Receta Coconut Stuffed Eggplant (Pacchi Kobbari – Gutti Vankaya Koora)
There are many varieties of stuffed eggplant (gutti vankaya) curries. I previously posted two other varieties of this gutti vankaya curry. Here are the links:
Now today’s recipe:
Ingredients: (Serves 4-5)
- 16 Baby Eggplants
- 1 cup grated Coconut (Fresh)
- 6 Green Chilies (can be replaced with dry red chilies)
- ½ tsp Cumin Seeds
- Oil as needed to fry (I used 2 tbsp)
- Salt
Preparation:
Dry roast coconut + green chili + cumin seeds and grind into a fine powder (just like in the picture below) along with salt. Keep aside.
Wash eggplants well and make slits just like in the picture. Keep the stems intact and make the slits on the other side.
Stuff these eggplants with the prepared coconut powder. Fill all the slits.
Heat oil in a pan and add these stuffed eggplants. Cover and allow them to cook for some time. Adjust salt if needed.
When the eggplants look soft and cooked, turn off the flame and transfer the contents to a serving bowl.
Enjoy the delicious curry with steaming hot rice. Yummy!!