Gutti Vankaya pulao is an Andhra style rice dish made with baby eggplant and rice. An easy to make recipe that is spicy and delicious.
Marinating the baby eggplants with yogurt and spices adds a lovely flavor to the dish. They are then cooked and mixed with basmati rice to make this pulao. I also add some soya nuggets or TVP to make this a wholesome one pot meal. Serve with raita or pickle or curry.
About the Recipe
I love eggplant and I can eat them almost every single day. What I like is that it is very versatile vegetable and takes on different flavors beautifully. Some of my favorite recipes are Afghani Borani banjan and this Lebanese eggplant moussaka.
Inspiration for this gutti vankaya pulao or eggplant rice comes from a Telugu cooking show. This is a delicious twist to the popular Andhra gutti vankaya kura recipe. But instead of stuffing the eggplant, they are marinated in a spicy yogurt mixture. This adds lots of flavor to the eggplant.
They are then cooked until tender. Fragrant basmati rice layers finish of this scrumptious recipe. Instead of mixing the eggplant and rice, you can layer them to make gutti vankaya biryani. Both the pulao and biryani are equally delicious.
I also add soya chunks or TVP aka meal-maker to make this is a wholesome one pot meal. But you can omit them and serve this brinjal pulao with raita or paneer curry for a delicious and filling meal.
This is a simple and easy to make recipe. But it is special enough to make even for parties. It smells amazing while cooking this dish. So, go ahead try the recipe and enjoy!!
Ingredients
For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.
Here are the ingredients you need to make this eggplant pilaf:
- Baby eggplant - either purple or green ones will work. Just make sure to use fresh ones with not too many seeds. Pick eggplant that have bright green stalks and look fresh with no blemishes or marks.
- For the marinade - yogurt, red chili powder, turmeric, ground cumin, coriander, garam masala and salt.
- Rice - I love and recommend basmati rice. Gives the best flavor and texture to the recipe. But you can also use other long grain rice.
- Onions, green chilies, ginger+garlic paste, cilantro and mint.
- Whole spices - bay leaf, shah jeera, cardamom pods, cloves and cinnamon stick.
Instructions
For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.
Here is how to make Gutti Vankaya Pulao recipe:
Using a sharp knife, cut a '+' on the bottom making sure not to cut it all the way through.
In a medium size mixing bowl, combine yogurt, red chili powder, garam masala, herbs and salt. Mix well and add eggplant. Cover and set aside for at least 30 minutes.
For the Rice:
Cook rice until tender, make sure that the rice doesn't get mushy. Let cool. I cook the rice in the Instant Pot on high pressure/ manual for 5 minutes.
If using soya nuggets, soak them in hot water for 10 minutes. Then drain and squeeze out the water.
Heat oil and ghee in a large pan on medium heat; add cardamom, cloves, bay leaf, shah jeera and cook for 30 seconds or until fragrant. Next add the onions, green chilies, ginger+garlic paste and cook until onions are light brown.
Add the marinated eggplants along with all of the yogurt. Mix well, lower the heat to medium-low and and cook till the eggplants are tender, about 10~15 minutes. If using soy nuggets, then add them to the pan and sauté until lightly browned around the edges.
Season with salt and add the cooked rice. Mix gently to make sure that the eggplants stay intact. Cover and cook for another 6~8 minutes for the flavors to mingle. Garnish with chopped herbs.
Serve warm with raita or a curry or dal and enjoy!!
Expert Tips
- You can use either purple or green Thai baby eggplant. Just make sure to use fresh ones with not too many seeds. Pick eggplant that have bright green stalks and look fresh with no blemishes or marks.
- I love and recommend basmati rice. Gives the best flavor and texture to the recipe. But you can also use other long grain rice.
- Use either full fat or 2% plain yogurt. Greek yogurt is also OK to use here.
- Marinating the eggplant for at least 30 minutes gives it a chance to absorb the flavors. So try not to skip this step and plan accordingly.
- To make the recipe vegan, substitute yogurt with non-dairy yogurt and omit the ghee. Or you can use coconut milk instead of yogurt in the marinade.
- You can also make this into a gutti vankaya biryani recipe. Instead of mixing the rice, layer it over the cooked eggplant, cover and cook for 6~8 minutes on low flame for the flavors to mingle. To serve, get some rice along with the eggplant mixture.
- Instead of soya nuggets/ chunks, add cooked chickpeas or paneer.
- Store leftover eggplant pulao in an airtight container for up to 3 days. Reheat before serving.
You might also like
Here are a few more Indian rice dishes that you might like:
I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.
Recipe Card
Gutti Vankaya Pulao
Ingredients
For the Eggplant:
- 10~12 Baby Eggplants*
- ½ cup Plain Yogurt*
- 1~1½ teaspoons Red Chili powder (adjust as per taste preference)
- ¼ teaspoon Turmeric
- 1 teaspoon Garam Masala
- 1½ teaspoons Ground Coriander
- 1 teaspoon Ground Cumin
- ¼ cup Fresh Cilantro, chopped
- ¼ cup Fresh Mint, chopped
For the Pulao/ Pilf:
- 1½ cups Basmati Rice, rinsed and soaked in water for 30 minutes
- 2 tablespoons Oil
- 1 tablespoon Ghee
- 4 Cardamom pods
- 3 Cloves
- 1 Bay leaf
- 1 teaspoon Shah Jeera
- 1 Large Onion, thinly sliced
- 2~3 Green Chilies, sliced
- 1½ teaspoons Ginger+garlic paste
- ½ cup Soya nuggets or Meal maker, optional
- 2 tablespoons Fresh Cilantro, chopped
- 2 tablespoons Fresh Mint, chopped
- To taste Salt
Instructions
Prep and Marinate Eggplants:
- Using a sharp knife, cut a '+' on the bottom making sure not to cut it all the way through. In a medium size mixing bowl, combine yogurt, red chili powder, turmeric, garam masala, herbs and salt. Mix well and add eggplant. Cover and set aside for at least 30 minutes.
To make Eggplant Rice:
- Cook rice until tender, make sure that the rice doesn't get mushy. Let cool. I cook the rice in the Instant Pot on high pressure/ manual for 5 minutes.
- If using soya nuggets, soak them in hot water for 10 minutes. Then drain and squeeze out the water.
- Heat oil and ghee in a large pan on medium heat; add cardamom, cloves, bay leaf, shah jeera and cook for 30 seconds or until fragrant. Next add the onions, green chilies, ginger+garlic paste and cook until onions are light brown.
- Add the marinated eggplants along with all of the yogurt. Mix well, lower the heat to medium-low and and cook till the eggplants are tender, about 10~15 minutes. If using soy nuggets, then add them to the pan and sauté until lightly browned around the edges.
- Season with salt and add the cooked rice. Mix gently to make sure that the eggplants stay intact. Cover and cook for another 6~8 minutes for the flavors to mingle. Garnish with chopped herbs and serve warm. Enjoy!!
Video
Notes
- You can use either purple or green Thai baby eggplant. Just make sure to use fresh ones with not too many seeds. Pick eggplant that have bright green stalks and look fresh with no blemishes or marks.
- I love and recommend basmati rice. Gives the best flavor and texture to the recipe. But you can also use other long grain rice.
- Use either full fat or 2% plain yogurt. Greek yogurt is also OK to use here.
- Marinating the eggplant for at least 30 minutes gives it a chance to absorb the flavors. So try not to skip this step and plan accordingly.
- To make the recipe vegan, substitute yogurt with non-dairy yogurt and omit the ghee. Or you can use coconut milk instead of yogurt in the marinade.
- You can also make this into a gutti vankaya biryani - layer the cooked rice over the cooked eggplant, cover and cook for 6~8 minutes on low flame for the flavors to mingle. To serve, get some rice along with the eggplant mixture.
- Instead of soya nuggets/ chunks, add cooked chickpeas or paneer.
- Store leftover eggplant pulao in an airtight container for up to 3 days. Reheat before serving.
Usha
We all know your love for eggplants 🙂 Whenever I see eggplants, I think of you and Mir. Pulao with gutti vankaya is interesting and the green ones look so good. And I personally like taste of the green ones better.
Srivalli
Seriously???..wow love this dish Pavani, I am reading about it for the first time. While I love gutti vankaya kura, never thought about a rice dish..very nice..will surely be making it sometime!
Priya Suresh
Never thought of dishing pilaf with baby eggplants, seriously this is a ultimate rice dish Pavani, super like yaar.
Sandhiya ThirumalaiKumar
The rice sounds flavorful and delicious and it would be a treat for all egg plant lovers!!!
Jayashree
I love gutti vankaya, but have never seen it used in a rice dish. The filling you've used sounds flavorful and less labor intensive than the usual gutti vankaya curry. Bookmarking this.
Jayanthi
I've had this dish once in a restaurant in India. This is so delicious. Love your clicks.
sapana
I too love eggplants in any form or dish. These eggplant rice is calling my name, seriously I have to make it soon.
Vaishali
There was a time when I used to eat rice and brinjals .. looking at this pulao I am drooling ! Wish could enjoy eggplants .
Harini
Sounds very flavorful and innovative. But owing to my allergy it is definitely not for me.
Sandhya Ramakrishnan
Love using the whole tiny eggplants in the rice dish. I love eggplant also, but you are the winner when it comes to love for eggplant.
Padmajha PJ
Same pinch PAvani! I love ,love ,love brinjal and buy some every time! I have 2 bags of baby brinjal in the fridge right now! I have made vangi bhat but never thought of anything like this!! I will be making this soon!
Sushma Pinjala
wow pulao with vankaya, sounds tempting.
Priya Srinivasan
oh that looks delicious, lovely combination of flavors, tangy bringal and mildly spiced rice, must be bursting with flavors!!!
Mayuri Patel
Eggplant with yogurt and then added to flavorful rice... okay I'm completely convinced! Delicious sounding and tempting.
Vanitha Bhat
Absolutely gorgeous clicks! Love the idea of using eggplants with rice to make pulao 🙂
Meera Girdhar
Wow what a flavourful rice recipe . Using eggplant with rice is really amazing .
Aruna
You have converted a traditional Andhra curry into a delightful one dish meal. 🙂
Sharmila - The Happie Friends Potpourri Corner
Yumm.. so innovative.. Have always used eggplant in curry ,subzi but never in a pulao. Will try next time 🙂
Jolly
Sounds very yummy and never think about that we can use our baby eggplants in our pilaf in this such flavoful way !!
Jagruti
Being an eggplant is my favourite vegetable, this delicious and mouthwatering pilaf sounds perfect for me. Beautiful recipe!