Gutti Vankaya Pulusu | Mallika Badrinath Recipes | Brinjal recipes

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Guthi Vanakaya Pulusu

INGREDIENTS
Even sized Brinjals — 1/2 Kg
Finely Cut Onions — 1/2 Cup
Salt — To Taste
Sambhar Powder — 2 ½ Tsp
Tamarind Extract — 1 Lemon sized tamarind
Jaggery — ½ tsp
Oil — 1 Tablespoon
Mustard Seeds — ¼ Tsp
Black Gram Dhal — 1 Tsp
Bengal Gram Dhal — 2 Tsp
Curry Leaves — 1 Spring
Asafoetida Powder — 2 Pinches

METHOD
1. Cut Brinjals half way through into four and stuff the above mixture in it and kept on a plate.
2. Mix Salt, Sambhar Powder, Jaggery, Onions together in a bowl with little Tamarind extract.
3. Heat oil in a deep curved pan, add Mustard Seeds and allow to crackle.
4. Add Black Gram Dhal, Bengal Gram Dhal one by one, followed by Curry Leaves and Asafoetida Powder.
5. Take care to place Brinjals in it.
6. Fry for few minutes in reduced flame.
7. Pour rest of the Tamarind extract, which is diluted to 2 cups.
8. Boil until Brinjals turn soft and until Pulusu thickens.
9. Serve with hot cooked rice.