/2 ts red chilli powder
  • 1/4 tsp turmeric powder
  • 1 tsp vegetable oil
  • Salt to taste


  1. Wash the eggplant, remove the stem, and make double slits on both ends.
  2. In a small bowl, mix the onions, besan, turmeric, red chilli powders, salt and oil.
  3. Take a little of this mixture and stuff the eggplants, both ends, and set aside.
  4. In a wok or skillet, heat 5-6 tsp oil. Lower the heat and place each eggplant carefully, sprinkle some salt and water and cover and cook for 4-5 minutes, stirring occasionally, until tender.
  5. Remove the lid and saute the stuffed eggplant on medium heat until nicely browned and crunchy on all sides.
  6. Serve the stuffed eggplant with rice, plain dal, and ghee.

Category: Vegan Vegetable Recipes, Vegetable Recipes, Vegetable Recipes - No-onion No-Garlic

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