Well. The story changes track when baby egg plants are around the corner. Mr.P makes sure he picks a bag of these beauties dutifully and comes home with a grin on his face. And that grin can only be interpreted as, Wife, when will you make some stuffed eggplants? I usually make this ennai kathrikai kuzhambu, a tangy gravy to go with rice. But this time, i decided to try my hand at these stuffed eggplants.Its a hear say recipe and i just eye balled my ingredients. But i ve tried to give you all an idea of how much of what i used. Needless to say, the eggplants were well relished by Mr.P. Runaway success is all i can say.
Recipe For Vankaya Kobbari Karam
( Eggplants stuffed with coconut and spices and pressure cooked slightly)
Prep Time: Under 10 mins
Cook Time: 10 mins
Baby egg plants 12 to 15
Oil 1 tbsp
Mustard seeds 1 tsp
Urad dal 1 tsp
Hing a large pinch
Curry leaves a sprig
Water 3 tbsp
Salt 1/2 tsp
Coconut pieces 3/4 cup
Coriander leaves 1 cup loosely packed
Cumin seeds 1 tsp
Green chilies 4 to 5
Tamarind Paste 3/4 tsp
Salt to taste
Place all the ingredients for the stuffing in a blender and make a coarse paste without adding any water and set aside.
Wash and pat dry the egg plants and make a criss cross on the rounded side keeping the stalk intact. Make sure you only cut 3/4th along the length of the eggplant.
Once you have criss-crossed all the eggplants, gently stuff about 3/4 tbsp of stuffing into the criss crossed egg plants.
Heat oil in a small pressure cooker.
Pop the mustard seeds and add the urad dal, hing, curry leaves next and wait till the dal turns a light brown.
Once done, add the stuffed egg plants and toss well.
Add the 3 tbsp water to this and sprinkle the salt.
Close the lid and pressure cook for 1 whistle.
Wait till the pressure comes down.
Once done, check to see if the water has dried up.
If not, cook it open on high flame for about 2 mins until the water dries up.
Serve hot with rice and any dal of your choice.