Name: Gutti Vankaya Kura (dry version)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 8 - 10 eggplants (Baby); 10 Curry leaves; 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

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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.

Dry eggplant curry and kanda bachali kura feature on almost all of the above mentioned occasions. I decided to make a stuff my eggplants with chickpea flour and some spices. If it is the mango season, raw mango dal is preferred, but otherwise dosakaya dal (yellow cucumber) is usually on the menu.

I have posted recipes for Kanda Bachalikura & Dosakaya pappu previously. So here is the recipe for the stuffed eggplant.

Gutti Vankaya Kura (dry version)

Pavani

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Prep Time 20 mins

Cook Time 30 mins

Total Time 50 mins

Course Side Dish

Cuisine andhra

Servings 4 serving

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

Served here with steamed rice, kanda bachalikura, dosakaya pappu, aavakaya, ghee and curd for a filling lunch.

Lets check out what my fellow marathoners have cooked today for BM# 27.

Comments

Manju

April 02, 2013 at 8:47 pm

Eggplant are my favorite vegetable my mom use to make gravy, but these dry ones are inviting.

The Pumpkin Farm

April 03, 2013 at 4:37 pm

love stuufed baingan and this one is definitely different from what i m used to, bookmarking

Foodiliciousnan

April 03, 2013 at 7:38 pm

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

April 08, 2013 at 3:28 am

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.

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