INGREDIENTS:
- Brinjal – 6
- Onion – 2
- Tomato – 2
- Ground nut – 3 tsp.
- Coriander seeds – 2 tsp.
- Cumin seeds – 2 tsps.
- Poppy seeds – 1 tsp.
- Coconut (grind it finely) – 3 tsp
- Red chili powder – 2 tsp
- Turmeric - ½ tsp
- Salt (to taste)
- Ginger-garlic paste – 1 tsp
- Cinnamon – 1 inch
- Cloves – 4
- Cardamom – 2
- Oil – 4 tsp
- Tamarind (lemon size)
PROCEDURE
- Roast the ground nut seeds in hot oil.
- Fry cumin, cinnamon stick, cloves, cardamom, poppy seeds, coriander seeds and grint it well.
- Add coconut powder, red chilli powder, turmeric, onion, tomato, salt to it and make a fine paste.
- Make slits to brinjal on four sides and fill the paste inside the brinjal.
- Now heat the oil in a pan, add remaining onions, ginger-garlic paste to it and fry it till the onions turn into golden brown.
- Spoon the brinjal one by one and remaining paste to it and fry it for some time.
- Add tamarind juice and cover it with a lid, allow it cook for about 20 minutes.
- Now turn off the stove, serve gutti vankaya curry with rice.
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