Рецепт Stuffed Eggplant Curry
Good things come to those who wait…..and this recipe has done its due diligence in waiting to be published. I made this wonderful recipe as a side for Kashmiri pulao (recipe here) long time back and I’ve been wanting to post the eggplant side dish but didn’t get the right opportunity. Now that I’m still on the hunt for my dslr I’m using my saved recipes as pictures are more appealing than the ones that I’m forced to take with my mobile. Even though I’m extensively searching for the right camera, the numerous choices that are available in the market is just not making my job easier. Anyway back to the recipe….
This recipe is quite famous in Andhra cuisine and is otherwise called gutti venkaya kura. Gutti literally translates to cluster or bunch and venkaya kura translates to eggplant curry, don’t worry we are not going to make bunch of eggplants or anything of that sort. However the cumbersome part of the recipe is to slit the eggplants in a cross retaining the top stem part and stuffing each of them with the ground masala. Now reread the first line of this write up….yes patience my dear….the resulting recipe is so aromatic and drool worthy that the time and effort taken will be well worth it. Enjoy!!!
Recipe Source : modified from jeyashriskitchen
Grind all ingredients except from to grind list into fine paste. Do not add water when grinding. If needed, sprinkle few drops if it gets difficult to grind. Wash and slit the brinjals making a cross as shown in the picture. Retain the stem part.
Take 1/4 cup of the ground masala in a cup and set aside. Carefully stuff the ground paste inside each brinjals.
In a pan, heat 2 Tbsp of oil and place stuffed brinjals carefully and reduce flame. Cover and cook turning them every once in a while . Cook till the brinjals turn soft and well fried on all sides. Remove from flame and set aside. In a pan, heat oil and add mustard seeds, jeera, curry leaves, green chillies, ginger garlic paste and thinly sliced onions. Fry till the onion turns translucent. Now add the 1/4 cup remaining paste and 1/2 cup water. Let it heat for a minute and then add the fried stuffed brinjals to the gravy. Let it cook till the oil starts oozing out on the sides. Remove from flame and serve with rice or roti. Enjoy!!!
Stuffed Eggplant Curry
Ingredients
- Baby Eggplant/ Small Brinjals --- 6
- Oil --- 2 Tbsp
- To Grind
- Tamarind -- small piece
- Cashewnuts -- 6
- Coconut -- 2 tsp
- Red Chilli Powder -- 1/2 tsp
- Coriander Powder -- 1 tsp
- Garam Masala -- 1/4 tsp
- Ginger -- a small piece
- Garlic -- 3 pods
- Salt -- to taste
- To Temper
- Onion -- 1
- Oil -- 1 Tbsp
- Mustard seeds -- 1 tsp
- Jeera (cumin seeds) -- 1/2 tsp
- Green Chillies -- 1 small (cut)
- Ginger-Garlic Paste -- 1 Tbsp
Curry Leaves -- 5 to 6 leaves
Instructions
Grind all ingredients except from to grind list into fine paste. Do not add water when grinding. If needed, sprinkle few drops if it gets difficult to grind.
Wash and slit the brinjals making a cross as shown in the picture. Retain the stem part.
Take 1/4 cup of the ground masala in a cup and set aside. Carefully stuff the ground paste inside each brinjals.
In a pan, heat 2 Tbsp of oil and place stuffed brinjals carefully and reduce flame. Cover and cook turning them every once in a while . Cook till the brinjals turn soft and well fried on all sides. Remove from flame and set aside.
In a pan, heat oil and add mustard seeds, jeera, curry leaves, green chillies, ginger garlic paste and thinly sliced onions. Fry till the onion turns translucent. Now add the 1/4 cup remaining paste and 1/2 cup water. Let it heat for a minute and then add the fried stuffed brinjals to the gravy. Let it cook till the oil starts oozing out on the sides. Remove from flame and serve with rice or roti. Enjoy!!!
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