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Gutti Vankaya Koora / Stuffed Brinjal Curry (Semi Dry)

VegCookBook by Praveena
South Indian Andhra style Bharwa Baingan / Stuffed Baby Eggplant with Vegan, GF, easy homemade stuffing.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course, Side Dish
Cuisine Indian, South Indian
Servings 4 servings

Equipment

  • 1 Blender/Grinder/Mixie.
  • 1 Frying pan (for stove-top method)

Ingredients
  

  • 4 count Brinjal / Baby Eggplants / Vankaya / Baingan (small size)
  • 1 teaspoon Salt (or as per taste)
  • 6 count Green Chillies (small size)
  • 4-5 twigs Fresh Coriander Leaves
  • 1 inch piece Fresh Ginger - 1 inch piece 
  • 3 tablespoons Cooking Oil
  • ¼ teaspoon Turmeric powder
  • 2-3 tablespoons Water (or as required)
  • 1 teaspoon Jeera Powder / Ground Cumin
  • 1 tablespoon Desiccated / Fresh Coconut

Instructions
 

Prep Work:

  • Take the green chillies, ginger, coriander leaves into a grinder/blender and pulse them to a fine paste. Transfer this paste into a small mixing bowl.
    Add the Jeera / Cumin Powder , Desiccated / Fresh Coconut and salt into the same bowl.
    Mix up everything thoroughly and set aside.
  • Take the brinjals / baby eggplants, wash them and wipe clean them.
    Cut the edges on one side, and slit them into 4 parts only on the same side.
  • Using a small spoon fill in each brinjal/eggplant/vankaya with the stuffing which we kept aside. If the mix is leftover then keep it for later use.

Cooking:

  • Take a frying pan that is suitable to fit all the stuffed brinjals / eggplants.
    Pour 3 tablespoons of oil, heat it on stove top under medium flame.
  • Gently drop in the stuffed brinjals/eggplants (which we kept aside) into the pan.
    Sprinkle 4-5 tablespoons (or a handful) of water onto them and close the pan with lid. Let them cook and soften.
  • After 5-6 mins open the lid and turn each of them onto the other side and close the pan again with lid.
    Later, after 5 mins more,open the lid and check if they are cooked/softened perfectly.
  • Then add the leftover stuffing mix onto the cooked brinjal and gently turn them.
    Switch the flame off and garnish the curry with chopped coriander.
    Transfer it to a serving bowl. Done!!

Notes

Please see the MAIN POST for recipe with step wise PICS & TIPS!!
Keyword gutti vankaya kothimeera karam, stuffed baby eggplant South Indian style