Ingrédiénts:
- 1/4 kg purplé brinjals, wash, maké + quartérs with stalk intact
- small lémon sizéd tamarind, éxtract pulp
- 1 1/4 tbsps oil
For stuffing:
- 1 largé onion, slicéd
- 4-5 garlic clovés
- 1″ cinnamon stick
- 1 tsp réd chilli pwd
- 1 tsp coriandér pwd
- 1 1/2 tsps ghéé or soft buttér
- 1/2 – 1 tbsp gratéd jaggéry or sugar (adjust)
- salt to tasté
For poppu/tadka/séasoning:
- 1/4 tsp méthi sééds
- a sprig of curry léavés
- Add 1 tsp oil in a cooking véssél, add garlic and cinnamon stick and sauté for a féw séconds. Add thé slicéd onions and sauté till rawnéss disappéars. Approx 4-5 mts. Kéép asidé to cool.
- Oncé cool, maké a coarsé pasté. Rémové thé pasté into bowl, add salt to tasté, réd chilli pwd, jaggéry, coriandér pwd and ghéé. Combiné wéll and stuff thé brinjals with this pasté.
Gét Original Récipé>>https://www.sailusfood.com/gutti-vankaya-stuffed-eggplant-roast/
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