Eggplant Fry, Gutthivankaya Karam

Eggplant/Brinjal/Gutthi vankaya is a famous dish in Andhra. I got this recipe from my friend Jyothi. Round eggplants cooked and stuffed with peanut, red chili powder, gives it a special taste and easy to prepare.

Ingredients

1. Egg plant/round brinjal/gutthi vankaya -10
2. cinnamon – 3 inch piece
3. dhaniya/coriander seeds – 2 teaspoons
4. Dried red chilies – 10
5. Split Bengal Gram/Chana dal/Pacchipappu – 2 teaspoons
6. Peanuts – 1/2 cup
7. Split Black Gram/Urad dal/Minapappu – 2 teaspoons
8. Salt – 1/4 tbl sp for roasting.
9. Cilantro – For garnish.

Cooking Procedure

1. Roast all the ingredients, grind together and keep aside. Cross cut the eggplants into 4 pieces, keeping the stalks.
2. Heat oil in a pan, add the eggplants, pinch of salt and let them cook until soft. Takes about 15 minutes under medium heat. Keep turning the eggplants. Turn off the heat.
3. Let the eggplants cool down for 5 minutes and stuff them with the prepared mixture.
4. Add them back to the pan and cook on low flame for 5 more minutes.

Garnish with coriander and serve hot with white rice or roti.