Gutti Vankaya – Savory, Spicy Indian Eggplant Dish Recipe

Gutti Vankaya – Savory, Spicy Indian Eggplant Dish Recipe

This is AWESOME ! My fave Indian dish. Savory, spicy, tangy and good. Good for you. I found this gem in a local Indian restaurant. They neglected to tell me they fried the baby eggplants in oil. I decided to make it WFPB No Oils compliant and here it is ! You can use the baby eggplants if you wish or simply buy the larger, more readily available eggplants at your local grocer. Either way, you will love this. The dish asĀ  written below will be moderately spicy. It won’t burn you up nor will it give you a rush of heat. So adjust accordingly.


Here are some of the spices and ingredients you might not find locally:


Gutti Vankaya Savory Spicy Eggplant WFPB

Spices to be roasted

  • 1 handful peanuts
  • 1 handful sesame seeds
  • 1 tsp coriander seeds
  • 1 1/2 tbsp cumin
  • 1 tsp cinnamon
  • 1/3 tsp ground cloves
  • 1 tsp ground green cardamom
  • 1 1/2 tsp red Indian chili powder


  • 1 eggplant
  • 1/2 cup kosher salt
  • 4 cloves garlic
  • 1 piece fresh ginger
  • 1 cup veggie broth
  • 4 dried red chillis
  • 1 tbsp mustard seeds
  • 1 sprig curry leaves
  • 1 tbsp miso paste
  • 2 tsp tamarind paste
  • 2 tsp garam masala
  • 2 15oz cans diced tomatoes
  • 1 handful fresh cilantro
  • 1/2 cup golden raisins
  • 1 serrano pepper ( garnish )
  • 1 handful cilantro ( garnish )
  1. Preheat oven to 325. Chop up eggplant into large pieces. Cover eggplant with kosher salt to sweat out liquids for 15 minutes. Add peanuts, sesame seeds and spices to be roasted to blender or food processor. Blend till peanuts are ground up. Place spices on parchment paper on a pan and roast for 10-15 minutes.

    Heat up a large pot and saute onions, garlic and ginger in veggie broth. Add chillis, mustard seeds, curry leaves, miso, tamarind paste, garam masala and mix well. Cook till onions are getting translucent adding veggie broth to keep wet. Rinse eggplant and add to pan. Add 2 – 15oz cans of tomato juice and 1 cup of veggie broth. Add chopped cilantro, mix well, cover and cook on stovetop or 375 degree oven for 30-35 minutes stirring every 10 minutes. Garnish with cilantro and serve with Roti or Naan. Serves 4