through from bottom so that brinjal remains whole. Keep them immersed in water. Cut onion into fine square pieces. Grind coconut, garlic, salt and sambhar powder together into a paste. Mix this paste with tamarind water and keep side.
spoons) and arrange brinjals in it in such a way that the stuffed portion faces upwards. If there is any masala remaining, add it on top of the brinjals. Add about half cup of water and close with a lid.
They use to prepare many variety of stuffedcurry, so called GuttiKura. Stuffed Tindora Curry. This guttivankayakura is loaded with full of flavours and spices that are freshly ground by roasting all the ingredients
Heat 3 tbsp of oil in a pan and season it with 5 cloves, cinnamon stick, fennel seeds, curry leavesAdd 1 chopped Onion and fry until it browns slightlyAdd 1 full clove of garlic sliced lengthwise and fry until translucentAdd 1 tsp turmeric powder and salt per taste Add about 8 brinjals quartered and fry them wellAdd 2 chopped Tomatoes and fry for a min and cover and cook until tomato is pretty much doneAdd 1 Tbsp of coriander powder and 2 tsp of red chilly powder, 1/2 tsp of paprika powder and stir well for a minAdd 3 cups of water (adjust water at your discretion) and cover and cook for about 10 minsIn the meantime, fine grind 1tsp of raw peanuts (skin removed), 1tsp of dhalia, 6 cashews, 4 small pieces of coconut, optionally 1tsp of fried white sesame seeds - no need to add waterYou can even use coconut milk (2 tbsp) in lieu of coconut piecesAdd this powder to the gravy, adjust salt/spice per taste, cover and cook for another 7 minsWhen the gravy is of desired consistency garnish with cilantro leaves and serve hot with rice/dosa/idli 3 tbsp of oil. 8 brinjals