100 Percent Spicy Noone Vankaya (Brinjal)

Andhra style spicy Noone vankaya

100 Percent  Spicy Noone Vankaya (Brinjal) | Pachakam

100 Percent Spicy Noone Vankaya (Brinjal)

Andhra style spicy Noone vankaya

Category : Vegetarian, Curries

By Babitha Reddy

Published On: 31 May 2007

Rating: 4
10 Votes, 9 Reviews
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20 Minutes
Served : 4
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Step 1

Take a pan and add 3 tsp of oil to it.

Step 2

One by one, add ingredients mentioned under "For grinding:-".

Step 3

Let the fried ingredients cool.

Step 4

Add turmeric powder and salt.

Step 5

Grind these to powder.

Step 6

:- It is ok if it is not very fine powder.

Step 7

Now take each brinjal and cut from the base end (opposite side of stem)and make a slit towards stem side but not all the way through i.e slit each brinjal into four sections lengthwise without cutting off the crown.

Step 8

:- The brinjals are ready for stuffing.

Step 9

Separate the brinjal quarters gently and fill the stuffing inside slowly without breaking the brinjals.

Step 10

Stuff all the brinjals in this manner. Keep aside the remaining paste.

Step 11

Take a pan, add the remaining oil to it.

Step 12

Carefully place the stuffed brinjals in the pan.

Step 13

Let it cook for 15-20 mins on low flame.

Step 14

Add the tamarind juice to it and 1 cup water.

Step 15

Add salt as per your taste.

Step 16

Cover and cook till the brinjals are well cooked and tender.

Step 17

:- Tastes delicious with hot ghee rice.

D Kotta

By adding tamarind paste it taste like any other Sambar

Babitha Reddy

Thank you for your comments. Srikanth, if we use indian mixi small jar, it surely grinds to powder without adding water. If you wanna add water it is fine as long as you can stuff into the egg plant/ brinjal.


It came out well. The photo helps. Thanks for the recipe


excellent dish i like v much


Hi.., I am my Hyd/Ind my mom used to cook this guttivankaya... which is very very tasty(Ofcourse.. mom`s receipe) Ur receipe sounds good. I would like to try it out with my wife.. before that, I have one question for you: When U fry those ingredients in 3 tbps of oil, how can you grind then to powder? As per my exp, you may not be able to grind them to fine paste or powder, unless you add sufficient water. Can you pls explan your procedure in more detail. Regards, Srikanth


didnt understand how to stuff the powder in the brinjal.i made a small modification by slicing the brinjal and saute it in oil. added the powder and put tamarind juice into it. tasted ok.


Thanks for posting this recipe.I tried and it came out very well...


Great recipe


I tried this receipe.It is very bad.Please dont put like this receipe.Thanks

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