Spicy South Indian Eggplant Cutlets | Easy Guthi Vankaya Recipe
A modern, easy twist on South Indian Guthi Vankaya Koora! These spicy, flavorful eggplant cutlets capture the delicious flavors of stuffed eggplant in a simple, fuss-free recipe.
Ingredients
Ingredients
- 1 medium size onion
- 5-6 garlic pods
- olive oil
- 1 tbsp jaggery
- 1 small lime size tamarind soaked in 1 C hot water or microwaved for 2 mins and cooled.
- 2 tsp roasted paprika
- 4-5 tbsp coconut flakes
Instructions
Directions
- Dry roast sesame and peanuts until browned take aside into a blender
- In the same pan, dry roast chilies, cumin & coriander for 30 secs to a minute. Add to a blender
- In the same pan add some oil and toss the onions and garlic. Cook until the onions are translucent and slightly browned.
- Add to the same blender jar along with salt, tamarind with the water, jaggery, salt and paprika. Blend into a smooth paste.
- Next to the same pan, add more oil and drop the eggplant and cook on both sides for 4 mins each on medium heat.
- Turn and add the spice paste on the cooked side and top off with coconut flakes. Flip and cook the spiced side for 2-3 mins and repeat on the other. Take aside into a plate once done.
- Dilute the rest of the spice paste, add a little bit more oil to the pan and add the rest of the diluted paste and cook for 1-2 mins.
- Serve the eggplant over rice and add the sauce into the plate.
Video
Notes
Tips & Notes
- Prep the eggplant: Don't skip salting and soaking the eggplant slices. This simple step helps draw out excess moisture and bitterness, yielding a melt-in-your-mouth texture when pan-roasted.
- Watch the roast: Keep the heat on medium-low when dry roasting your sesame seeds, peanuts, and whole spices so they release their fragrant essential oils without scorching.
- Tailor the spice level: Adjust the heat easily by reducing the number of dried red chilies, or rely more heavily on roasted paprika for a milder, smokier profile.
- Don't waste the pan sauce: Diluting the remaining blended spice paste right in the pan creates a luscious, savory gravy that coats the eggplant and rice beautifully.
- Storage & Meal Prep: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet on low heat, adding a splash of water to reactivate the rich sauce.