Saturday, March 15, 2008

Gutti Vankaya/ Stuffed Brinjal Curry

There are so many versions of this dish. I was tempted to try this after I had this in our local restaurant and seeing it in so many blogs. This is my first trial and I must say that I was perfectly satisfied the way it turned out. So, check out this recipe and give it a try.

roast and grind:
urad dal- 1 tbsp
chana dal-1 tbsp
shredded coconut-2 tbsp
cumin-1 tbsp
corriander seeds- 3/4 tbsp
peanuts- 11/2tbsp
sesame seeds- 1tbsp
cloves- 3
cinnamon- 1" piece
peppercorns- 1/4 tsp
methi seeds- 1/4 tsp
red chillies- 12

Brinjals- 15
onion- 1/4 (finely chopped)
curry leaves-few
tomato-1(small,finely chopped)
tamarind paste-1 tsp
jaggery-1/2 tsp
salt- 1 tsp

Dry roast all the ingredients from urad dal to red chillies until golden brown. Cool and grind it to fine paste adding very little water, tamarind paste, jaggery and some salt.
Make slits in the brinjal like a plus sign. Do not remove the top off. This will keep the brinjal intact. Stuff the ground paste into the brinjals. Set them aside.
Heat 2 tbsps of oil in a kadai and fry some mustard seeds. Then fry onions,curry leaves with some turmeric. Now add the stuffed brinjals and the remaining ground masala. Fry for about 5 mins.

Then add tomatoes and fry for another 3 mins. Add 2 1/2 cups of water and some salt. Cover and cook on medium heat for 3o mins stirring in-between. Careful not to break the brinjals. If the gravy is too thick, you can add water to make it thinner. When done, serve it with hot plain rice and appalam.

Note: Not all the stuffed masala will stay inside the brinjal during the cooking process. Don't worry about it. The gravy will turn perfectly fine. Another look at the dish......

1 comment:

Kalai Saravanan said...

Tried this curry..was awesome.Thank you for sharing.