Guthi Vankaya (ver 1)

Saturday,October 27, 2007 at 9:50 am Leave a comment

Guthi Vankaya
You Need – 
Brinjals – 250 gms
Onion – 1, chopped finely
Channa dal – 3 tsp
Urad dal – 1 tbsp
Dhaniya – 1/2 tbsp
Methi seeds, mustard seeds, jeera and mustard seeds – 1 tsp each
Dried red chillies – 6
Dessicated coconut – 1 tbsp
Tamarind – as needed
Oil – 4 tbsp
Salt – to taste
Jaggery – tiny piece
Method 
Soak a big lime-sized ball of tamarind in warm water for 15 minutes, till it tenderises completely. Strain and keep aside.Fry all the masala ingredients (except for onions, brinjal and coconut) in a tablespoon of oil.Once it is cooled, grind in a dry jar along with the grated coconut. Mix with the tamarind pulp.

Add finely diced onions to this paste and season with salt.

Make + shaped slits into the fleshy part of the brinjal, taking care to retain the green stem and stuff with the paste.

Heat the oil in a kadai and gently drop in the stuff veg one by one. Coat in oil and cook for a few minutes. Pour the rest of the paste over this, dilute with water, cover with a tight lid and cook over a slow fire.

After 15 minutes, add some powdered jaggery and cook some more.

Check seasoning and take off the flames.

Serve with rice.

** Recipe sent by Ramesh on 27 Oct 2007

Entry filed under: Gravy Curry. Tags: .

Ennai Kathirikkai Karamadhu Kathrikkai Masala

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