Brinjal Masala curry - Crispy Prawns - Gutti vankaya Style Masala - Onion Masala Dal - Prawns 65 Fry | Vahchef - VahRehVah

An other varioation of Gutti Vankaya with very intense flavours
Ingredients:

Peanuts 1 tb
Sesame seeds 1 tb
Coconut powder 1 tb
Oil 1 tb
Salt
Mustard seeds ¼ ts
Cumin seeds ¼ ts
Methi seeds 1/8 ts
Kalonji (optional) ¼ ts
Red chilly 3 n
Ginger garlic paste 1 ts
Curry leaves 2 sp
Cumin powder ½ ts
Coriander powder 1 ts
Chilly powder 1 tb
Onions 1 n
Turmeric pinch
Green chilly 2 n
Coriander chopped ½ b
Baingan/Brinjals 150 g


Directions:
Heat a pan add peanuts dry roast this in a slow flame, add sesame seeds, dry roast along with peanuts, then add coconut powder, sauté it and put this into the blender, add some water and make a paste.

Heat oil in a pan add mustar seeds, when mustard seeds splutter add cumin seeds, red chilly, methi seeds, Kalonji (optional), add sliced onions, salt, curry leaves, cook this till onions are golden in colour, add ginger garlic paste cook this till raw falvour is gone, add turmeric, red chilly powder, cumin powder, coriander powder, green chilly, add peanut and sesame seed paste, water, mix it like a thin paste, cook this in a slow flame for 30 minutes, then add chopped coriander, chopped mint, add beaten yogurt, once it comes to boil add eggplant (egg plant cut them into quarters and fry them in the oil) put the lid on and let it cook for 5 minutes, then serve it.

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