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March 10, 2014

Gutti Vankaya (Stuffed Egg Plant )


Brinjal /Egg plant  undoubtedly is the king of all  vegetables , and my hubby loves this dish because of its strong aroma and taste. There are a number  of  curry powder flavors   (depending upon which region you belong to)  that goes well with egg plants , here I would like to share one of them  (Will surely share the other stuff prep in the upcoming posts ).





Ingredients:
 Eggplant 6
Sesame Seeds 1/2 cup
Dry Coconut Flakes 1/2 cup
Red chilies 8 to 10 (depending upon taste )
Coriander Seeds 1 table spoon
Garlic Pods 1/4 cup or depending upon taste 
Cumin Seeds 1/4 table spoon
Fenu Greek Seeds 6 to 8 
Tamarind for taste 
Salt for taste 
Turmeric Powder 1 -2 pinches 
Oil 6 to 8 table spoons (I used Canola oil for its Light taste )

Cooking Time  :
Preparation Time : 20 Minutes 
Cooking Time : 30 Minutes 

Procedure :
Step 1:Dry roast coconut flakes and sesame seeds separately until they turn golden brown color .
Now dry roast all the spices taken until they give out aroma . Let them cool.


Step 2: Now add the roasted ingredients to a blender and make into a coarse powder or fine powder. Now add garlic cloves and salt for taste , turmeric powder and give some pulses such that garlic mashes up (not into a paste ).




Step 3: Wash the eggplants thoroughly, &slit them lengthwise on four sides.





Step 4: Take a skillet add a table spoon of oil add the slitted egg plants and fry until they become tender . Sprinkle a dash of salt for even frying.




They  look more like this after frying .
Step 5 : Now let them cool for a minute & stuff them with the curry powder .




Step 6: Now take another skillet add oil and when it hot enough and not smoking , simmer the flame and add the stuffed eggplants .





Cook them in low flame for about 10 to 15 minutes or until the stuff changes its color or fried .
Serve hot with white rice .

Note:
  • You can check the freshness of your brinjal by its weight ,the lighter the brinjal the fresh it is.
  •  Brinjals turn  brown very quickly  after slitting , place them in water and add a pinch of salt to stop them turning into brown color .
  • You can cover while frying the egg plants which helps to tenderize them quickly .
  • You can even deep fry the brinjals rather than sauteing them , either of them gives out same taste .

8 comments:

  1. oh wow love stuffed brinjal and now when it has so much of garlic.....its bang on for me:)

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    Replies
    1. Thank You , my favorite part too is the addition of garlic

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  2. Delicious stuffed eggplant love to have with my rice.

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  3. look so delicious and really I am getting hungry here...

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  4. excellent piece of information, I had come to know about your website from my friend kavitha, pune,i have read atleast 8 posts of yours by now, and let me tell you, your site gives the best and the most interesting information. This is just the kind of information that i had been looking for, i'm already your rss reader now and i would regularly watch out for the new posts, once again hats off to you! Thanx a lot once again, Regards, gutti vankaya

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