Muvva Vankaya Kura

This stuffed baby eggplant dish requires no stuffing or grinding and is quite easy to put together. It tastes good with rice and roti.

Author: Pavani

Prep Time: 10

Cook Time: 20

Total Time: 30

Course: Side Dish

Cuisine: andhra

Servings: servings

Thoroughly wash the eggplant and trim the stems. Make a '+' cut on the base. Soak them in salted water.
10 ~ 12 Baby Eggplants
Heat oil in a skillet on medium heat. Add the chopped onions, green chilies, ginger+garlic paste and cook till the onions are lightly browned around the edges, about 5~6 minutes.
Add the eggplants, cover and cook till they are tender.
2 tablespoons Oil, 1 Large Onion, finely chopped, 2 Green Chilies, slit, 1 teaspoon Ginger+garlic paste
Next add the chopped tomatoes, ground coriander, cumin, turmeric, red chili powder and salt. Cook till the tomatoes turn mushy. Add water if the curry looks too dry. Taste and adjust the seasoning. Garnish with chopped cilantro. Serve with rice or roti and dal.
2 Medium Tomatoes, finely chopped, 1 teaspoon Ground Coriander, ½ teaspoon Ground Cumin, ¼ teaspoon Turmeric, 1 teaspoon Red Chili powder, adjust as per taste, To taste Salt, 2 tablespoons Cilantro, finely chopped

Use small-ish, evenly sized baby eggplant. Either purple or green ones will work in this recipe.
You can use ½ cup of tomato puree instead of fresh tomatoes.
You can make the same recipe with globe eggplant as well. It won't be muvva vankaya, of course, but it will still taste amazing.
If you like, add more water to make a thinner gravy for the curry.
Leftover curry can be stored in an airtight container in the fridge for up to 3 days.

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