Ingredients:

• 12 – Brinjal round and small size
• 1 bunch – Coriander leaves
• 2 – Tomatoes
• 1 – big Onion
• 2 tbsp – Coriander seeds
• 1 tsp – Mustard Seeds
• 2 tbsp – Chana dal
• 2 tbsp – tur dal
• 4 to 6 – Red Chillies
• 3 tbsp – Peanuts
• tamarind, small Lemon size
• 2 tbsp – Coconut powder
• salt to taste
• oil as needed

Method:

1. Fry coriander seeds, mustard seeds, peanuts, chana dal, tur dal and red chillies separately and let them cool. Then grind them into fine powder.
2. Grind the onion and tomato.
3. Soak the tamarind in some water.
4. Make 5 slits in brinjals, but do not let the pieces separate (like gutti).
5. Heat some oil in a pan; add the brinjals and fry for 3-5 min.
6. Then keep aside.
7. Allow to cool.
8. Now mix the salt and coconut powder to the peanut powder (ground to fine powder) and stuff in the brinjals
9. Tie with thread if needed.
10. Now heat the oil, add the onion-tomato paste and fry till golden brown, then add brinjals
11. Make a thick juice of the tamarind and add to the brinjals, stir and add salt to taste.
12. Add some water and stir, keep covered on low heat.
13. Allow to cook for some time till it forms a gravy.
14. Once it is cooked well, a nice smell arises.
15. Then turn off the stove and garnish with chopped coriander leaves.
16. Now tasty guttivankaaya curry is ready.
17. It`s tastes good with white rice. But you can also eat with poori and chapathi too.

Recipe courtesy of VIJAYALAKSHMI PETLURI