Name: Masala Gutti Vankaya Koora recipe by Priya Suresh at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/2kg Small Brinjals; 3/4cup Raw peanuts; 1/4cup Roasted channa dal/fried gram; 2tbsp Dessicated coconut powder; 1tsp Cumin; 1tsp Coriander seeds; 5nos Red chillies; 1/2tsp Tamarind paste; Salt; Oil

Ingredients Serving: 4

1/2kg Small Brinjals
3/4cup Raw peanuts
1/4cup Roasted channa dal/fried gram
2tbsp Dessicated coconut powder
1tsp Cumin
1tsp Coriander seeds
5nos Red chillies
1/2tsp Tamarind paste
Salt
Oil

Instructions

Dont remove the steam of the brinjals, slice them lengthwise by keep the steam intact. Heat a spoon of oil, fry the cumin seeds, coriander seeds, red chillies to golden brown.
Remove and keep aside. In the same pan, dry roast the peanuts, roasted channa dal, dessicated coconut one by one until they turns slightly brown when a nice aroma comes from.
Grind the roasted peanuts, channadal, dessicated coconut, cumin seeds, coriander seeds, red chillies, salt, tamarind paste as smooth paste using some water. Now stuff the brinjals with this grounded paste.
Heat oil in a pan, place the stuffed brinjals, add enough salt and cook in medium flame for 10minutes. Put the flame in simmer and cook them for few minutes, until the brinjals turns soft.
Now add the leftover masala paste, a cup of water, cook everything well in medium flame with lid closed. Once the oil starts to separate from the masala, put off the stove. Serve warm with rice, rotis or with pulao.

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