This is one of my absolute favorite dish, but I’ve never made it myself before. You can call me a lazy practical cook, as I like to take short cuts while cooking. As a matter of fact, I’m constantly thinking about how to maximize the efficiency of whatever I do (now don’t ask me if I’m successful in increasing the efficiency of everything I do, but it works may be 50% of the time—for the other 50% I say to myself “there’s nothing wrong in trying”).
For example, I wash my dishes while sautéing onions. I don’t like babysitting my dishes, but I know a lot of people who would stir and hover around the stove until the onions turn translucent, then red, then brown. I don’t have time for that.
Well anyway coming back to the gutti vankaya curry, I’ve never actually stuffed the eggplants before; I cook the pieces in the gravy and call it a day. The fact of the matter is, when you are eating you eat the piece with the gravy anyway, so why spend time on the stuffing part.
But this past weekend, I bought these tiny eggplants that were begging to be stuffed. I couldn’t turn my back on these beauties, so I succumbed and made this awesome stuffed eggplant curry.
It did take some time to cook the dish, but I thought the end result was worth the effort – at least in the looks category. May be I’ll try stuffing if the vegetable really forces me to; otherwise I’m back to my quick & easy route.
Here’s how I made it:
Gutti Vankaya Kura (Andhra Style Stuffed Eggplant Curry)