Gutti Vankai / Masala Stuffed Eggplants

Gutti Vankai / Masala Stuffed Eggplants

Gutti Vankai or Masala Stuffed Eggplants is very popular Andhra style (south Indian region) eggplant curry where fresh small and tender eggplant stuffed with spices mix or masala made up of coconut, peanuts, garlic, Indian spices which is ground finely. Andhra style cooking is on spicier side; in this recipe use of coconut, tamarind pulp and jaggery gives distinct taste.

Recipe type: Lunch, Dinner

Cuisine: Indian

Serves: 4

Ingredients:

Eggplant 8-10

8 dry red chilies

1 medium onion chopped

¼ cup coconut

1 tbsp chana dal

1 tbsp Urad dal

1 tbsp peanuts

2 cloves

4 Fenugreek Seeds

½ inch Cinnamon stick

1 tbsp coriander seeds

1 tsp cumin seeds

1 tsp turmeric powder

1 tsp Kashmiri red chili powder

asafoetida 1 pinch

1 tbsp ginger garlic paste

curry leaves 1 sping

1 tsp tamarind pulp

1 tsp jaggry

2-3 tbsp oil

Handful fresh coriander leaves

salt as per taste

Procedure:

1. Slit the eggplant in 4 parts; do not cut through entirly, keep cut eggplant in salt water to prevent oxidation.

2. Heat up the pan on medium heat, add Fenugreek Seeds, Cinnamon stick, cloves, coriander seeds, cumin seeds and sauté till it fragrant.

3. Add urad dal, chana dal, peanuts and red chilies and sauté for 1-2 minute. Add coconut and take out off heat, Keep aside to cool down

4. Blend everything with tamarind pulp, jaggry and water to make a paste.(Do not add too much water while blending)

5. Take masala in a bowl add salt and few fresh coriander leaves; mix well. Fill this masala in all eggplants.

6. In a pan heat up the oil, add ½ tsp cumin seeds and onions, satue well till onion turns light brown.

7. Add Kashmiri red chili powder and place stuffed eggplants one by one.

8. Sprinkle some water on eggplant and cover with lid, cook for 10 minutes on medium heat. Do not add too much water let it cook on steam. (Sprinkle some more water if it gets too dry).

9. Cooked eggplant completely and let all flavors from masala absorbed by eggplant.

10. Finish with chopped fresh coriander leaves. Served with roti or Rice.