Gutti Vankaya Masala KuraIngredients :
Brinjal / Eggplant : 1/4 kg
Onions : 2
Ground nuts : 1 cup
Coriander seeds : 1 tbsp
Grated coconut : 2 tbsp
Cloves : 3 or 4
Cinnamon stick : 1" piece
Ginger garlic paste : 1 tsp
Green chillies : 1 or 2
Dry red chilli : 1
Tamarind : small lime size ball
Turmeric Powder : 1/4 tsp Grated Jaggery : 1 tsp
Oil : 3 tbsp
Salt to taste
Method :
Heat one teaspoon of oil in a frying pan. Add and fry the ground nuts, coriander seeds, cloves, cinnamon stick and finally red chilli to golden brown color. Remove from the flame and allow it to cool. In the same pan, add one table spoon of oil and add the onion pieces, chopped green chillies and fry for 5 to 6 minutes. Finally add the grated coconut and stir for a few minutes. Turn off the flame. When it cools down, add tamarind, grated jaggery, salt, fried ground nuts, ginger garlic paste, turmeric and grind into a smooth paste using little water. Stuffing is ready. Keep it aside.
Wash the brinjals and make a plus shape slit and stuff them with the stuffing paste. Heat oil a vessel and place the stuffed brinjals, remaining masala paste and one cup of water. Mix well, cover with a lid. Let it cook completely. Remove from the heat and serve hot with steamed rice.