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Guthi Vankaya
By : vijaya shaliniCategory : South indian, Vegetables, Eggplant-brinjal
Servings : 4
Time Taken : 15-30 mins
Rating :
Method
- Firstly roast urad, chana dal, methi, dry red chillies and coconut.
- Then grind all these roasted items with tamarind into fine powder and add salt.
- Now slit the brinjal into 4 parts and stuff the powder.
- Keep some quantity for sprinkling on brinjal and that is the last step.
- Heat oil in a thick-bottomed kadai and cook the brinjals on a low flame for 30-45 mins.
- Keep on stirring so that brinjals get cooked evenly.
- Make sure that you cover the kadai with a lid.
- Pour some water on the lid as this prevents the curry from getting burnt.
- Once the brinjals become soft, sprinkle the remaining powder and serve with steaming hot rice.
Ingredients:
100 g - urad dal
100 g - channa dal
3 tbsp - methi seeds
10 to 15 - dry red chillies
lemon size tamarind
1/2 cup - dry coconut
500 g - brinjals
salt to taste
1 1/2 cup - oil
100 g - urad dal
100 g - channa dal
3 tbsp - methi seeds
10 to 15 - dry red chillies
lemon size tamarind
1/2 cup - dry coconut
500 g - brinjals
salt to taste
1 1/2 cup - oil
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