Blogging Marathon# 27: Week 1/ Day 1
Theme: Occasions – Andhra Feast
Dish(es): Gutti Vankaya kura, Kanda Bachalikura & Dosakaya Pappu
April 1, April fools day, the day I started the job that I recently resigned 8 years ago and today I am starting my first ever month long blogging marathon. I have done month long Vegan Mofos before this, but never blogged continuously for 30days. I’m joining my fellow marathoners on a month long non-stop blogging marathon. What’s interesting is Valli gave us 4 different themes for the 4 weeks of April. So each week we will be sticking to a theme and posting different recipes that fall under that week’s theme.
Theme for the first week is “Occasions”. I am going to post dishes that fall under couple of different occasions. For the first day, I chose a very broad and non-specific occasion where traditional Andhra dishes are served. This can be a gruhapravesam (house warming ceremony), satyanarayana puja, baby shower or anything other occasion for that matter.
I have posted recipes for Kanda Bachalikura & Dosakaya pappu previously. So here is the recipe for the stuffed eggplant.
Gutti Vankaya Kura (dry version)
Ingredients
- 8 - 10 eggplants Baby
- 10 Curry leaves
For the Stuffing:
- cup Chickpea flour (Besan)
- 1 tsp chili powder Red - (or more to taste)
- 1 tsp cumin Ground
- tsp Coriander Ground
- to taste Salt
For tempering:
- 1 tsp Mustard seeds
Instructions
- Make the Stuffing: Mix all the ingredients for stuffing in a bowl. Add little water to make it a little sticky, so it's easy to stuff the eggplants.
- Keep the crowns on the eggplants intact and on the other end cut a '+' on the other end.
- Stuff the filling in the eggplants using a spoon or your fingers.
- Heat 2tbsp oil in a nonstick pan; add mustard seeds and curry leaves; once the seeds start to splutter, gently place the stuffed eggplants in the oil. Cook covered on medium to medium- low heat until eggplants are cooked through . Make sure to turn the eggplants around once in a while to evenly cook on all sides.
Notes
Manju
Eggplant are my favorite vegetable my mom use to make gravy, but these dry ones are inviting.
The Pumpkin Farm
love stuufed baingan and this one is definitely different from what i m used to, bookmarking
Foodiliciousnan
I don’t like brinjals but it so saddens me that such a lot of wonderful dishes are prepared with it. I love the smell that comes while preparing stuffed brinjals, so I use the same stuffing and prepare some with potatoes or kundru for myself!
Suma Gandlur
Looks Fab. This is my mother’s most preferred stuffing for eggplants. The extra stuffing she fries it to a level of almost burning and the powder itself tastes so wonderful along with some hot rice.