Yesterday Shoj got these eggplants and wanted me to make his favorite stuffed eggplant curry (Guthi Vankaya Curry in Telugu). I always make it the curry style with thick gravy. But today I wanted to make it without gravy, but wanted to keep the stuffed masala intact inside the eggplant which I thought would make it more tastier. Guess what....I was not wrong, I liked it more than the curry style and Shoj also liked it so much that he said he could not stop eating more. I was so happy, this is the way I get inspired to do and try new recipes and make the usual recipes taste more better every time. :-)
This yummy recipe can be served with steamed rice or fulkas or roti's.
12-15 medium size purple Eggplants, washed and quarted and kept intact with the stem
Note: You can make the same recipe with green eggplants too, make sure that the eggplants are medium sized and not too small or too big because too small eggplants are difficult to stuff and too big eggplants does not make tasty curry and more chances are that the stuffing will come out after they cook.
1/4 cup Peanuts
1/4 cup Sesame seeds
1/4 cup Coconut grated ( I used the dry grated coconut)
5-6 dry Red Chili's
2 tbsp Coriander seeds
1 tsp Cumin seeds
1 tsp whole Black Peppercorns
1 tsp Turmeric powder
1 tsp Ginger-Garlic paste
1 medium Red Onion chopped
1 sprig Curry leaves
2 tsp Tamarind paste
Salt to taste
1/4 tsp Asafoetida
1/4 tsp Mustard seeds
1/8 tsp Fenugreek seeds
1/4 Inch Cinnamon stick
1 Green Cardamom
3 tsp Oil
1. In a pan add 1 tsp oil, add the dry red chilis, curry leaves, cumin seeds, peanuts, coriander seeds, Cinnamon stick, cardamom and cloves and roast them until they turn slight brown, now add the sesame seeds and grated coconut and roast them until the coconut truns slight brown.
2. Allow it to cool and add the tamarind paste, turmeric powder and salt to it.
3. Now grind this mixture to a coarse to fine paste and transfer it to a bowl.
4. Now take a plate and keep the eggplants and stuff the ground paste into each of the eggplant in between and keep it carefully back on the plate.
5. Now in a heavy bottom pan (use a pan so that you can arrange all the eggplant for cooking instead of overcrowding or overlapping). Add the rest of the oil, when it's hot add mustard seeds, and when they sputter, add the asafoetida and fenugreek seeds.
6. Now add the ginger-garlic paste and saute it until the paste turns brown.
7. Add onions and saute them until they turn transparent.
8. Now place the eggplants and add a little water for about 2 tbsp and cover and cook making sure to turn the eggplants after every few mins.
9. Cook this for about 15-20 mins or until the eggplant is cooked and the oil floats.
10. Serve this hot or warm with steamed rice or fulkas.