Guthi Vankaya

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Ingredients

1. Select tender even sized brinjals. Remove stem.
2. Cut into four from bottom side (not near stem) half way through so that brinjal remains whole.
3. Keep immersed in water till required.
4. Mix Sambar powder, salt, sugar, grated fresh coconut and tamarind extract together into paste.
5. Add finely cut onions and fried seasonings to this.
6. Mix well and stuff into brinjals.
7. Keep 3 tablespoons of oil in a deep frying pan and arrange brinjals in such a way that stem portion faces down and stuffed portion facing upwards.
8. Add ½ to ¾ cup of water.
9. If any masala is remaining after stuffing inside put it on top and then close with a lid.
10. Cook in reduced flame stirring in between till brinjal becomes soft and moisture is absorbed completely.
11. When curry comes to room temperature, stuff back the oozed out masala into the brinjal.
12. Serve with hot cooked rice along with melted ghee.

• Fry small onions, garlic, ginger, black pepper and grind to coarse paste with grated fresh coconut.
• Add cut onions, tamarind extract and follow the recipe.
• Mix finely cut onions, green chillies, salt and chilly powder together.
• Mix with oil and then stuff brinjals.
• Fry for few minutes and then add little water to cook.