Gutti Vankaya

Published under: BrinjalSide Dish

Small Brinjals – 500 gms
Onions – 2, finely chopped
Turmeric Powder – 1/2 tsp
Salt as per taste

For Masala Powder:
Oil – 2 tsp
Coriander Seeds – 3 tblsp
Cumin Seeds – 1/2 tsp
Asafoetida Powder – 1/2 tsp
Dry Red Chillies – 6
Chana Dal – 1 1/2 tsp
Urad Dal – 1 1/2 tsp
Tamarind Extract – 1 cup
Salt – 1/4 tsp

For Tempering:
Oil – 6 tblsp
Mustard Seeds – 1 tsp
Cumin Seeds – 1/2 tsp
Dry Red Chilli – 1, halved
Urad Dal – 1 tsp
Curry Leaves – few

1. Heat oil for masala in a deep frying pan.
2. Add all the masala ingredients except tamarind and salt.
3. Fry till the dals turn golden.
4. Mix the fried spices with tamarind and salt.
5. Grind to a fine powder.
6. Cut a cross in the base of brinjals, coming up 3/4th of the way up, taking care to keep them intact.
7. Stuff the brinjals with the masala powder and keep aside.
8. Heat oil for tempering and fry the tempering ingredients.
9. When mustard seeds start spluttering, add onions and saute for 2 minutes.
10. Add the brinjals, turmeric powder and salt.
11. Fry for 2 minutes turning the brinjals around gently.
12. Add 2 tblsp of water, lower heat and cover pan.
13. Simmer till brinjals are cooked, turning them occasionally and taking care not to break them.
14. Serve hot with plain rice.

Sunita Karthik
Sunita Karthik
Sunitha Karthik is a food lover who loves experiment with food. She worked in BPO industry for several years before deciding to settle down with family. She is a self-taught cook who has learnt to cook by experimenting with ingredients and watching various cooking shows. Mother of two kids, she still finds time to cook up a storm in the kitchen.

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