Stuffed Baby Eggplants - Gutti Vankai

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Vegan Recipe
Cuisine: Indian Recipe
Difficulty: Hard

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Ingredients

  • 8-9 - small eggplants
  • For the masala:
  • 2 - dry red chillies
  • 2 tbsp - channa dal (Bengal gram dal)
  • 2 tbsp - urad dal (black gram dal)
  • 1 tbsp - coriander seeds
  • 1 tsp - cumin seeds
  • 10 - curry leaves
  • 4 cloves - garlic

How to Make Stuffed Baby Eggplants - Gutti Vankai

  • Make two slits in the eggplants lengthwise starting at the tip opposite the stem (not all the way through) so you have something that resembles a flower bud with four petals.
  • Place on a baking sheet coated with a spray of oil, spritz with another spray of oil on top of the eggplants and bake in an oven at 400 degrees F for 8 minutes until the eggplants begin to just tenderize.
  • Remove from the oven and cool.
  • Heat 1 tsp oil in a skillet, then add masala ingredients one by one, roasting each for a minute over a medium flame.
  • Cool the masala ingredients, then powder them coarsely in a blender or a spice grinder.
  • Place the masala on a dish and add enough water so that the spices come together in a ball.
  • Divide into 8 or 9 pieces (going by the number of eggplants you have). Stuff each spice ball into an eggplant, taking care not to break off any of the petals.
  • Heat 1 tsp oil in a skillet.
  • Add the eggplants one by one (don't overlap) and cook over a medium-low flame, turning over the eggplant four times, once every five minutes, to ensure it is thoroughly cooked on all sides. The eggplant should be fork-tender (meaning a fork should sink into it without resistance).
  • Serve hot with rice or chapatis and some dal.

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