Feb 21, 2009

Gutti Vankaya kura


Baby eggplants/chinna vanakayalu-8
Onion-1 medium
Tomato-1 medium
Coriander powder-1tsp
Khukhus(roasted) - 2 tsp
cumin powder-1 tsp
garam masala-1tsp
Roasted peanuts-1/2 cup
Gingergarlic paste-1 tsp
Red chilli powder-1tsp
Turmeric-a pinch
coriander leaves
tamarind pulp-1tsp
sugar-1/2 tsp

Method of preparation

1)Wash the small eggplants and cut off the stems, make a cross shape slit on the other end.Wipe it with a dry cloth so that there is no moisture on it.
2)Take a pan add 5 tsp of oil to it.Gently drop the eggplants in to it and shallow fry them till they are tender and keep them aside.
3)Blend the khuskhus and onion in to a fine paste and keep aside.
4)Blend the tomatoes,peanuts,cashews in to paste and keep aside.
5)Take a non stick pan add 2 tsp of oil to it.When it is hot add the ground onion paste and fry till the raw flavor disappears.Add the ginger garlic paste and fry for 1 more minute.
6)Add the ground tomato paste to it and cook till the tomatoes are well cooked.
7)Add the salt,sugar,tamarind pulp,turmeric,red chilli powder,coriander powder,cumin powder,garam masala.
8)Add fried eggplants to the gravy and cook for 5 minutes.Add some water to it and cook for 3 more minutes.
9)Finally garnish with coriander leaves,This goes well with rice,pulavs,rotis.

->You can add coconut and sesame seeds to it.