GUTTI VONKAYA / EGG PLANT CURRY

INGREDIENTS: Oil, Red chillies, Bengal gram (senagaballu), Urad dal (vudhiballu), Fenugreek seeds (menthulu), Dhaniya (coriander seeds), Jeera, Seasame seeds (nuvvulu), Salt, Groundnuts/peanuts, Tamarind, Gralic cloves, Curry leaves, Coriander, Hing (inguva),

Turmeric, Green chillies, Brinjals / egg plant / vonkaya

PREPARATION:

• Place kadai on flame, heat 3-4 spoons of oil in it
• Now in low flame start frying one by one
• Add Red chillies first then add bengal gram, gronud nuts, urad dal, 3-4 fenugreek seeds, dhaniya, jeera, seasame seeds, Tamarind paste, garlic cloves, curry leaves, hing, turmeric, salt, roast well all the ingredients
• Off flame, let all the ingredients cool
• Now take a mixy jar, grind all the ingredients into a fine powder, its bit difficult to blend them but make sure to do asa n thick paste only
• So that stuffing dsnt come out of egg plant while cooking
• Now take the grinded mix into a bowl
• Cut egg plant into 4 joint cuts as + symbol (2 vertical and 2 horizontal) make sure the tip is not cutted


• Now stuff the paste into it and press softly
• Do it for as many as u require
• Now palce kadai on flame again, heat 5-6 spoons of oil in it
• Place the egg plants one after other side by side and place the left out gravy in between if any
• Close the lid and start cooking in low flame
• Once in every 5 minutes open the lid and turn the egg plants to cook on all the sides
• Do this for 15-20 minutes
• Finally place two green chillies in middle without any cut and sprinkle coriander on it and again close the lid for 5 minutes (just for flavour)
• When you see oil floating on the top, then its an indication that the dish is ready
• Off the flame and garnish as u wish
• Andhra special gutti vonkaya is ready now
• Serves good with hot hot rice, chapathis..