|gutti vankaya kura|
There is another version of gutti vankaya kura which I will update in the same post when I prepare it next time.
4 to 6 small brinjals
1 tsp ginger garlic paste
¾ cup of thinly sliced onions
2 green chili
2 to 3 tbsps lemon juice (adjust as needed) (can replace with tamarind paste as needed)
fistful of chopped coriander
a sprig curry leaves
¼ tsp mustard
¼ tsp cumin
oil 3 tbsps peanut oil
to roast and powder
3 ½ tbsps peanuts
¾ tbsp coconut desicatted or fresh
1 tbsp coriander seeds
½ tsp cumin
1 small cinnamon stick (optional)
2 cloves (optional)
1 green cardamom (optional)
4 red chilies or 1 tsp red chili powder (use byadgi chilies if possible else any red chili pow)
1. Roast and powder all the ingredients under to roast and powder. Each ingredient to be roasted separately/ add salt and lemon juice and mix well.
2. Wash and cut brinjals as shown in the pic. with one end of the brinjal and the stalk leaving intact
4. Heat oil in a pan, add mustard, cumin and curry leaves,
5. Once they begin to splutter, add onions and green chilies, fry till they turn golden
6. Add ginger garlic paste and fry just for a min
7. Stuff the brinjals and add them to the pan and fry just for a min or 2. make sure the brinjals are coated with enough oil. do not burn
8. Pour enough water to cook brinjals. adjust salt. use a deep utensil to ensure brinjals are cooked well. cover and cook. I used 1 cup of water and a little more. the stuffing slowly comes out of the brinjals and thickens the gravy
9. Once the brinjals are fully cooked, add the finely chopped coriander leaves. cover and off the heat.
Note: using some variety of red chilies leaves the gravy slightly bitter. so if you do not have byadgi chilies, use the regular chili powder.