Stuffed Eggplant (Gutti Vankayi)

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Description

Gutti Vankaya is an Andhra style stuffed eggplant curry. This is a very popular south Indian dish rich in flavour and a must-try recipe. Typically this dish is loaded with oil

Small Eggplants (Indian variety) work well for this dish.

Method:

To prepare the stuffing:

  1. Heat a skillet/pan in medium heat.  Dry roast peanuts, dried red chillies, coriander and cumin.
  2. Transfer the contents to a blender. I use a coffee grinder but any blender can be used.
  3. In the same skillet dry roast coconut and sesame seeds, cinnamon stick, cloves and cardamom pods. If you are using fresh coconut, cut them into tiny pieces. You can also use shredded or desiccated coconut.
  4. Now transfer them to the blender, add salt and blend them well. Now our stuffing is ready
  5. Transfer the mixture to a bowl. Add lemon juice and mix it well

Make two slits at the base of the eggplant keeping the stem side intact. Stuff the slit eggplants and place them in a steamer for 8 minutes. I use epicure steamer. If you do not have a steamer, you can place the stuffed eggplants on a plate and microwave them for 8-10 minutes

To make the Curry:

  1. Heat the pan in a medium heat
  2. Add Mustard seeds, split chana dal, curry leaves, cumin seeds for tempering
  3. Add onions and saute it for few minutes. Add ginger garlic and saute it for another minute
  4. Add tomatoes, turmeric, salt and saute it for 1-2 minutes.
  5. Add left over stuffing mixture and 1 cup of water.
  6. Add the steamed eggplants and allow it to cook for 7-10 minutes with the lid covered. Stir intermittently.
  7. You can add water as necessary to prevent it from sticking at the bottom and form a nice gravy.
  8. Once the gravy has thickened, you can turn off the stove and garnish with cilantro

Enjoy this dish with brown rice or quinoa or flat Indian bread (Rotis)

Ingredients

12 to 14 small Indian Eggplants with stems
For Stuffing:
1/2 cup dry roasted unsalted peanuts
6 dried Red Chillies
2 Tablespoon Coriander seeds
1 teaspoon Cumin
2 Tablespoon shredded coconut (optional)
2 Tablespoon Sesame seeds (optional)
1/2 inch Cinnamon stick
2 cloves
2 Cardamon
2-3 Tablespoon lemon juice
1/2 teaspoon salt
For Curry:
1 medium onion (1 cup cut)
1 large tomato (1.5 cup tomatoes)
1 teaspoon ginger garlic paste
1 teaspoon salt
¼ teaspoon turmeric
1 to 1 and half cup of water
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