Thursday, August 13, 2020

Stuffed Eggplant Curry - Gutti Vankaya Curry

I just loved stuffed vegetables, eggplant, Bhindi , Parval, Onions, potatoes, stuffed anything and give it to me and I will be happy. I tried lot of variations of Eggplant stuffing and still looking for more, since my love for stuffed vegetables never ends. So here South Indian style stuffed baby eggplant, Which I just loved it. I made it spicy but you can control your spice level and make it as per your taste. I made extra stuffing to use it my other day cooking and I just love that variation in my other vegetable dishes. here I have used green baby eggplant because when ever I get purple ones, it has so many seeds in it , it spoils the dish. But you can make it with purple one, if you find good ones. 




Ingredients : 

6 baby eggplants

For paste :

3 tbsp raw peanuts
2 tsp sesame seeds
1 tbsp coriander seeds
1 tsp Cumin seeds
1/4 tsp fenugreek seeds
1 inch cinnamon
2 tbsp dry coconut
1 inch ginger
3 clove garlic
1 tsp kashmiri red chili powder
1/4 tsp turmeric
salt as per taste
1/4 cup water

Roast peanuts until it changes the color, add sesame seeds, coriander seeds, cumin seeds, fenugreek seeds, cinnamon , roast on low flame till spices goes roasted nicely. Finally add coconut and roast slightly. Cool completely and transfer in the blender.  In that add ginger, garlic, chili powder, turmeric and salt and make a thick paste. We are going to stuff eggplant with this paste and make a curry also.



For the curry : 

3 tbsp oil
1 tsp mustard seeds
1 tsp Cumin seeds
few curry leaves
1/2 onion sliced
1/4 tsp turmeric powder
1/2 tsp kashmiri red chili powder
1/2 cup tamarind extract water
Fresh finely chopped coriander leaves
salt as per taste, if you need it

Method : 

Cut the eggplant in X shape till one end, not all the way thru and make 4 slices. 

Stuffed that thick paste we have made it. Keep it aside.

Heat a pan, with oil in it. Add mustard, cumin and curry leaves.


When mustard seeds done craking, add onion and cooked till it changes the color. 

Add turmeric and chili powder and cook on low flame for few seconds. 

Add stuffed eggplant and saute gently. 

cover and cook for 5 minutes stirring occasionally.

Add the leftover masala paste and add water to make a thick or thin gravy as per your liking. 

Add tamarind water and cook the gravy till your desired consistency. 

Cover and cook for 15-20 minutes till eggplant is cooked 

Once done, add coriander leave and serve hot with rice or Roti. I had it with roti and dal.















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