CUT - X MARK

firstly, cut the brinjals in x-shape without taking off the stalk.

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WATER - SOAK - 10 MIN

soak in water along with 1 tsp salt to avoid discolouring for 10 minutes

2

PEA NUT - 3 TBSP

meanwhile, prepare masala paste by roasting 3 tbsp peanuts until it turns crisp

3

SESAME SEEDS - 2 TSP

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.

4

TURNS AROMATIC

roast on low flame until spices turn aromatic.

5

DRY COCONUT - 2 TBSP

further, add 2 tbsp dry coconut and roast slightly.

6

COOL COMPLETELY

cool completely and transfer to the blender

7

GINGER - 1 INCH

also add 1 inch ginger, 3 clove garlic, ¼ onion, 1 tsp chilli powder, ¼ tsp turmeric and 1 tsp salt.

8

BLEND - THICK PASTE

blend to a thick paste adding ¼ cup water

9

STUFF MASALA PASTE

now stuff in the prepared masala paste to all the brinjals and keep aside.

10

MUSTARD - 1 TSP

in a large kadai heat 3 tbsp oil and splutter 1 tsp mustard, 1 tsp cumin, 1 chilli and few curry leaves.

11

ONION - HALF SLICED

saute ½ onion until it changes colour slightly

12

CHILLI POWDER 

now add ¼ tsp turmeric and ½ tsp chilli powder. saute on low flame

13

SAUTE - 2 MINUTES

add in stuffed brinjal and saute gently

14

SIMMER - 2 MINUTES

cover and cook for 2-4 minutes stirring occasionally.

15

SAUTE - 2 MINUTES

add in the leftover masala paste and saute well

16

TAMARIND EXTRACT

also, add ½ cup tamarind extract and mix well adjusting consistency as required.

17

SIMMER - 20 MINUTES

cover and simmer for 20 minutes stirring in between.

18

CORIANDER - 2 TBSP

after completely cooked, the masala will ooze out the oil. add 2 tbsp coriander and mix well

19

READY TO EAT

finally, enjoy gutti vankaya curry with roti or rice.

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