Stuffed Brinjal with Fresh Coconut / Gutti Vankaya with Pachi Kobbari

Ingredients

• 5 nos Eggplants/Vankayalu
• 1 small cup grated Fresh Coconut
• 5 or 6 Dry Red Chillies
• 1/2 sp Cumin Seeds
• 2 or 3 Garlic Cloves (optional)
• Salt to taste
• 4 sp Oil

Instructions

1. Heat 1 sp oil in a pan add cumin seeds, red chillies and stir.
2. Then add grated coconut and fry for couple of mins and turn off the flame.
3. Let it cool for some time and grind into a coarse powder along with salt and keep aside.
4. Cut brinjals into 4 pieces without separating the stem.
5. Stuff the brinjals with this ground masala and keep aside.
6. Now heat oil in a pan and carefully place the stuffed brinjals side by side.
7. Cover with a flat plate and pour 1/2 cup of water on the plate.
8. Cook on medium heat, stir only once or twice.
9. Once the brinjals are soft then remove from the flame.
10. Now coconut stuffed brinjal curry is ready, transfer into a serving bowl and serve hot.