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GHUTTI VANKAAYA (STUFFED EGGPLANT) |
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| Preparation time ([days] hrs:min): |
00:20 |
| Cooking time ([days] hrs:min): |
00:45 |
| Number of servings: |
4 |
Ghutti Vankaya (Stuffed Eggplant)
|
| Suitable occasions: |
Ugaadi,Pelli/Marriage |
| List of ingredients: |
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| No. |
Ingredient |
Qty |
Measure |
Wt.(gms) |
| 1 |
Tamarind concentrate |
1/4 |
tablespoon |
3.75 |
| 2 |
Coconut powder (no oil) |
11/2 |
teaspoon |
4.69 |
| 3 |
Vegetable Oil |
0.19 |
cup |
51.56 |
| 4 |
Cardamom |
1/2 |
|
|
| 5 |
Cloves (Whole) |
1 |
|
|
| 6 |
Garlic Paste |
1/8 |
teaspoon |
0.88 |
| 7 |
Ginger Paste |
1/8 |
teaspoon |
0.88 |
| 8 |
Baby eggplant |
3 |
|
|
| 9 |
Salt |
|
to taste |
0.25 |
| 10 |
Chili whole |
1 |
ripe |
|
| 11 |
Onions |
3/4 |
medium |
|
| 12 |
Cinnamon Sticks (flat) |
1/4 |
inch |
0.64 |
| 13 |
Channa Dal (Split bengal gram) |
1/2 |
teaspoon |
2.09 |
| Cooking procedure: |
Roughly chop onions and keep aside.
In a skillet heat two tablespoons of oil and fry
the chopped onions. When the onions are brown add
all the ingredients from the above list except
the eggplants, oil, ginger and garlic pastes.
Stir on medium heat for 5 minutes. Remove from
heat, add ginger and garlic pastes and let cool.
Then process the whole mixture in a blender until
soft.
Wash the eggplants and make two cuts through them
from the bottom upward (length wise) about 2/3
the way up to the stem, so that they are each in
four equal sections,
held together by the uncut portion near the stem.
Place the stuffing between the four sections.
Next, in a wide skillet add the remaining oil and
heat. Place all the stuffed eggplants next to
each other and keep the heat on high. After three
or four minutes turn the eggplants over. After
five minutes turn them over again, lower the
heat, cover the skillet and let them cook till
the eggplants are thoroughly done (the skin of
the eggplants should develop folds). |
| Any additional information: |
1. If the eggplants are large, allow more time to
cook. For the very large eggplants, it's better
to just cut them up into pieces, mix the pieces
and the stuffing, put it all in a pan and cook
till done. Will taste almost like the dish made
with the small sized eggplants.
2.Also, the big ones have more water content in
them, so, it might taste a bit raw and not fry as
well as the smaller ones. |
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