Guttivankaya Type - 2

Ingredients :

8 -10 Fresh Brinjals/Vankayalau
Tamarind water - 1/2 cup
Jaggery grated - 2 Tbsp

For Stuffing :

Onion - 2 medium
1/2 Tbsp - Turmeric
Red chilli powder
2 garlic cloves
Salt to taste
1/2 Tbsp - Jeera
1/2 Tbsp - Dhaniya



For seasoning:

Mustards
Chana dal
urad dal

Method:

Heat oil in a wok and fry jeera,dhaniya,chopped onions and turmeric till they turn to golden colour.

without adding water blend the fried onions into smooth paste and keep it aside.

Wash the brinjals neatly .Remove the stem,slit the brinjal in to 4 halfs keeping the ends intact. Now stuff the paste into brinjals and keep it aside.

In the same pan add oil.Once oil heats fry mustards,urad & chana dal,once mustards start spluttering,pour the rest of the paste,add 1/2 cup water and bring to a boil.

Now add tamarid water and jaggery let it cook for another 5 mins.Now carefully place the brinjal pieces and cover with a lid. Cook for 15 minutes. Once the brinjal is cooked and the gravy starts to thicken,add salt and redchilli powder according to your taste. It taste good with chapathi and steamed rice