grandma recipe--andhra ''Gutti Vanakya Koora

A traditional Andhra recipe with a modern twist

What you need

Brinjal – 6

Fried groundnut – 2 tbsp

Fenugreek – 1 tsp

Cumin seeds – 2 tsp

Tamarind – small

lemon-sized ballCoconut –

2 tsp (grated)Onion – 1 Garlic –

5 podsCurry leaves - 12 Sugar –

1/2 tspCoriander powder – 2 tsp

Red chilli powder – 2 tsp

Salt to tasteOil – 1 tbsp

For the seasoning Mustard seeds – 1 tsp

Cumin seeds – 1 tspRed chillies - 4Oil – 2 tbsp

Cooking instructions
Wash and dry the brinjals with the stalks.
Prepare the stuffing first. Heat 1 tbsp of oil in a pan and add all the ingredients (except the brinjals) and fry well.
Remove from fire and cool. Grind them to a paste adding little water. Mix well.
Slit Now take each brinjal and cut lengthwise from the base end (opposite side of stem) i.e slit each brinjal into four sections lengthwise without cutting off the crown.
Separate the brinjal quarters gently and fill the stuffing inside taking care not to slowly without break ing the brinjals.
Keep the remaining paste aside.
Heat 2 tbsp of oil in a cooking dish. Add the seasoning.s and let them splutter.
Now slowly Place each of the stuffed brinjals in the cooking dish and add the remaining paste on top and sprinkle 1/4 cup of water.
Cover and cook for 20 minutes on slow heat. Add some water if required and adjust salt accordingly.
Cover and cook further for another 15 minutes or till the brinjals are well cooked and soft to touch.
Garnish with chopped coriander leaves.