Gutti Vankaya Pulusu

Cuisines

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Recipe

Ingredients

	6	Eggplant , small
	2 tablespoons	Oil
	1 cup	Tamarind , pulp
	1 teaspoon	Mustard Seed
	1 teaspoon	Cumin , seeds
	1 pinch	Asafoetida
	2 sprigs	Curry Leaf
	1 medium	Onion , finely chopped
	2 teaspoons	Ginger-garlic paste
	1 teaspoon	Turmeric powder
	2 tablespoons	Red chili powder
	2 tablespoons	Coriander powder
	1 teaspoon	Jaggery
	to taste	Salt
	2 tablespoons	Groundnut powder
	2 tablespoons	Cilantro , chopped

Instructions

1. 1 Wash the brinjals and make a cross slit on the bottom of each, keeping them intact at the stem.
2. 2 Heat oil in a pan and add mustard seeds, cumin seeds, and asafoetida. Allow them to splutter.
3. 3 Add curry leaves and chopped onions. Sauté until the onions turn golden brown.
4. 4 Add ginger-garlic paste and sauté until the raw smell disappears.
5. 5 Add turmeric powder, red chili powder, and coriander powder. Mix well.
6. 6 Add the brinjals to the pan and sauté for about 5 minutes until they are slightly tender.
7. 7 Pour in the tamarind pulp and add jaggery and salt. Stir well to combine.
8. 8 Cover and cook on low heat for 15-20 minutes until the brinjals are cooked through.
9. 9 Add groundnut powder and mix well. Cook for another 5 minutes until the gravy thickens.
10. 10 Garnish with fresh coriander leaves and serve hot with steamed rice.