Gutti Vankaya

Ingredients

• 5 - Small brinjals

• 1 - Onion (small)

• 1 - Tomato (Big)

• Lime size - Tamarind Soaked

• 1 tsp - Red chilli powder

• 1/2 tsp - Turmeric pd

• 1 tsp - Mustard

• 1/4 tsp - Fenugreek seeds

• Salt

Grinding Ingredients

• 6 tbsp - Bengal gram

• 3 tbsp - Peanuts

• 2 tbsp - Sesame seeds

• 1 inch - Cardamon

• 2 nos - Cloves

• 4 tbsp - Coconut

• 1/2 - Onion (small chopped)

• 4 nos - Garlic

• 4 nos - Red chillies

• 1 tbsp - Coriander Seeds

• 1 tsp - Jeera

Preparation

1. Add 1 tsp oil, once hot add cloves, cardamom. Then add bengal gram and raw peanut, roast on med medium flame. Then add rest of the ingredients and saute till aroma comes. Let it cool and grind with little water and some salt.

2. Leaving the stem cut the brinjal into 4 and soak them in salt water for 10 mins. Squeeze all the water and stuff the ground the mixture.

3. Heat oil, add mustard and fenugreek seeds. Let it splutter. Add onions saute till they get transparent.

4. Then add tomato, turmeric powder and chilli powder. Once it softens. Add the stuffed brinjal. Cover and cook on low flame for 6 to 8 mins.

5. Turn the brinjal over and cover and cook for another 4 mins.

6. Then add tamarind extract along with the remaining ground paste with needed water and salt. Mix carefully and let it come to boil.