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Home > Ammas Recipes  

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: Calculate grocery list for multiple recipes
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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