Gutti vankay or stuffed eggplant(brinjal) Recipe

1. 1

   Grind all of the above ingredients to a fine, smooth paste.

2. 2

   You have to stuff this paste into brinjals so while grinding, under any circumstances, do not add water.

3. 3

   Divide it into two portions, one for stuffing and the other half for sauce/gravy.

4. 4

   Take each green brinjal and on the end, opposite of stem, make a plus shape slit towards stem side but not all the way through (one vertical and one horizontal slit).

5. 5

   Fill up the plus shape slit (gap) with stuffing.

6. 6

   Put tadka(toasting the black mustard seeds and cumin in one teaspoon of oil).

7. 7

   Add half of the peanut-sesame paste that was kept aside and half to one glass of water and one teaspoon of turmeric.

8. 8

   Make the gravy/sauce more on the thin side or watery.

9. 9

   Taste it, add salt, red chilli powder and tamarind paste if needed.

10. 10

    Arrange the stuffed brinjals neatly in the gravy, slit side up.

11. 11

    Cover and cook them until the green brinjals are very tender to touch.

* Per serving · 4 servings · Values may vary.