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Gutti Vankaya Pulusu/Stuffed Baby Brinjals in Tamarind Gravy

Nov-20-2015
Lubna Karim
0 minutes
Prep Time
20 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Gutti Vankaya Pulusu/Stuffed Baby Brinjals in Tamarind Gravy RECIPE

Brinjal is my favourite vegetable….though I am bit allergic to it…I love eating this vegetable a lot…..On my last trip to MIL’s place, she made a very simple gravy based brinjal recipe which was drool worthy….My Mil’s choice of recipes are always simple with less ingredients and fresh masala’s…..All you need is a hot bowl of rice to go with this stuffed brinjal recipe to have a gratifying meal…..

Recipe Tags

  • Medium
  • Dinner Party
  • Andhra Pradesh
  • Side Dishes

Ingredients Serving: 4

  1. ½ kg. green baby Brinjals
  2. 1 Onion finely sliced
  3. 1 tbsp. Red Chili powder
  4. ĵ tbsp. Turmeric powder
  5. ½ tbsp. Coriander powder
  6. ĵ tbsp. Cumin powder
  7. 3 Garlic Cloves
  8. 4 tbsp. dry Coconut powder
  9. 4 tbsp. thick Tamarind paste
  10. Salt
  11. Oil
  12. 2 tbsp. Coriander leaves chopped

Instructions

  1. Make a fine paste of onions, red chili powder, turmeric powder, salt, coriander powder, cumin powder, garlic cloves and dry coconut powder.
  2. Wash and pat dry brinjals (keep the stems intact). Make a cross on the brinjals (by slitting the birnjals from bottom until the base, the stem part).
  3. Now take each of the brinjal and stuff along the slit with the above ground paste. Using your fingers gently push the masala inside. Repeat the process until you complete stuffing all the brinjals.
  4. Now in a heavy bottom cooking vessel add oil and add stuffed brinjals one by one. Cook covered for 2 minutes. Take off the lid and gently turn on the brinjals. Cook for another 2 minutes.
  5. Pinch with your finger or poke knife to check whether the brinjals turned soft. When they turned soft add in the remaining ground masala, which we used in stuffing and fry for another 2-3 minutes. Now add ½ cup of water and cook covered for
  6. Now add tamarind paste along with 1½ cups of water. Adjust salt and cook on low flame by giving the gravy a gentle stir. Cook till raw smell of tamarind disappears and gravy starts to thicken.
  7. Add chopped coriander and turn off the flame. Serve with hot rice or it even tastes good with phulkas.

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