Veg Curries - Brinjal - Gutti Vankaya Pulusu

Gutti Vankaya Pulusu

Ingredients Quantity Brinjal 1/2 Kg Turmeric Powder 3 Tbsp Tamarind 1/2 Lemon Size Jaggary 1 Lemon Size Oil 2 Tbsp Salt To Taste Masala Ground Nuts 3 Tbsp Saseme Seeds 3 Tbsp Dry Coconut 2 Tbsp Urad Dal 2 Tbsp Dry Red Chillis 10 Fenu Greek Seeds 1/4 Tbsp Tamparing Cumin Seeds 1/2 Tbsp Mustered Seeds 1/2 Tbsp Ground Nuts 1 Tbsp Chana Dal 1/2 Tbsp Red Chillies 2 Curry Leaves Few Coriander Leaves Few Oil 1 Tbsp

Serving 6 Preparation Time 10 mins Cooking Time 15 mins

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1. Heat a teaspoon of oil in a pan and add the coriander seeds, chana dal and urad dal,saseme seeds and fry them on a medium flame till they are golden brown color. Remove them from the pan and set aside to cool down. In the same pan, add and fry the red chillies for minutes. Grind the roasted ingredients, dry coconut, salt and roasted red chillies into a fine powder and set aside.
2. Wash the eggplants and make a plus (+) slit on the bottom of the eggplant. Keep one end intact. Now fill the stuffing powder into the brinjals.
3. Heat oil in a wok. Place the stuffed eggplants carefully into the wok and cover it with a lid. Let it cook on a low - medium flame. Keep checking in between and turn the brinjals a little until they are evenly cooked.
4. When they are soft,pour in tamarind water,turmeric powder and bring this to boil. Now add in chilli powder and coriander powder and mix well. Close the lid and cook for 10-15 mins
5. Add in salt and jaggery and mix well.Cover and simmer for 5-10 mins until oil floats on top.
6. In a separate pan add 2 Tbsp of oil. Tamper all items under "Tamper" ingredients. Add this to the brinjal and garnish with the coriander leaves.

1. After you cut brinjals, put them into salt water to avoid the color change.
2. Serve with hot Rice or Roti.
3. Try more Brijal Recipes