Stuffed Brinjal Curry / Gutthi Vankaya Kaara Koora

Posted on 02 November, 2011 by Radhika Subramanian | Tickling Palates.

You’ll need:

  • Tender Brinjals – 12 to 15
  • Onion – 1
  • Garlic – 3 to 4 pods
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1/2 tsp
  • Curry Leaf – 1 sprig
  • Salt – to taste
  • Oil – 2 tbsp
  • Ghee – 1 tsp

To roast and powder:

  • Coriander Seeds – 2 tbsp
  • Bengal Gram Dal / Kadalai Paruppu – 1 tbsp
  • Dry whole red chillies – 6
  • Copra / Dry coconut – 2 tbsp
  • White sesame seeds – 1 tsp
  • Fenugreek seeds – 1/4 tsp
  • Curry leaves – 1 sprig
  • Salt – to taste
  • Oil – 2 tsp

Method:

Heat a skillet with oil and roast the ingredients mentioned under “To roast and powder" together over low flame without changing their color and till the aroma wafts out. Let it cool completely. Add salt and powder it coarsely in a mixer and keep aside. 

Meanwhile wash and trim the stem of the brinjals and slit them in the center and open them up without chopping them fully. They should be intact. Check for worms and discard. 

Stuff the brinjals with the prepared powder between the slits. Using a spoon will make the job easier and press them together. Set aside if there is any remaining powder. 

Meanwhile grease a microwave proof dish with ghee and arrange the brinjals one next to the other with the slit side facing up. Drizzle the remaining ghee over the stuffed brinjals. 

Partly close the dish with a lid and microwave at high for 2 minutes and at medium for 1 minute or till the brinjals are cooked. They should be firm yet cooked. 

Heat a pan with oil. Add mustard seeds, once they splutter add urad dal and roast for a minute. Add finely chopped onions, crushed garlic, curry leaf and cook till the onions turn transparent. Now add salt, remaining powder if any left and roast for a minute. Keep in mind that you have already added salt to the powder.  

Add the cooked brinjals to this seasoning and cook over low flame while turning the brinjals gently to get coated well with the onions and powders.  

Serve hot with either rice or rotis. They go well with both. 

Notes:

  • Microwaving the brinjals enables them to be intact and it is easy to prevent them from being over cooked.
  • It also uses less oil to get it cooked.
  • Microwave timings may vary accordingly.
  • You can leave out copra and white sesame seeds if you do not have and add urad dal instead.