• firstly, cut the brinjals in x-shape without taking off the stalk.
• soak in water along with 1 tsp salt to avoid discolouring for 10 minutes.
• meanwhile, prepare masala paste by roasting 3 tbsp peanuts until it turns crisp.
• now add 2 tsp sesame seeds, 1 tbsp coriander seeds, 1 tsp cumin, ¼ tsp methi, 1 inch cinnamon, 2 pods cardamom and 4 clove.
• roast on low flame until spices turn aromatic.
• further, add 2 tbsp dry coconut and roast slightly.
• cool completely and transfer to the blender.
• also add 1 inch ginger, 3 clove garlic, ¼ onion, 1 tsp chilli powder, ¼ tsp turmeric and 1 tsp salt.
• blend to a thick paste adding ¼ cup water.
• now stuff in the prepared masala paste to all the brinjals and keep aside.
• in a large kadai heat 3 tbsp oil and splutter 1 tsp mustard, 1 tsp cumin, 1 chilli and few curry leaves.
• saute ½ onion until it changes colour slightly.
• now add ¼ tsp turmeric and ½ tsp chilli powder. saute on low flame.
• add in stuffed brinjal and saute gently.
• cover and cook for 2-4 minutes stirring occasionally.
• add in the leftover masala paste and saute well.
• also, add ½ cup tamarind extract and mix well adjusting consistency as required.
• cover and simmer for 20 minutes stirring in between.
• after completely cooked, the masala will ooze out the oil. add 2 tbsp coriander and mix well.
• finally, enjoy gutti vankaya curry with roti or rice.

how to make gutti vankaya curry with step by step photo:

1. firstly, cut the brinjals in x-shape without taking off the stalk.
   
   

2.soak in water along with 1 tsp salt to avoid discolouring for 10 minutes.

3.meanwhile, prepare masala paste by roasting 3 tbsp peanuts until it turns crisp.

4.now add 2 tsp sesame seeds, 1 tbsp coriander seeds, 1 tsp cumin, ¼ tsp methi, 1 inch cinnamon, 2 pods cardamom and 4 clove

5.roast on low flame until spices turn aromatic.

6.further, add 2 tbsp dry coconut and roast slightly.

7.cool completely and transfer to the blender.

8.also add 1 inch ginger, 3 clove garlic, ¼ onion, 1 tsp chilli powder, ¼ tsp turmeric and 1 tsp salt.

9.blend to a thick paste adding ¼ cup water.

10.now stuff in the prepared masala paste to all the brinjals and keep aside. 

11.in a large kadai heat 3 tbsp oil and splutter 1 tsp mustard, 1 tsp cumin, 1 chilli and few curry leaves.

12.saute ½ onion until it changes colour slightly.

13.now add ¼ tsp turmeric and ½ tsp chilli powder. saute on low flame.

14.add in stuffed brinjal and saute gently

15.cover and cook for 2-4 minutes stirring occasionally

16.add in the leftover masala paste and saute well.

17.also, add ½ cup tamarind extract and mix well adjusting consistency as required.

18.cover and simmer for 20 minutes stirring in between.

19.after completely cooked, the masala will ooze out the oil. add 2 tbsp coriander and mix well.

20.finally, enjoy gutti vankaya curry with roti or rice.