Guththi Vankai

 

Guththi Vankai

Guththi Vankai which is a popular South Indian dish also known as "Stuffed Brinjal" or "Bharwa Baingan." Here's a basic recipe for makingGuththi Vankai

Ingredients:

For the Brinjal (Eggplant) Stuffing:

• 8-10 small brinjals (eggplants)
• 1 cup roasted peanuts
• 2 tablespoons sesame seeds
• 2 tablespoons grated coconut
• 1 small onion, finely chopped
• 2-3 cloves garlic, minced
• 1-inch piece of ginger, minced
• 2-3 green chilies, finely chopped
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• A pinch of asafoetida (hing)
• Salt to taste
• 2-3 tablespoons oil
• Fresh coriander leaves for garnish

For the Gravy:

• 2 large onions, finely chopped
• 2 large tomatoes, finely chopped
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon garam masala
• Salt to taste
• 2-3 tablespoons oil
• Fresh coriander leaves for garnish

Instructions:

1. Wash the brinjals and make a vertical slit in each one, keeping them intact at the stem end. Set them aside.

2. In a pan, dry roast the peanuts and sesame seeds until they become slightly brown. Allow them to cool and then grind them to a coarse powder in a blender or food processor.

3. In a bowl, mix the roasted peanut-sesame powder with grated coconut, chopped onion, minced garlic, minced ginger, chopped green chilies, red chili powder, coriander powder, and salt. This will be the stuffing for the brinjals.

4. Stuff each brinjal with the prepared stuffing mixture.

5. Heat oil in a pan and add mustard seeds, cumin seeds, and a pinch of asafoetida. Let them splutter.

6. Place the stuffed brinjals in the pan, add the remaining stuffing mixture, and cook them for a few minutes, turning them gently to ensure they cook evenly. Cover and cook on low heat until the brinjals are tender and cooked through.

7. In a separate pan, heat some oil, add chopped onions, and sauté until they become translucent.

8. Add ginger-garlic paste and sauté for a couple of minutes until the raw smell disappears.

9. Add chopped tomatoes and cook until they become soft and the oil begins to separate.

10. Add turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, and salt. Mix well.

11. Add 1-2 cups of water and bring the gravy to a boil.

12. Place the cooked stuffed brinjals in the gravy, cover, and simmer for about 10-15 minutes.

13. Garnish with fresh coriander leaves and serve hot with rice or Indian bread like roti or naan.

Enjoy your homemade Guththi Vankai!