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indian-gutti-vankaya-curry-recipe

Indian Gutti Vankaya Curry Recipe

A delicious South Indian curry made with stuffed eggplants.
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Preparation Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Course: Main Course
Cuisine: Indian
Servings: 4 servings
Calories: 200 kcal

Ingredients 

Main Ingredients

  • 8 small Eggplants Brinjals
  • 2 tablespoon Oil

Stuffing Ingredients

  • 1 cup Onions finely chopped
  • 2 tablespoon Peanuts roasted
  • 2 tablespoon Sesame Seeds roasted
  • 2 tablespoon Coconut grated
  • 1 teaspoon Red Chili Powder
  • 1 teaspoon Turmeric Powder
  • 1 teaspoon Coriander Powder
  • 1 teaspoon Cumin Powder
  • to taste Salt

Instructions 

  1. 1. Wash and make a cross slit on each eggplant without cutting through completely.
  2. 2. Blend peanuts, sesame seeds, coconut, and spices into a coarse paste.
  3. 3. Stuff the eggplants with the paste.
  4. 4. Heat oil in a pan and sauté onions until golden brown.
  5. 5. Add the stuffed eggplants and cook on low heat until tender.
  6. 6. Serve hot with rice or roti.

Nutritional Value

Calories: 200kcal | Carbohydrates: 15g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Sodium: 300mg | Potassium: 400mg | Fiber: 5g | Sugar: 5g | Vitamin A: 100IU | Vitamin C: 10mg | Calcium: 50mg | Iron: 2mg

Keywords

Curry, Eggplant, Vegetarian
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