Here’s another recipe from the Andhra Kitchen called Gutti Vankaya or Stuffed Eggplants/Brinjals. It has a complex flavor and taste ensuing from the use of tamarind, jaggery, fenugreek seeds, coconut and peanuts. The result is just mouth watering. Can be served with rice as well as rotis.
Ingredients:
- 6 medium sized eggplants
- 1 large onion
- 5-6 pods of garlic
- ½ cup grated coconut
- 2 tbsp oil
- 2 tbsp peanuts
- A bunchful of coriander leaves
- 1 tsp cumin powder
- 1 tsp coriander powder
- ½ tsp turmeric powder
- 1 tsp red chili powder
- Salt to taste
- 1 tsp cumin seeds
- 2 tsp of tamarind extract
- ½ tsp of jaggery/sugar
Method:
- Slit the eggplants into 4 quarters without removing the stalk and keep it aside.
- In a pan heat some oil, add the chopped onion and garlic
- Once the onions are pink, add peanuts and grated coconut and stir for 5 minutes
- Once it cools, grind the mixture with jaggery.
- Add salt, cumin, coriander and red chili powder to this mixture.
- Now pick up each eggplant and stuff this mixture into it making sure the eggplant is held by the stalk.
- In a pan, pour some oil, add cumin seeds and fenugreek seeds.
- Once they splutter, place the eggplant pieces, pour the remainig mixture, add sufficient water, tamarind extract and cook till the eggplants are cooked well
- Garnish with coriander leaves and serve hot
Preparation time: 30 minutes
Category :
Vegetarian Recipes
