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Thursday, December 17, 2015

Gutti Vankaya Vepudu/ Stuffed Brinjal Fry

There are so many dishes we can make with brinjal/eggplant.
This dry version is different than the regular stuffed brinjal. I only used dry spices. It tastes great with white rice or roti.

Preparation Time: 10 minutes 
Cook Time: 15 minutes 
Serves : 2-3

Baby brinjal (green or purple) : 12
Besan/gram flour : 1/4 cup 
Red chili powder: 1/2 tsp 
Cumin coriander powder: 1 tsp 
Garam masala: 1 tsp 
Shredded coconut: 2 tsp 
Senaga karam (will post recipe separately) : 4 tsp 
Turmeric: 1/2 tsp 
Salt to taste 
Curry leaves: 1 sprig 

Wash and cut the eggplants by making a plus mark, leaving the top intact.
Mix all the masalas well to make the filling ready.
Heat oil for deep frying and fry the eggplants for 7-8 minutes until they are fried completely. Take them out.
Take the masala and fill into the eggplants.
Heat 2 tbsp of oil in a pan and add the curry leaves and fry for 1 minute. Add the stuffed eggplants, close lid and cook for 4 minutes. Open lid, add the remaining masala over the eggplants and fry for 2 minutes. Turn off the stove.
Serve hot with rice or roti.

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