Cilantro stuffing is prepared with cilantro, coconut, ginger and green chiles. Eggplants are stuffed with the cilantro mixture and cooked on low heat till done. It is then stir fried with leftover stuffing mixture till golden brown in color.
Makes: 4 Gutti Vankaya Kothimera Karam.
Baby Eggplants 4 medium
Green Chiles 3 – 4
Ginger 3 (1 inch pieces)
Grated Coconut 2 tbsps
Cilantro 1 1/2 Cups Packed
Salt to taste
Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Asafoetida a pinch
Curry Leaves 6
Oil 1 tsp
Method of preparation:
Clean, wash and roughly chop cilantro.
Remove stems, wash and roughly chop the green chiles.
Peel and roughly chop the ginger.
Wash thoroughly and pat dry eggplants.
Remove stems if you prefer and slit twice vertically keeping one end intact.
Grind cilantro, coconut, green chiles, ginger and salt into smooth paste with least amount of water.
Stuff around a tbsp of the prepared cilantro stuffing into each eggplant.
Keep the stuffed eggplants onto a place the reserve any leftover stuffing mixture for later use.
Heat a tsp of oil in a pan, add all talimpu ingredients in order.
When urad dal changes color, slowly place the stuffed eggplants.
Fry briefly and pour half a cup of water and cook covered for 5 – 10 minutes until the eggplants are soft.
Once the eggplants are cooked properly, uncover and fry till the skin turns light golden in color.
Stir in leftover cilantro paste and stir fry on high flame till most of the moisture is gone and the paste sticks to the eggplants.
Remove from heat and serve with steamed rice or with roti.
Notes: Make sure the insides of the eggplants are cooked properly.
Suggestions: Adjust the cooking time according to the size of the eggplants. If the stuffing becomes too runny, add more cilantro and coconut and grind to make the stuffing thick.
Variations: check out the other eggplant recipes here.
Other Names: Cilantro Stuffed Eggplants, Gutti Vankaya Kothimera Karam.