Gutti Vankaya Bajji

Instructions

1. 1

   Prepare the Masala Paste

   • In a dry pan over low-medium heat, roast the peanuts until they are fragrant and lightly browned. Remove and set aside to cool.
   • In the same pan, dry roast the sesame seeds, desiccated coconut, coriander seeds, cumin seeds, and dried red chillies for 1-2 minutes until aromatic. Be careful not to burn them.
   • Once all roasted ingredients are completely cool, transfer them to a grinder jar. Grind into a coarse powder.
   • To the grinder, add the roughly chopped onion, ginger-garlic paste, soaked tamarind (squeeze out the pulp and discard solids), turmeric powder, and 1 tsp of salt.
   • Grind everything into a thick, smooth paste. Add a few tablespoons of water only if necessary to help with grinding.
2. 2

   Prepare and Stuff the Eggplants

   • Wash the baby eggplants and pat them dry, keeping the stems intact.
   • Make two perpendicular slits ('+' shape) from the bottom of each eggplant, cutting about three-quarters of the way up. Do not cut through the stem.
   • Carefully stuff the prepared masala paste into the slits of each eggplant. Reserve any leftover masala for the gravy.
3. 3

   Shallow Fry the Stuffed Eggplants

   • Heat 3 tbsp of oil in a wide, heavy-bottomed pan over medium heat.
   • Gently place the stuffed eggplants in a single layer in the pan.
   • Cover and cook on low-medium heat for 10-12 minutes, turning them occasionally to ensure they cook evenly on all sides until they are tender and about 80% cooked.
   • Once tender, carefully remove the eggplants from the pan and set them aside.
4. 4

   Prepare the Gravy

   • In the same pan, add the remaining 1 tbsp of oil if needed. Heat it and add the mustard seeds and 1/2 tsp cumin seeds. Allow them to splutter.
   • Add the curry leaves and the finely chopped onion. Sauté for 4-5 minutes until the onion turns translucent and golden brown.
   • Add the leftover masala paste and cook for 3-4 minutes, stirring continuously, until the oil begins to separate from the masala.
   • Stir in the red chili powder and garam masala. Cook for another 30 seconds until fragrant.
5. 5

   Simmer and Finish the Curry

   • Pour in 1.5 cups of warm water, add the grated jaggery, and the remaining 0.5 tsp of salt. Mix well to combine and bring the gravy to a gentle boil.
   • Carefully place the shallow-fried stuffed eggplants back into the pan with the gravy.
   • Cover the pan and simmer on low heat for 8-10 minutes, allowing the eggplants to fully cook and absorb the flavors. The gravy will thicken to the desired consistency.
   • Garnish with freshly chopped coriander leaves.
   • Serve hot with steamed rice, jowar roti, or chapati.