Gutti vankaya/Stuffed eggplant

While there are so many variations to this amazing Gutti Vankaya curry, my recipe comes with a simple and the least number of ingredients still making it delicious.

Ingredients(Serving 2)

5 mini eggplant(aubergine)

3 tomatoes(chopped)

2 onions(chopped)

100 gms grated coconut

¼ tsp turmeric powder

1 tsp red chilli powder

6 to 7 tsp vegetable oil or coconut oil

½ tsp salt

Method

1. To a shallow frying pan on the stove with medium flame, add 3 tsp of oil, onions and tomatoes. Saute it for 3 to 5 minutes.

2. Then add grated coconut and saute it for another 2 minutes. Let it cool a bit.

3. To a blending jar, add the sauteed onions, tomatoes, coconut, chilli powder, salt and blend it to a fine paste.

4. Cut the eggplant on the bottom all the up to the other end but not chop into pieces. Add the paste in-between the cut.

5. Use the same frying pan, add remaining oil to it. Now add the stuffed eggplant to it and cook in on low flame for 5 minutes.

6. Add the remaining paste from the blending jar to the pan. Add water, salt and chilli powder according to your taste at this point.

7. Cook it for 10 to 13 minutes on medium flame by closing a lid and stir occasionally. Once done, serve the curry along with rice, roti, flatbread etc. I enjoyed mine with rice-flour roti.