 |
Ingredients
- small brinjals 6
- Tomato 1
- small Onion 1
- Tamarind a small piece
- Coconut 2 tsp
- Cashew nuts 6
- Red chili powder 1/2 tsp
- Coriander Powder 1 tsp
- Garam masala 2 pinches
- Ginger a small piece
- Garlic 3 pods
- Salt to taste
- Oil 2 tblsp -
Method
- Grind all the ingredients except brinjal and oil into a fine paste. Grind them raw. No need to cook
- Wash the brinjals and slit them from the backside. For this recipe we need to retain the top portion, which we usually discard.
- Stuff the grind masala inside the brinjals.
- Repeat this for all the brinjlas. You cannot stuff all the masalas inside the brinjal. You will be left with some roughly 1/4 cup of masala.
- In a pan, add oil and place the stuffed brinjals carefully inside it. Keep the flame low.
- Allow this to cook on all sides by carefully and gently turning it on all sides. Ensure the flame is small. Else it will get burnt. Let the brinjals turn soft.
- Add half cup of water to the remaining masala. Add this to the cooked brinjals. Cook till it oozes out the oil on the sides
- Gutti vangaya kura is ready to serve. It can be mixed with rice also or can be had with rasam rice too.
- Perfect with rotis too.
Notes:
Do not add water while grinding the masala.
Cashew nuts can be replaced with 1 tsp of peanuts and 1/2 tsp of pottukdalai|chutney dal.
Ensure that it is always cooked on low flame to avoid getting burnt.
To make this less oily, you can do the stuffing and add little oil and keep it inside a pressure pan. Give one whistle and follow with rest of the steps.
No comments:
Post a Comment