Thursday, 3 January 2013


Ingredients :

  • Tender violet small brinjal - 1 / 2 k. g. [ even sized ]
  • Big onions - 1 / 4 k. g. [slice  length  wise ]
  • Tamarind paste - 2 tsp
  • Salt - as required
  • Turmeric powder - 1 / 2 sp
  • Dhaniya  jeera  powder - 2 sp
  • Red chilli powder - 2 to 3 sp
  • Sugar - 1 / 2 sp
  • Ghee - 1 / 2 sp
  • Oil - 3 to 4 tabl. sps.
  • Curry leaves - little 
  • Chopped coriander leaves - little

For seasoning :
  • Cumin seeds - 1 / 2 sp
  • Dhaniya  - 1 / 2 sp
  • Curry leaves - little

Grind together :

 [ fry onion in deep curved pan till it gets roasted well. Strain excess oil and allow to cool. Then add dhaniya, jeera powder, red chilli powder, salt, turmeric, tamarind paste. Grind to a smooth paste. after that mix ghee and keep aside.]

Method :

Select tender even sized brinjal. Cut into four from bottom side [ not near stem ] half way through so that brinjal remains whole.Keep in water till required.  After removing from the water, stuff masala inside brinjal. Take a deep curved pan or vessel. Heat oil add seasoning, arrange the bringals in that with the remaining masala on top along with 1 glass of water. Reduce the flame and cook till brinjal becomes soft. Add sugar and mix well. Garnish with chopped coriander leaves. While serving keep brinjal in a plate pour  the gravy  on top. It goes well with roti and rice. Your tasty kuthi vankaya kura is ready.

Note :
 [ some brinjals take long time to cook. If water is not enough add in between. Do not allow the masala to stick to the pan. Stir carefully in between. ]  

Garlic - 2 flakes [ optional ]


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