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 .