Wednesday, March 7, 2012

#22 : Gutti Vankaya ~ Stuffed Eggplant

Its time to talk about a culinary delicacy . This recipe of stuffed eggplant/brinjal is a cherished part of Andhra Cuisine . While different regions across the world have a variety of stuffing for eggplants , this recipe below is a personal version . I picked up tidbits of making it from my sister in law on extended conversations over the phone where she went through nifty details and step by step instructions. When I know that this curry is on the menu for the day , I'd skip my breakfast to leave out extra appetite. One can never get enough of it. It is nutty and crispy with delicate flavors of the eggplant . Really , there is no better way to relish it than eating it mixed with hot rice and a small dollop of ghee . Oh , did I forget to mention that the whole house smells of a wonderful aroma when the eggplants are almost done cooking?  



Ingredients:
  • 10-12 small Brinjal/Eggplant 
  • 7-8 tsp of Kuralakaram 
  • 2-3 Tbs Oil
  • Salt
Method:
  1. Wash the eggplant . Remove and discard the stem
  2. Prepare kuralakaram as per the recipe here. Add salt as needed
  3. Make a deep slit at the base of the eggplant and stuff it with the Kuralakaram-salt mixture
  4. Heat oil in a large pan and add the stuffed eggplants. Cover and simmer for 45 min on mediuum-low heat/flame. From time to time , Keep turning the eggplants from one side to the other 
  5. Remove the lid of the pan when the eggplants are cooked completely. Fry for another 5-7 mins
  6. Serve hot with rice

3 comments:

  1. Lavani,

    It's such a nice thing you are doing - documenting your family's recipes.. Keep up the good work!
    Gutthi vankaya koora happens to be my absolute favorite!

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  2. Luv. The name of ur blog,,.this one looks yum,,,

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  3. Hi Lavani,
    Congratulations on winning the Indianfoodpalooza. First time visiting your space and I'm loving the idea of presenting family recipes. Though I'm not familiar with Andhra cuisine, I've had this in a friend's place and love it. Happy Blogging!
    Cheryl@ Kitchen kemistry

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