Gutti Vankai Koora

Ingredients:

1. Brinjal (Gutti Vankayalu): 250 gms
2. Tamrind (Chintapandu): 25 gms (Lemon size)
3. Seasame seeds (Nuvvulu): 1 Table spoon
4. Channa dal(NOT fried Channa Dal) (Pachhi Sengapappu): 1 Table Spoon
5. Ground Nuts (Veru sanga pappu) : 2 Table Spoons
6. Dhaniya: 1 Table Spoon
7. Salt for taste
8. Onions (Vullipayalu): 8 pcs (Medium size)
9. Red Chillis ( Endu Mirapakayalu): 13 pcs
10. Coriander leaves (Kottimera): 2 Table Spoons
11. Curry leaves (Karivepaaku)
12. Cumin Seeds (Jeela Karra): 1 Tea Spoon
13. Garlic(VelliVulli): 6 flakes
14. Oil (Sunflower/Olive Oil): 3 Table Spoons
15. Optionally we can add  ginger, dry coconut powder

Preparation:

• Soak tamrind and channa dal in water separately in two bowls for 15 minutes
• Chopped onions
• Cut each brinjal into 4 pieces and keep them in water (add salt and turmeric in the water before soaking brinjals to avoid bitter taste)
• Take a frying pan and fry the ground nuts without oil and keep them seperately.
• Season RedChilli, Dhaniya, Garlic and Cumin Seeds on a low flame and grind them to powder.
• Mix tamrind paste, soaked channa dal, chopped onions, (RedChilli, Dhaniya, Garlic and Cumin Seeds) powder, salt for taste
• Season chopped brinjals on frying pan with 2 table spoon oil to avoid raw taste
• Stuff the paste into the seasoned brinjals, garnish with Coriander leaves and put the same on stove for 15-20 minutes, if cooking in pressure (small ) cooker allow until 3 whistles and switch off the stove.

Serve GUTTI VANKAYA (stuffed Brinjal) curry with plain cooked toor dal (mudda pappu) and papad.