gutti vankaya recipe

gutty vankaya recipe:

Ingredients:

Brinjals - 1/4 kg
Coconut - 1 cup grated 
Onions - 1

Thick Tamarind extract - 1 tbl spn.

Sambhar Powder -  5 tsp
Bengal gram dhal - 1 tsp
Garlic - 3 flakes 
Salt - as required
Oil

curry leaves

Method:

Select tender even sized brinjals and take away the stem.  Cut every brinjal into four halfway through from bottom so that brinjal remains whole.  Keep them immersed in water.  Cut onion into fine square pieces.  Grind coconut, garlic, salt and sambhar powder along into a paste. combine this paste with tamarind water and keep side.

Heat oil in a kadai and add mustard seeds and bengal gram dhal and fry until the dhal turns light-weight dark-brown and take away from fire.  Add this to the bottom paste beside the onions. combine it well and stuff this into the brinjals.

Heat oil in kadai (at least two tbl spoons) and arrange brinjals in it in such the simplest way that the stuffed portion faces upwards.  If there's any masala remaining, add it on high of the brinjals.  Add regarding cup of water and shut with a lid.

Keep the flame reduced in order that the masala does not stick with the bottom.  Keep stirring in between and check if the brinjals became soft and therefore the water is absorbed fully as this is a dry curry. take away from fire and serve.