South-Indian Stuffed Eggplant Curry | Gutti Vankaya
M y family has an obsession with Eggplants.
On a scale of what a “Belieber” teenage fan feels for Justin Bieber to the undying devotion of a Boston Red Sox fan — my family’s love of eggplants covers this X3. Ain’t no scale to measure it!
We’ve even got a quote over the greatness of eggplants…kid you not! Yes, some awesome dude in South-eastern India, said this: “There is no God greater than Shiva and no vegetable greater than eggplants”. When you confer divine status to a vegetable, well, THAT’S when you know you’ve got a Grade-A certified obsession with eggplant :)
Once you try this dish, Gutti Vankaya, the obsession makes complete sense. There’s a ton of eggplant dishes from Andhra, in South-eastern India — smoked eggplant chutney, double roasted eggplants, deep-fried eggplant, eggplant fried rice & stew, and this absolute classic — Eggplant stuffed with chickpea flour & spices. It’s crispy on the outside with toasted chickpea flour, gooey & mushy on the inside, bursting with cumin, coriander & curried eggplant goodness. There’s several variations — with roasted peanuts & coconuts; baked vs. fried; some like a gravy curry. My version pulls the most trustworthy source I have on this recipe: Mom.
So here is my Mom’s quick and easy, but insanely savory & flavor imploding Gutti Vankaya & it packs a helluva lot of Mojo! If you try this recipe, let us know! Leave a comment & tag your picture with #findmymojyo on Instagram! I’d love to see what you come up with, happy (eggplant, ahem the greatest vegetable ever) Mojo-finding :)