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Friday, June 19, 2015

Stuffed Brinjal With Fresh Coconut / Gutti Vankaya With Pachi Kobbari



coconut stuffed brinjalIngredients :

  • 5 nos Eggplants / Vankayalu
  • 1 small cup grated Fresh Coconut
  • 5 or 6 Dry Red Chillies
  • 1/2 sp Cumin Seeds
  • 2 or 3 Garlic Cloves (optional)
  • Salt to taste
  • 4 sp Oil

Preparation :

  • Heat 1 sp oil in a pan add cumin seeds, red chillies and stir.
  • Then add grated coconut and fry for couple of mins and turn off the flame.
  • Let it cool for some time and grind into a coarse powder along with salt & keep aside.
  • Cut brinjals into 4 pieces without separating the stem.
  • Stuff the brinjals with this ground masala and keep aside.
  • Now heat oil in a pan and carefully place the stuffed brinjals side by side.
  • Cover with a flat plate and pour 1/2 cup of water on the plate.
  • Cook on medium heat, stir only once or twice.
  • Once the brinjals are soft then remove from the flame.
  • Now coconut stuffed brinjal curry is ready, transfer into a serving bowl and serve hot.











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