This is one dish that really celebrates the culinary diversity between my moms place and my inlaws place. Both my mom and mother in law have their own patented recipe for this dish and both taste equally yum.
My moms recipe calls for stuffing the eggplant with a mix of powdered dals and spices, whereas my MIL's recipe uses a stuffing made of fried and pureed onions. Either way it's a perfect dish for the maincourse when guests arrive, and goes great with both rice and rotis. And what is more it's really quick to prepare with a microwave
Guttivankaya koora (a la moms recipe)
10-12 medium sized eggplants
take care to choose all of similar size
for the stuffing
1 cup channa dal
1 cup urad dal
1 tbsp dhania
salt to taste
2 tsp chilli powder
Dry roast the dals and dhania. Cool and grind to a fine powder
mix salt and chilli powder into dal mixture. Adjust for taste.
Next make a deep cross on each eggplant to create a hollow for stuffing the mixture. Stuff the mixture in each eggplant using a liitle oil to moisten the mixture to prevent it from spilling out. Brush some oil on the outside of each eggplant and place them in microwave safe bowl. Microwave on high till the eggplants are tender and springback when pressed. (it takes around 6-8 min for me, but microwave temperatures vary so keep checking frequently the first few times). Once done take out of microwave. Heat 3 tbsp oil in a wide bottomed pan. When oil is hot add the eggplants cover and cook for 5 min on both sides or until the outside is lightly crisp but not too crisp.
Gutti vankaya koora (MIL's recipe)
The method of preparation for this recipe is exactly the same as the earlier one. The only difference is the stuffing. So I'll just post the recipe for the stuffing
1 tsp urad dal
1 tsp channa dal
1/2 tsp cumin seeds
1/2 tsp mustard seeds
2-3 red chillies
pinch of asefotedia
2 medium onions finely chopped
1/8 tsp turmeric
salt to taste
1 -2 tbsp oil for tempering
heat oil, add channa dal and urad dal. When dals start to redden add cumin seeds and mustard seeds, when the seeds start popping add asefotedia and red chillies. Add onions, turmeric and salt. Stir thorougly, cover and cook till onions are golden brown and tender, stirring occassionally. When onions turn golden brown add red chilli powder. Cover and cook for 3 min. Cool the mix and grind to a smooth paste. Use this paste for stuffing the eggplant and proceed as in the recipe above.
enjoy Stuffed eggplant two recipes in one