Welcome to Royal Dhakshin :)
Today we are making "Gutti Vankaya" (Dry Version) from the State of Andhra
Choose Tender Brinjals with green stems
Sliting Brinjals till 3/4 of the length & leaving the stem intact. Do not slit fully then we can’t stuff with masala
Immerse the brinjals in water with salt
This dish can be made in both Gravy & Dry versions
To prepare the masala, roast peanuts on medium flame
Once its roasted , Add Copra & White Seasame Seeds
Once the sesame turns golden brown, keep that aside in a bowl
Roast Chana Dal in the heated oil
Once roasted, add Garlic & Urad Dal
Once its roasted, Add Corainder Seeds, Cumin, Peppercorns, Fenugreek & Dry Red Chillies ( To Taste)
Add Curry leaves & Saute well until all the ingredients roasted evenly in low flame
Leave the roasted ingredients to cool down
Add oil to a heated pan, Once the oil heated add brinjals with salt
Close the Lid & Cook Brinjals in High flame for 5-6 minutes. Turn in between each minute to ensure even cooking of brinjals...
Cook the brinjal to half done only & leave them to cool
Grind the Roasted mixture with turmeric & salt to a coarse paste
Add tamarind juice into the coarse paste & mix well
Now stuff each brinjal with the coarsely ground masala as shown in the video
Arrange all the brinjals in a heavy bottomed pan with little oil & roast evenly on low flame
Add Curry leaves to finish once roasted well & enjoy with Steamed Rice :)
Like & Share the Video
Follow www.royaldhakshin.com for receipes