- In a pan, dry roast sesame seeds until slightly golden. Set them aside. In the same pan, dry roast coriander and cumin seeds for 2-3 mins on medium flame and set them aside. Again, dry roast dried red chillies cinnamon piece, cloves and fenugreek seeds and set them aside. Once everything is cooled down, grind into powder and keep it aside. Stuff the masala powder into every brinjal and keep it aside. In a pan, heat oil. Add mustard and cumin seeds, let them pop. Add fresh curry leaves along with finely chopped onions. Fry until translucent. Add ginger garlic paste and fry until the raw smell is gone. Next add the masala powder and tamarind water. Mix well. Wash and pat dry brinjals. Cut off the ends of the stems and cross cut brinjals till ¾th. After cooking for a couple of minutes, add turmeric powder, salt and Kashmiri chilli powder. Cook on low flame until the raw smell is gone. Add approximately two cups of water along with crushed jaggery and carefully drop all the prepared brinjals. Cook covered until they are soft and tender. As the oil begins to ooze,switch off the heat. Serve hot with rotis, jowar rotis or ragi sangathi.
Guthi vankaya
#myrecipe
By Radha Nelanti
Mar, 1st
560
Servings
4 persons
Cook Time
25 minutes
Ingredients
17
- 19
Ingredients
- Peanuts
- Sesame seeds
- Cumin
- Corinader seeds
- Red chilli
- Cloves
- Cinnamon
- Fenugreek
- Brinjal
- Onion
- Ginger garlic paste
- Mustard
- Tamarind
- Jaggery
- Turmeric powder
- Red chilli powder
- Salt
- Water
- Curry leaves
