This is a quick and easy version of stuffed eggplants / gutthi vankaya. A quick tomato gravy is prepared with finely chopped tomatoes and couple of powdered spices. Eggplants are pressure cooked or steamed till soft but still holding its shape. They are then added the tomato gravy and cooked on low heat till done.
Makes: around 3 Servings of Quick Stuffed Eggplants.
Baby Indian Eggplants 6
Tomato 2 Large
Ginger Garlic Paste 1 tsp
Coriander Powder 1 tsp
Cumin Powder 1/2 tsp
Red Chilli Powder 1/2 tsp
Turmeric Powder a big pinch
Tamarind 1 inch Sized Ball
Cilantro few Sprigs
Salt to taste
Oil 2 tsps
Fennel Seeds 1/4 tsp
Urad Dal 1/4 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Broken Red Chiles 2
Curry Leaves 6
Oil 1 tsp
Method of preparation:
Remove stems, wash and slit the eggplants vertically twice keeping its stem intact.
Check to make sure eggplants are clean and good.
Pressure cook the whole eggplants in a cup of water along with tamarind for 3 whistles.
Strain the cooked eggplants and discard the tamarind.
Wash and finely chop cilantro.
Wash and finely chop the tomato.
Heat oil in a pan on medium flame, add all talimpu ingredients in order.
When mustard seeds start spluttering, add ginger garlic paste.
Fry briefly and stir in chopped tomato.
Cook till tomato turn soft and mushy.
Then add coriander powder, cumin powder, red chile powder, turmeric powder and salt.
Cook for a minute or two until the mixture comes together.
Make space in the middle of the pan, add cooked whole eggplants.
Fry the eggplants for a minute or until the skin turns light golden in color.
Then add few splashes of water, cilantro and mix everything carefully.
Cook covered on low flame for a minute.
Remove from heat and keep covered until required.
Serve quick stuffed eggplants with plain steamed rice or with biryani or with roti or with pulka etc…
Notes: You can also stuff a little bit of tomato gravy mixture into the eggplants before adding them to the pan.
Suggestions: If the eggplants are not cooked properly, add a splash of water and cook them covered on low flame till done.
Variations: You can also add chopped onion to the tempering. A big pinch of garam masala at the end makes a difference. A tablespoon of yougurt at the end makes the curry creamy.
Other Names: Quick Stuffed Eggplants, Gutthi Vankaya Tomato Kura, Baingan Tomato Masala.