Step-by-step
1
firstly, cut the brinjals in x-shape without taking off the stalk.
2
soak in water along with 1 tsp salt to avoid discolouring for 10 minutes.
3
meanwhile, prepare masala paste by roasting 3 tbsp peanuts until it turns crisp.
4
now add 2 tsp sesame seeds, 1 tbsp coriander seeds, 1 tsp cumin, ¼ tsp methi, 1 inch cinnamon, 2 pods cardamom and 4 clove.
5
roast on low flame until spices turn aromatic.
6
further, add 2 tbsp dry coconut and roast slightly.
7
cool completely and transfer to the blender.
8
also add 1 inch ginger, 3 clove garlic, ¼ onion, 1 tsp chilli powder, ¼ tsp turmeric and 1 tsp salt.
9
blend to a thick paste adding ¼ cup water.
10
now stuff in the prepared masala paste to all the brinjals and keep aside.
11
in a large kadai heat 3 tbsp oil and splutter 1 tsp mustard, 1 tsp cumin, 1 chilli and few curry leaves.
12
saute ½ onion until it changes colour slightly.
13
now add ¼ tsp turmeric and ½ tsp chilli powder. saute on low flame.
14
add in stuffed brinjal and saute gently.
15
cover and cook for 2-4 minutes stirring occasionally.
16
add in the leftover masala paste and saute well.
17
also, add ½ cup tamarind extract and mix well adjusting consistency as required.
18
cover and simmer for 20 minutes stirring in between.
19
after completely cooked, the masala will ooze out the oil. add 2 tbsp coriander and mix well.
20
finally, enjoy gutti vankaya curry with roti or rice.
Video
Notes
- firstly, use small brinjal for uniform cooking better flavour.
- also, adjust the spice according to your choice.
- additionally, adding oil is mandatory, else the flavours will not be rich.
- finally, gutti vankaya curry tastes great when onions are added.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/gutti-vankaya-curry-recipe/