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.
Gutti Vankaya Kura (dry version)
- 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
- 1 tsp Mustard seeds
- 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.