Guthi Vankaya (ver 1)
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
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