Ingredients :
Brinjals 8 medium
Onion 1(medium)
Pea Nut Powder 1 tbsp (Roasted palli)
Sesame powder 1 tbsp (Roasted Nuvvulu)
Tamarind Pulp or Paste 1 tsp
Garlic cloves 7
Ginger 1/4 inch
Cardamom 1/2 pod (elaichi)
Clove 1
Cinnamon 1 pinch (powder) (Dalchin Chakka)
Sugar 1/4 tsp
Fenugreek & cumin seeds Powder 1 pinch(Jilakara menthula podi)
Mint Leaves 5
Curry Leaves 5
Green chillies 2
Red Chilly Powder 1 tsp
Turmeric powder 1/4 tsp
Salt as per taste
Oil 2--3 tbsps
Preparation :
Wash brinjals 4-5 times . Now take each brinjal and cut
from the base end (opposite side of stem) and make a slit
towards stem side but not all the way through i.e slit each
brinjal into four sections lengthwise without cutting off the crown.
Take water in a bowl add 1 tsp salt to it, Put slit brinjal in
salt water, so that brinjal remains fresh.
Now heat 1 tsp oil in a pan, add onion ,green chilly,garlic cloves
Fry it for 2-3 mins.
Grind all ingredients with fried onion, green chilly and garlic
to paste (like idli batter) by adding water except oil.
Heat oil in Pressure cooker ,add all the paste to it.
Let it fry , stir it continuously for 8 - 10 min.
Taste it and add salt or temarind if you need.
Add brinjals to the paste stir it thoroughly, if it is very thick
add 1 or 2 tbps of water stir well.
Put lid and wait (whistle) on cooker.Cook it on medium- low flame .
Off the flame after only one whistle.if not brinjals may get smashed.
Open it after 10 minutes .
Gutti Vankaya Kura ready .
Serve it with vegetable pulav , plain rice , chapati.
Tip : you can cook quiet quickly in pressure cooker.
you need not stir it again and again.
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