Guttu Vankai Koora ( Stuffed Indian Eggplant Curry )

>> Wednesday, March 17, 2010


Ingredients:

Indian Eggplant - 12 to 18 (even sized)
Peanut Butter - 5 tsp
Vangi bhath powder - 5 tsp
Rice flour - 3 tsp
Pepper powder -1/2 tsp
Salt to taste.

Procedure:

  • Wash the eggplants. Slit them lengthwise as as shown in the picture. Set them aside.
  • Mix together peanut butter, vanghi bhath powder, rice flour and pepper powder into a paste.
  • Stuff the mixed peanut butter paste into every eggplant.
  • Place the eggplants in a flat bottomed pan with 2 table spoons of oil.
  • Cook on medium heat for 10 minutes.
  • Turn the eggplants over to cook the other side.
  • Cover and cook for 5 more minutes. It's ready to be served. Goes well with steamed rice.

Tip: By using peanut butter instead of whole peanuts, you can save tons of prep time.

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