- Clean brinjals and pat them dry. Fine chop onion. Make three to four slits in brinjals from the top and keep them immersed in water. dry roast peanuts until brown and crisp. Keep it ready. Soak tamarind in two cups. Extract tamarind water from one cup and keep one as soaked. Dry roast coriander seeds and cinnamon sticks. Add red chillies and whole peppercorns. Put dry coconut pieces and some curry leaves for flavor. Roast these until peppercorns pop one by one and coconut becomes flavorful. Add sesame seeds and cumin seeds, fry again for few minutes. Now add the dry roasted peanuts and Switch off and let this cool down for a while. While grinding add soaked tamarind and salt for the masala. Add required water and grind into a soft masala paste. Stuff this masala paste into the slits of the brinjals to make Gutti vankaya curry: In another broad pan, heat sesame oil, Temper with mustard seeds and cumin seeds. Add some fenugreek seeds. Put chopped onions and saute well until translucent. Put some curry leaves and garlic,tomato. Now add the stuffed brinjals carefully, reduce the heat to medium and keep the pan covered. Let the brinjals get sauteed in oil and masala for around 4 mins. Open the lid in-between to stir When you are sure that the brinjals are cooked well, add half a cup of tamarind water. Add turmeric powder and the required salt for the gravy. Now add the remaining ground kura masala paste with some water to adjust the consistency. Cover with the lid, keep the heat in medium-high and cook for five to seven minutes approximately. And serve hot.
Gutti vankaya
#myrecipe
By Shaalini Shaalu
Mar, 18th
504
Servings
4 persons
Cook Time
30 minutes
Ingredients
17
- 19
Ingredients
- Brinjal
- Peanuts
- Corinader seeds
- Cinnamon
- Red chilli
- Pepper
- Coconut
- Salt
- Curry leaves
- Sesame seeds
- Cumin
- Tamarind
- Oil
- Mustard
- Fenugreek
- Onion
- Garlic
- Tomato
- Water
