• Stuffed eggplant, Gutthivankaya with tamarind juice

    August 5th, 2010MammuVegetarian

    Cooking Time: 45 Minutes

    Servings: 4


    1. Round Egg plant/Gutthi vankaya – 12
    2. Onion – 1 medium sized / 1 cup chopped
    3. Grated ginger – 2 teaspoon
    4. Crushed garlic – 2 teaspoons
    5. Dry coconut powder – 2 teaspoons
    6. Sesame seeds – 2 teaspoons
    7. Poppy seeds – 2 teaspoons
    8. Coriander seeds – 1 teaspoons
    9. Peanuts – 3 teaspoons
    10. Red chili powder – 1 teaspoon
    11. Salt – 3/4 teaspoon
    12. Tamarind paste – 2 teaspoons

    Cooking Procedure

    1.  Make 3 slits into the eggplants, with out cutting completely. Don’t remove the stalks. Soak in salt water for 15 minutes.

    2.  Dry roast the peanuts,  sesame seeds,  poppy seeds,  coconut,  coriander seeds and keep aside. Heat 1 tablespoon oil in a pan, add the onions and saute for 5 minutes.  Add ginger, garlic, saute for 1 more minute and turn of the heat. Let them cool.

    3.  In a dry mixer jar, grind the peanuts,  sesame seeds,  poppy seeds,  coconut,  coriander seeds. Add the onion mix, salt, chili powder, about 3 tablespoons of water and grind to paste.

    4.  Stuff the egg plants carefully with the prepared mix. Heat the remaining oil in a wide pan, add red chili, curry leaves and let them splutter. Now add the stuffed egg plants, remaining spices mix, tamarind pulp, half cup of water. Cover the lid and cook for about 30 minutes, keep checking in between and add water if required.

    Serve hot with roti or rice.

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