Gutti Vankaya / Stuffed Eggplant roast

Ingredients:

8-9 Tender Brinjal (Indian eggplant)

8-10 Dry red chilli

2tbsp Chana dal

2tbsp Urad dal

1 Pinch Fenugreek seeds (Methi)

1tbsp Coriander seeds

3 pieces Tamarind

2 garlic pods (sliced)

5-6 Curry leaves

1 Pinch Asafoetida (hing)

1/4 tsp Turmeric powder

1 green chilli slit (optional)

Cilantro

Oil

Salt

How to:

• Wash, pat dry and slice the brinjals into 4 wedges with the head intact.

• In a pan with hot oil, deep fry'em for 30 secs and keep it aside on paper napkin to remove the excess oil.

• In a skillet, heat 1tbsp oil, add dry red chilli, slow roast'em, then add chana dal through turmeric powder, one at a time and roast well.
• Let it cool, add salt and grind to a fine powder. Mix water to the powder and make a thick paste (masala).

• Now stuff the brinjals with the masala and carefully place it in the skillet with 1tbsp oil and cook with lid closed.

• Once every 5 mins, turn the brinjals and cook every side with salt sprinkled on top.

• Add the green chilli and roast few more mins.

• Finally, garnish with cilantro.

Serve hot with steamed rice.