Gutti vankaya gasagasala kura

Ingredient 

• 250 grams  vankayalu
• 50 grams poppy seeds 
• 2 large onions chopped 
• 1 large tomato chopped  

• 1 tbsp ginger garlic paste 
• 1.5 tbsps Lemon juice
• 1 sprig curry leaves
• 1 tsp mustard
• 1 tsp Cumin
• 3 tsp Oil
• ½ tsp red chili powder
• 1 tsp gram masala
• 1 tsp coriander powder
• Coriander leaves for granish 

Preparation:

• Wash brinjals under running water. Chop or slice 2 of them and add to salted water. Slit the rest in a cross shape, keeping the stems intact, add them to the salted water.
  

  
• Roast  poppy seeds till crunchy, powder finely and then make a smooth paste and set asid.
  

  

Making gutti vankaya gasagasala kura

• Heat oil in a deep pan, add mustard and cumin, and allow them to splutter, add curry leaves. Fry until the leaves become crisp.
  

  
• Add onions, chilies, salt and fry till the onions become golden.
  

  
• Add ginger garlic paste and fry till it turns fragrant.
  

  
• Add tomatoes, turmeric and bit more salt. Fry till they turn mushy and very soft.
  

  
• Add garam masala or coriander and cumin powder, red chili powder, poppy seeds paste, Stir everything well and fry evenly for about 3 to 4 minutes. Off the stove
  

  
• Remove the brinjals from water. Take a spoonful each time and stuff the brinjals in the slits and add them back to the pan along with cubed brinjal pieces. Fry for 3 to 4 minutes without burning.
  
• Add 1.5 cups of water. Mix, Cover and cook on a low flame till the brinjals are done till soft and tender. Keep stirring occasionally to prevent burning. If needed adjust the consistency by adding a bit more water.
  

  
• Add the lemon juice and garnish with coriander leaves.
  

  
• Serve gutti vankaya gasagasala kura with rice .