Gutti vankaya masala is a flavorful South Indian stuffed baby eggplant curry in onion tomato base. Stuffing is a peanut coconut sesame spice mix. Curry pairs well with steamed and flavored rice
I usually stock my pantry with roast sesame seeds and peanut. These come in handy when preparing masala curries. If you do not have these handy, dry roast them.
Dry roast peanuts in a pan or in a microwave for 2 minutes turning around every 30 seconds. Let cool.
Wash sesame seeds and dry roast and let cool.
Stuff masala in eggplants and keep aside. There will be some leftover masala, keep it aside.
Add spices, stir for few seconds and add tomatoes.
Add eggplants and saute for 2-3 minutes until eggplants change color.
Increase the flame, add water, mix well and bring it to a boil.
Reduce the flame to medium, cover and cook until eggplants are cooked. Keep stirring in between and it will take 6-8 minutes to cook and longer if eggplants are big.
Serve with roti, steamed rice and flavored rice.