I already posted the gravy version before. http://amaracooking.blogspot.com/2015/10/gutti-vankaya-stuffed-eggplant.html?m=1.
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.