Gutti Vankaya Pulusu

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Recipe

Ingredients

6	small brinjals (eggplants)
2 tablespoons	oil
1 cup	tamarind pulp
1 teaspoon	mustard seeds
1 teaspoon	cumin seeds
1 pinch	asafoetida
2 sprigs	curry leaves
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	fresh coriander leaves, 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.