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