Gutti Vankaya Kura (dry version)

Recipe by Cook's Hideout

Blogging Marathon# 27: Week 1/ Day 1 Theme: Occasions - Andhra Feast Dish(es): Gutti Vankaya kura, Kanda Bachalikura & Dosakaya Pappu April 1, April fools day, the day I started the job that I recently resigned 8 years ago and today I am starting my first ever month long blogging marathon. I have done month long Vegan Mofos before this, but never blogged continuously for 30days. I'm joining my fellow marathoners on a month long non-stop blogging marathon. What's interesting is Valli gave us 4 different themes for the 4 weeks of April. So each week we will be sticking...

Ingredients

• 8 - 10 eggplants (Baby)
• 10 curry leaves
• cup Chickpea flour ((Besan))
• 1 tsp chili powder (Red - (or more to taste))
• 1 tsp cumin (Ground)
• tsp coriander (Ground)
• to taste Salt
• 1 tsp Mustard seeds

Method

1. Make the Stuffing: Mix all the ingredients for stuffing in a bowl. Add little water to make it a little sticky, so it's easy to stuff the eggplants.
2. Keep the crowns on the eggplants intact and on the other end cut a '+' on the other end.
3. Stuff the filling in the eggplants using a spoon or your fingers.
4. Heat 2tbsp oil in a nonstick pan; add mustard seeds and curry leaves; once the seeds start to splutter, gently place the stuffed eggplants in the oil. Cook covered on medium to medium- low heat until eggplants are cooked through . Make sure to turn the eggplants around once in a while to evenly cook on all sides.

View the recipe instructions at Cook's Hideout