Guthi Vankayi (Stuffed Eggplant) Bagara Baingan
Ingredients And Method.
For dry masala
Peanuts – 2 tbsps
Cashew nuts – 6-8
Sesame seeds white – 2 tbsps
Dry coconut grated – 1 small cup
Red chilis – 2
Cumin – 1/2 tsp
Coriander seeds – 1/2 tsp
Turmeric powder – 1/4 tsp
Red chilli powder – 1/2 tsp
salt – 1 tsp
1.Dry roast the above ingredients leaving behind the turmeric,salt and red chili powder.Cool and add the powders left behind and make smoth powder in the blender.
If you do not have dry coconut use fresh grated coconut by dry roasting it till dry and light brown.I do this way and it tastes even better.
Onions – 2 med sliced
Ginger – 2″ piece
Garlic – 4-5 large pods sliced
2.Fry these three in 1 tbsp of oil till light brown and add to the powder masala jar and 1 tbsp water blend into smooth paste.
Tamarind – small lemon size
3.Wash and soak in hot water and prepare 1 cup of thick pulp.
Brinjals – 15-17 medium (approx -1kg)
4.Prepare the brinjals by trimming the stems and keep little stem part to hold the brinjal whole when cut as needed.
5.Cut the bulb part holding the stem side in plus shape (Gutti) not letting the veg go in pieces.So it holds its egg shape and allows space for stuffing.Wash and place in salt water if you prepare them before.
6.Now Drain of the water from brinjals and stuff the masala paste by spooning the paste into each well and set aside.
7. The final process is place a shallow and wide pan or kadai on medium heat add 3-4 tbsps of oil then add 2- pods of sliced garlic, 1 sprig curry leaves and 2 broken deseeded dry red chilis stir 1 min and lower heat and carefully place the stuffed brinjals in the pan and cover 2-mins then open the lid turn the pieces ang again cook for another 2-mins .
8.Now add the tamarind pulp and 1-2 cups of water and cook on low heat covered slowly stiring at intervals cause it may stick to the pan.
9.Lastly when gravy is a bit thick and oil separates turn off the heat and sprinkle one tbsp of fresh coriander.
Can be served with biryani ,Fried rice or biryani rice or white rice or parathas or chappatis.