Published: by Absolutely Recipes, in the Indian recipes category.

Gutti Vankaya Kura Recipe.

Ingredients:

4 To 6 brinjals or vankayalu (young egg plants)
1 tsp ginger garlic paste
3/4 cup onions thinly sliced
1 tomato small , chopped (optional)
2 green chili slit
1 to 1 1/2 tbsp lemon juice or tamarind paste as needed
1 handful coriander leaves chopped
1 sprig curry leaves
1/4 tsp mustard
1/2 tsp cumin (or jeera)
2 tbsp oil
to roast and powder
4 tbsp peanuts
2 tbsp coconut desiccated or fresh coconut
1 to 2 tbsp sesame seeds or nuvvulu (optional)
1 tbsp coriander seeds (or sabut daniya)
1/2 tsp cumin (or jeera)
1 cinnamon stick small (or dalchini, optional)
2 cloves (or laung, optional)
2 green cardamom (or elaichi, optional)
4 to 6 red chilies or 1 tsp red chili powder (byadgi chilies or any red chili pow)

Recipe Instructions:

Roast and powder all the ingredients under to roast and powder.
Each ingredient to be roasted separately/ add salt and lemon juice and mix well.
Wash and cut brinjals with one end of the brinjal and the stalk leaving intact.
Keep them immersed in salted water till you use.
Making gutti vankaya kura
heat oil in a pan, add mustard, cumin and curry leaves,
once they begin to splutter, add onions and green chilies, fry till they turn golden.
Add ginger garlic paste and fry until the raw smell goes away.
Add chopped tomato, turmeric and salt.
Cook until the tomato turns mushy.
If needed cover and cook on a low heat.
Stuff the brinjals and add them to the pan and fry just for 2 to 3 minutes.
Make sure the brinjals are coated with enough oil.
Do not burn
pour water just enough to cook brinjals.
Adjust salt.
Cover and cook on a low to medium flame.
Once they are fully cooked and tender, add the finely chopped coriander leaves.
Cover and off the heat.
Serve gutti vankaya kura with rice or chapathi.

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