This Stuffed Eggplant (Guthi Vankaya) is one of my favorite recipes. Stuffed with onions and chickpea flour, this is a South Indian curry that’s usually served with rice, although it tastes quite good with Indian phulkas. Another one of my mom’s wonderful recipes!
Cooking Time: 20 minutes
- 8 thin eggplants, about 2 1/2 inches long
- (Italian eggplant works well;
- if you have long eggplants cut in half)
- 5-7 tsp vegetable oil for shallow-frying
- 1 cup onions, finely chopped
- 1/4 cup besan (chickpea flour)
- 1-1 1/2 ts red chilli powder
- 1/4 tsp turmeric powder
- 1 tsp vegetable oil
- Salt to taste
- Wash the eggplant, remove the stem, and make double slits on both ends.
- In a small bowl, mix the onions, besan, turmeric, red chilli powders, salt and oil.
- Take a little of this mixture and stuff the eggplants, both ends, and set aside.
- In a wok or skillet, heat 5-6 tsp oil. Lower the heat and place each eggplant carefully, sprinkle some salt and water and cover and cook for 4-5 minutes, stirring occasionally, until tender.
- Remove the lid and saute the stuffed eggplant on medium heat until nicely browned and crunchy on all sides.
- Serve the stuffed eggplant with rice, plain dal, and ghee.