Gutti vankaya

Author: Bindu malathi ponnaluri

Cuisine: Andhra/south indian

Serves: 5

This "Gutti Vankaya" curry today i'm sharing is an Indian Cuisine also called as "STUFFED EGG PLANT".

Ingredients needed:

-> Brinjals - 4 to 6

For stuffing:

-> Oil - 2tbsp

-> onion - 2 chopped onion

-> tomato - 3

-> ginger - 1 inch

-> garlic - 6 to 7 medium garlic pcs

-> 1 tbsp coriander seeds

-> 1 cinammon stick (patta)

-> cloves(lavangam)

-> coconut pieces

-> Cashews

-> Coriander seeds

-> jeera

-> mustard

-> poppy seeds (Gasalu)

-> salt as required

-> chilli powder -- 1tbsp

-> turmeric powder - 1/2 tbsp

-> Tamarind(optional)

-> coriander leaves

-> curry leaves

PREPARATION:

FOR COURSE PASTE:

1. chop 1 onion and make it as a course paste and then chop 2 Tomatoes and make them as a puree.

2. Dry roast coriander seeds and then blend all the roasted corianderseeds,ginger,garlic,cloves(Lavanga),cinnamon(Patta)cashews,coconut pieces,poppy seeds and also add remaining another onion and tomato chopped.Add salt(required amount),turmeric and chilli powder into it and make them into a paste by adding some water.

3. Wash and cut brinjals in adjacent sides upto the base and let them soak in salt water until you use them

COOKING:

1. Stuff that thick paste into the brinjals,and keep the remaining stuff aside.

2. Take 2 tbsp oil into a kadai and heat it.Now add 1tbsp jeera 1tbsp mustard,curry leaves and let them splutter.

3. Add onion paste and fry until it's raw smell is gone.now add the remaining masala paste let it fry for sometime and keep stirring.

4. now add tomato puree and mix it very well.

5. Add the stuffed brinjals into the mixture and add 1 spoon tamarind pulp(optional) and cook them in a medium flame.

6. pour water enough to cook brinjals and let them saute in a low flame for 10 minutes.

7. Take the curry into a bowl and garnish with coriander leaves.

8. serve this curry with rice and chapathi.

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