Stuffed eggplant

Stuffed Eggplant

Stuffed brinjal formula in Andhra Pradesh likewise called as Gutti vankaya, which is popular in south India. This is one of the conventional formula. This formula will be great mix with Plain rice,ghee rice or biryani. In a few territories biryani will be present with stuffed brinjal curry. This formula is comparative with Stuffed brinjal sauce however here I have made in various way which is dry and hot.

For Andhra Individuals Stuffed brinjal curry will be a most loved formula becuase in this formula you will get the taste with zesty and tart. Indeed, even this formula is one of my most loved formula. Prior to my marriage I had attempted this formula in excess of 20 times however it doesn't feel the taste which I get when my grandma arranged. Later I had taken in this formula from her. This curry is so pleasant how my grandma is.. Much obliged grandmother for showing this formula.

To influence this Andhra to style formula we need to take delicate brinjal's that don't have the seeds will be reasonable. 8 medium measured brinjals are simply enough. On the off chance that any remaining stuffing can be added to the container toward the end and sauté it for 5 minutes. In this formula we should utilize bit more oil for better taste.

little delicate brinjals are loaded down with this ground masala and after that cooked. a touch of tamarind mash is added to the sauce for a black out acrid taste.

For the most part the general population will be utilize excessively numerous fixings and flavors to this formula in the event that you use in that way the first taste of the brinjal will be remembered fondly out. So utilize little flavors will be sufficient for better taste.

Ingrediants:

1. Brinjals – 8 no's medium estimated

2. Onions - 2 no's medium estimated

3. Coconut - ¼ glass ( Ground)

4. Peanuts - ¼ glass

5. Sesame seeds – 2 tsp

6. Cumin seeds – ½ tsp

7. Oil – 3 tsp

8. Ginger Garlic glue – 1 ½ tsp

9. Curry leaves – 1 spring

10. Red bean stew powder – 1 ½ tsp

11. Coriander powder – 1 tsp

12. Garam masala – ¾ tsp

13. Salt to taste

14. Tamarind mash as required

15. Coriander leaves few

Headings:

1. Dry meal the peanuts until pleasantly cook.

2. Add to that sesame seeds, cumin seeds and coconut and meal until get pleasant brilliant shading.

3. Cool them before glue in bowl.

4. Include 1 tsp oil, in the wake of getting heat include slashed onions and sauté until get the Brilliant shading.

5. Include Ginger garlic glue and sauté until the point when the crude scent goes off.

6. Include stew powder, coriander powder, garam masala powder and salt.

7. In the wake of getting cool include all the browned ingrediants including peanuts, cumin and coconut to the Blender and make the coarse glue.

8. Wash the brinjals and dry it without out wet.

9. Stuff the coarse glue to the brinjals and keep aside.

10. Warmth a container with 2 or 3 tsp of oil include the brinjals alongside the curry clears out.

11. Sauté them to coat the oil to brinjals pleasantly

12. Cover with the top and cook until done. Hurl them to cook uniformly for at regular intervals.