Gutti Vankaya Recipe

Cooking Directions

• STEP 1.Wash and slit the brinjals, keeping the stems intact.
• STEP 2.Prepare the masala paste by roasting spices, coconut, and tamarind and grinding them into a smooth paste.
• STEP 3.Stuff the brinjals with the masala paste and set aside.
• STEP 4.Heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves.
• STEP 5.Add the stuffed brinjals and cook them on low heat until they are tender.
• STEP 6.Pour the remaining masala paste and tamarind pulp into the pan and simmer for a few minutes.
• STEP 7.Garnish with coriander leaves and serve hot with rice or roti.

Cooking Tips

• Choose small and firm brinjals for this recipe as they cook faster and have a better texture.
• Make sure to slit the brinjals carefully without cutting them into halves.
• You can adjust the spice level by adding more or less red chili powder.
• For a richer gravy, you can add a tablespoon of roasted peanut powder to the masala paste.

Storage and Serving

• Gutti Vankaya can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the dish in a pan or microwave before serving.
• Serve Gutti Vankaya with steamed rice, roti, or naan for a delicious meal.