- slit the brinjals into four parts without removing the stalk. Dip them in water along with 1 teaspoon of salt. Keep them aside for 15 minutes. In order to prepare the masala for stuffing, roast peanuts, sesame seeds, cloves, cinnamon stick and coriander seeds. Roast on low flame for 2-3 minutes. Now add dry coconut and roast again for a minute. Let it cool down a bit and add the mixture to a blender. Also add garlic, ginger, green chilli, 1/4 cup onion, 1/2 tsp turmeric, salt and 1/2 tsp red chilli powder. Add 2-4 tbsp water and blend to form a thick paste. Now stuff the slit brinjals with the prepared masala and keep them aside. Now heat oil in a pan, add curry leaves, mustard seeds and cumin seeds. Add 3/4 cup onions and stir fry until golden. Add 1/2 tsp turmeric and 1/2 tsp red chilli powder. Now add stuffed brinjals to the pan and cook for 2-3 minutes. Add tamarind extract and stir well. Now cover the pan and let it cook for 15 more minutes. Stir occasionally. Garnish with coriander leaves and serve.
Guthi vankaya
#myrecipe
By Sai Charan
Feb, 19th
596
Servings
4 persons
Cook Time
25 minutes
Ingredients
18
- 20
Ingredients
- Brinjal
- Oil
- Mustard
- Cumin
- Curry leaves
- Green chillies
- Onion
- Turmeric powder
- Red chilli powder
- Tamarind
- Corinader
- Water
- Salt
- Peanuts
- Sesame powder
- Corinader powder
- Coconut
- Cinnamon
- Cloves
- Ginger garlic
