There are so many different varieties of stuffed brinjal and this recipe is a typical Andhra style stuffed brinjal or Guthi Vankaya inspired from gayatrivantillu.com. The aromatic coriander and coconut spicy and tangy stuffing make this brinjal curry absolutely lip smacking!
INGREDIENTS
- Small brinjal/eggplant - 10
- Tamarind paste - 1/2 Tsp mixed with 1/4 cup of water (Tamarind extract of a small lemon sized tamarind can also be used)
- Oil - 2 Tbsp
- Chopped coriander leaves - for garnish
For Stuffing:
- Fresh grated coconut - 1/2 cup
- Green chillis - 4
- Coriander leaves - 1/2 cup
- Cumin seeds - 1 Tsp
- Cinnamon - 1/2 inch piece
- Ghee - 1 Tsp
- Salt - as needed
For Tempering:
- Curry leaves - 10
- Asafoetida - 1/2 Tsp
METHOD:
- Grind all the ingredients under "For Stuffing" using very little water (about 1-2 Tbsp)
- Slit the brinjals upto 3/4th of their length and stuff it with the ground mixture. If there is some stuffing remaining, keep it aside as it can be added later
- Head oil and add curry leaves and hing (asafoetida). Saute for a few seconds and add carefully the stuffed brinjals and cook on a medium flame for 2-3 minutes
- Cover with a lid and cook further for 10 more minutes
- Make sure to keep the flame very low so that the brinjals do not get burnt
- Add the tamarind water and remaining stuffing. Allow it to boil and cook again for 10-12 minutes with the lid covered
- Remove the lid and cook for 5 more minutes till the water is reduced and brinjals are roasted well
- Garnish with fresh and finely chopped coriander leaves and serve hot with rice and sambhar
