gutti vankaya curry recipe
1/4 Kg purple eggplant, bathing, quarters (rooms) with their stems intactTake small lemon sized tamarind extract the pulp
1 1/4 tablespoons oil
For the filling:
1 large onion, sliced
1 "cinnamon stick
1 teaspoon chili powder
1 teaspoon coriander powder
4-5 cloves of garlic
1 1/2 teaspoons of ghee or melted butter
One-half tablespoon of sugar or grated palm sugar (which is still available)
Add salt to taste
For tadka (seasoning):
1/4 tsp methi seeds
A pile of curry leaves
Method of preparation gutti vankaya curry recipe:
- Add 1 tablespoon of cooking oil in a coffee container, add the garlic and cinnamon stick and fry for a few seconds.
- Add the chopped onions and saute until the rawness disappears and it becomes golden brown. About 4-5 meters. Keep aside to cool.
- Once cooled, make a coarse pulp thereof. Remove the dough in a bowl, then add salt to taste, red chilli powder, palm sugar (or sugar), coriander powder and ghee. Mix well and stuff the eggplants with this paste.
- Add the remaining oil in a bowl, add the curry leaves and stir for a few seconds. Add methi seeds and let them brown.
- Place the stuffed eggplant with oil and cook on medium high heat for 2 minutes. Now close the lid and cook over low to medium heat for about 12-14 minutes. Keeping control between the two and saute to ensure they do not burn or stick to the pan.
- Add the tamarind extract with a cup of clean water. Bring to a boil and reduce the flame and cover the place and cook over low heat for about 13-15 minutes. The moisture must evaporate during cooking.
- Remove the lid and cook on low heat and let the roasted eggplant well and it seems like a dry jumps. It should take about 8-10 minutes to be well roasted eggplant. Turn off the heat.
- Serve with plain rice with hot steam, Pappu sankati or ragi.
Suggetion: sorghum roti (jonna rotte) is the best and lovable combination for this curry. even plain rice is also lovable dish for this.