Stuffed Indian Eggplant or Gutti Vankaya
Stuffed Eggplant or Gutti Vankaya is an authentic dish in Andhra vegetarian cuisine where Small tender Indian eggplants are filled with a spicy ginger coriander paste and shallow fried in oil.
Servings: 2 servings
Ingredients
- 4 Tender Indian Eggplants
- To grind:
- 2 cups chopped coriander
- 1 inch ginger grated, cut into small pieces
- 4 to 6 green chillies
- 1 teaspoon cumin seeds
- Required salt
- Other Ingredients:
- 1 Tablespoon oil
- 1 teaspoon mustard seeds
Instructions
- Wash the eggplants and make a plus (+) slit on the bottom of the eggplant. Keep one end intact.
- Grind all the ingredients under the section "To grind" to a coarse paste.
- Each eggplant is then stuffed with this spicy ginger coriander paste.
- You can use up one teaspoon of the paste for each eggplant and the remaining stuffing can be added over the eggplants later.
- Heat oil in a deep frying pan over medium heat.
- Once the oil is hot enough, add mustard seeds.
- Place the stuffed eggplants into the pan once the mustard seeds splutter.
- Cover the pan with a lid and cook over medium heat on each side for 2 to 3 minutes.
- Now add the rest of the stuffing covering the eggplants. Adjust salt if required.
- Shallow fry till the eggplants get evenly cooked and all the added paste blends well into the eggplants.
- Turn off the heat once there is no moisture left and the curry is dry.