Gutti Vankaya Koora

Cuisines

Best for

Recipe

Ingredients

	6	Eggplant , small
	2 tablespoons	Peanut
	2 tablespoons	Sesame Seed
	1 tablespoon	Coriander Seed
	1 teaspoon	Cumin , seeds
	1 teaspoon	Mustard Seed
	2 tablespoons	Coconut , grated
	2 tablespoons	Tamarind , pulp
	1 teaspoon	Red chili powder
	1 teaspoon	Turmeric powder
	1 teaspoon	Salt
	3 tablespoons	Oil
	1 teaspoon	Jaggery
	10	Curry Leaf
	2	Green Chili , slit

Instructions

1. 1 Wash and make a cross slit on the bottom of each brinjal, keeping the stem intact.
2. 2 Dry roast peanuts, sesame seeds, coriander seeds, and cumin seeds until golden and aromatic.
3. 3 Grind the roasted ingredients with grated coconut, tamarind pulp, red chili powder, turmeric powder, salt, and jaggery into a smooth paste.
4. 4 Stuff each brinjal with the prepared masala paste and keep the remaining paste aside.
5. 5 Heat oil in a pan and add mustard seeds. Once they splutter, add curry leaves and slit green chilies.
6. 6 Place the stuffed brinjals gently in the pan and cook on low heat, turning occasionally, until they are tender.
7. 7 Add the remaining masala paste to the pan along with a little water and simmer until the oil separates.
8. 8 Serve hot with steamed rice or roti.