Stuffed Eggplant (gutti Vankaya)
Stuffed Eggplant, also known as Gutti Vankaya, is a popular dish in Telugu Cuisine. This flavorful and aromatic dish is made by stuffing small eggplants with a spicy and tangy masala mixture.
Ingredients
- 8 small eggplants
- 1 cup roasted peanuts
- 1/2 cup desiccated coconut
- 2 onions, finely chopped
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 2 teaspoons red chili powder
- 1 tablespoon coriander powder
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 sprig curry leaves
- 2 tablespoons oil
- Salt to taste
Instructions
- Wash and slit the eggplants lengthwise without cutting them into two pieces.
- Dry roast the peanuts and desiccated coconut separately until they turn golden brown. Grind them into a fine paste.
- Heat oil in a pan, add mustard seeds, cumin seeds, and curry leaves. Once they splutter, add chopped onions and sauté until they turn golden brown.
- Add ginger-garlic paste and sauté for a few minutes. Then, add the ground peanut-coconut paste, turmeric powder, red chili powder, coriander powder, and salt. Cook for 5-7 minutes.
- Stuff the prepared masala mixture into the slit eggplants.
- Heat oil in a deep pan, arrange the stuffed eggplants, cover, and cook on low heat for 20-25 minutes until the eggplants are tender.
- Serve hot with rice or roti.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 200 per serving
- Carbohydrates
- 15g
- Protein
- 5g
- Fat
- 12g
Supplies
Deep pan Grinder Spatula
Tools
Knife Cutting board Pestle and mortar
Serving suggestions
Serve the Stuffed Eggplant with steamed rice, roti, or naan for a complete meal.
Tips & tricks
Make sure to choose small and firm eggplants for this recipe to ensure even cooking.
Cost
$10