Monday, April 20, 2020



This vegetable is known by several names: eggplant, aubergine or more commonly as brinjal in India. It is fairly popular in Indian vegetarian cooking and is known as Bhaigan in Hindi, Vaangi in Marathi, Kathirikai in Tamil, Vaingan in Konkani and Vankaya in Telugu.

Eggplants are rich in antioxidants and have numerous health benefits.

I frequently make dishes using eggplants, so elsewhere in this blog you will find recipes for :-

Today's recipe is for a side dish in which eggplants are stuffed with a yummy masala! I have adapted this from Gutti Vankaya Kura from Swasthi's Recipes.

For best results, choose tender baby brinjals so that they get cooked quickly and uniformly.

  • Eggplants/Brinjals, 5
  • Medium-sized Onion, 1
  • Ginger Garlic Paste, 1 tsp
  • Green Chillies, 2
  • Tamarind Paste, 1 and 1/2 tbsp
  • Curry Leaves, a sprig
  • Mustard Seeds, 1/2 tsp
  • Cumin Seeds, 1/2 tsp
  • Oil, 2 tbsp
  • Salt, to taste
  • Coriander Leaves, chopped, for garnish
To Roast and Powder For The Stuffing:-
  • Peanuts, 4 tbsp
  • Byadgi Red Chillies, 6
  • Coconut Gratings, 2 tbsp
  • Sesame Seeds, (Til)  1 tbsp
  • Coriander Seeds, 1 tbsp
  • Cumin Seeds, 1/2 tsp
  • Cinnamon (Dalchini) Stick, small, 1
  • Cloves, ( Laung), 2

Wash the brinjals and make 2 slits at the base of each of the brinjals keeping the stalk intact
Keep the brinjals in salt water until they are used
Peel and thinly slice the onion and slit the green chillies
In a kadhai, dry roast each of the ingredients listed for the stuffing one by one
Allow them to cool and transfer to a small mixer jar and grind them to a coarse powder
Remove the ground powder to a bowl and mix in salt and tamarind paste
This forms the stuffing for the brinjals
Now stuff each of the brinjals with this stuffing
Heat oil in a thick-bottomed kadhai and on medium heat add the mustard seeds and when they splutter add the cumin seeds and when they sizzle add the curry leaves and sauté for a few seconds
Next add the thinly sliced onions and slit green chillies and sauté till the onions turn slightly golden
To this add the ginger garlic paste and fry till the raw smell goes
One by one add the stuffed brinjals and add any of the stuffing that may have remained
Fry the brinjals for a few minutes till they get well blended with the onions
Add 1/2 cup of water and cook covered on medium flame stirring from time to time till the brinjals get done
You can add more water if required to get the consistency you desire
Switch off the gas, transfer to serving bowl and garnish the stuffed brinjals with finely chopped coriander leaves
Serve Gutti Vankaya Kura with rice or rotis

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