Three Types Of Stuffed EggPlants
Gutti Vankaya
Ingredients:
Brinjal - 250 g
Chana Dal - 1 tb spn
Garlic - 5 cloves
Urad Dal - 1 tsp
Red Chillies - 4
Jeera - 1 tsp
Fennel - 1 tsp
Coconut Powder - 1 tb spn
Hing - ½ tsp
Tamarind Paste - 2tb spn
Onion (chopped) - 1 tb spn
Coriander leaves - 1 bunch
Salt - To Taste
Oil - As Required
Method:
Take a pan add chana dal,garlic,urad dal,red chillies,jeera,fennel dry roast all the on a slow flame. Now add coconut powder,hing roast them and switch off the flame. Cool them and grind them into fine powder. Then add salt and tamarind paste to it and mix it well. Cut the brinjal as shown in the video and stuff them with freshly made paste and keep aside.
In a pan add oil,mustard seeds and place the stuffed brinjal on the pan slowly. Cook them on a low flame, now add finely chopped onions to it and also add the leftover masala on the onions and cook them closed on a low flame. Finish it off by adding coriander leaves and switch off the flame.

Gujarathi Style:
Ingredients:
Brinjal - 250 g
Besan - 1 tb spn
Peanut Powder - 1 tb spn
Sesame Powder - 1 tb spn
Coconut Powder - 1 tb spn
Turmeric Powder - 1 tsp
Hing - ½ tsp
Garam masala - 1 tsp
Dry Mango Powder - 1 tsp
Coriander Powder - 1 tb spn
Chilli Powder - 1 tb spn
Sugar - 2 tsp
Oil - As Required
Salt - To Taste
Method:
Firstly in a pan dry roast besan,peanut powder,sesame powder,coconut powder,turmeric powder,hing,garam masala,mango powder,coriander powder,chilli powder and some sugar and switch off the flame. Add salt and water to the powder and mix it into a thick paste and stuff that into brinjal and keep aside.
Take a pan & add some oil and place the brinjal on it and cook closed on a low flame.

Punjabi Style
Ingredients:
Tomatoes - 3
Garlic - 4 cloves
Ginger - 1 inch
Onion(chopped) - 1
Turmeric - 1 tsp
Coriander Powder - 1 tb spn
Fennel - 1 tsp
Chilli powder - 1 tsp
Cumin powder - 1 tsp
Method:
Take a blender add tomatoes,garlic,ginger,onions,turmeric,coriander powder,dry mango powder,fennel,chilli powder,cumin powder and grind it into fine paste. Now stuff that paste into brinjal and keep aside.
Take a pan add oil and place the brinjal slowly, cook them closed on a low flame for five minutes. Afterwards add the leftover masala and cook it on a low flame for some more time and switch off the flame.
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