Stuffed Eggplant (Gutti Vankaya Dry Curry)

Eggplants stuffed with homemade curry powder and cooked to perfection is a must try recipe.

Course curry, Main Course, Side Dish

Cuisine Indian

Keyword gutti vankaya curry, stuffed brinjal curry, stuffed eggplant, stuffed eggplant dry curry

Prep Time 15

Cook Time 15

Servings 6

Author hameesha

Wash and trim the eggplant stems a bit and slit like an X at the bottom till 3/4 way to the top leaving them intact.
Cook eggplants till semi cooked , Cook in a microwave for 3 - 4 minutes in 30 second intervals.
(or)
Deep fry eggplants in oil to semi cook them
(or)
Cook in a pan with little oil for 3 -4 minutes on low flame.
Dry roast the coconut flakes , coriander seeds , curry leaves, urad dal till slightly brown and add sesame seeds and turn the heat off. Set aside to cool.
When cold enough to grind transfer to a blender jar add salt to taste, red chili powder , garlic pods , tamarind and blend to a powder. Taste and add salt chili powder as per your taste.
Add little oil (2 tsps ) to the powder and mix till all the powder ccomes together.
Stuff this powder in to the eggplants and set aside. Save 1/4 powder to add the curry later.
Add 3- 4 Tbsp oil to a pan and arrange your eggplants into a single layer. Cook on low flame turning the eggplants to cook on all sides. Cover with a lid.
Add the remaining powder during the last 2 minutes. Cook till the powder is roasted .
Serve with Rice.

Notes : Add chili powder as per your spice level. i use kashmiri red chili powder that is red but not spicy. Adjust as per your taste and preference.

Also the no of eggplants depends on the size, add or decrease the number as per the powder. see that there is powder left to add at the end.

Turn o fthe heat and add the remaining powder, and saute for minute or 2 till its fried. Leaving the heat or covering burns the powder.