Stuffed Brinjal Masala is quite popular in Andhra Pradesh. In some areas it is known as Guthi vankaya, however, in this recipe I have added tomato which makes it more delectable. Brinjal is high in water and potassium. It is supposed to possess many medical values, and is used as a remedy for cancer.
Preparation time: 20 mins
Cooking time: 20 mins
- 4 tsp fried groundnuts
- 2 tsp fried sesame seeds
- 2 tsp coriander powder
- 5″ dry coconut piece
- 4 garlic pods
- 1 lemon size tamarind (soaked into warm water)
- 6 whole red chilies
- 1/4 tsp turmeric powder
- Salt to taste
- 4 medium size brinjals
- 5 tsp oil
- 1/4 tsp mustard seeds
- 3/4 tsp cumin seeds
- 1 onion (finely chopped)
- 1 big tomato (finely chopped)
Take a mixer jar and put all the masala ingredients and make a fine paste by adding little water and keep it aside.
Now take the brinjals and slit each brinjal in to four sections lengthwise with out cutting the crown. Now the brinjals are ready for stuffing.
Now take each brinjal and stuff the masala properly and keep them aside.
Now heat oil in a pan and add the stuffed brinjals in to it and fry them on all sides. When it is done, remove it from oil and keep aside.
Now in the same oil, add mustard seeds and cumin seeds, let them splutter.
Add onion and fry until the onion becomes soft. Add tomato, salt and mix well. Then cover lid and cook for 5 mins in medium heat.
Now add the remaining masala, stuffed brinjals with sufficient water and cover the lid, cook them until the brinjals becomes soft and tender.
Switch off the flame and serve hot.
You can serve stuffed brinjal masala with rice or naan/chapati.