Step 1

Roast and powder all the ingredients under to roast and powder. Each ingredient to be roasted separately/ add salt and lemon juice and mix well.

Step 2

Wash and cut brinjals with one end of the brinjal and the stalk leaving intact.

Step 3

keep them immersed in salted water till you use.

Step 4

Heat oil in a pan, add mustard, cumin and curry leaves,

Step 5

Once they begin to splutter, add onions and green chilies, fry till they turn golden.

Step 6

Add ginger garlic paste and fry until the raw smell goes away. Add chopped tomato, turmeric and salt. Cook until the tomato turns mushy. If needed cover and cook on a low heat.

Step 7

Stuff the brinjals and add them to the pan and fry just for 2 to 3 minutes. Make sure the brinjals are coated with enough oil. do not burn

Step 8

Pour water just enough to cook brinjals. Adjust salt. Cover and cook on a low to medium flame.

Step 9

Once they are fully cooked and tender, add the finely chopped coriander leaves. cover and off the heat.

Step 10

Serve gutti vankaya kura with rice or chapathi.