Baby Brinjal Masala Fry ~ Gutti Vankai Masala

The Brinjal, is the popular vegetable of the masses, is native to India which grows almost  in every season. In India ,Vankaya is called as "Koorallo Raaju"--King for Vegetables.The most common variety, the glossy purple Brinjal is a familiar component of Indian curries. This in expensive vegetable was known as Malayan purple melon in China. There it was a common food item since 600 BC. May be the shape of first varieties that English speakers came across prompted them to call it as Eggplant. Especially In  India,for any occasion the recipe with brinjal is added to the food.  I like to eat Brinjal combining with many variations.So, I tried  this Baby Egg plant masala fry to my Lunch menu for the day.Here goes the Recipe.

Ingredients:

• Baby Eggplants/Brinjals/Gutti Vankayalu-4 no
• Onion- 1 no chopped
• Tomato- 1 no small chopped
• Lavangam/Clove- 1 no
• Dalchina Chekka/Cinnamon-1no
•  Fresh Coconut pieces- 5 no
• Salt to taste
• Coriander powder-1tsp
• Garam Masala- 1/2 tsp
• Elachi - 1 no
• Red chilli powder- 1tsp
• Ginger/Garlic paste- 1tsp
• Jaggery - a pinch
• Turmeric powder- a pinch
• Oil- 2 tbsp
• Water mixed with salt -1 cup

Garnishing:

• Grated carrot
• Kothimeer leaves
• Cashew nuts

Cooking Process:

• First slit the Brinjal in the center and put it in the salt water .
• In a pan add 1tsp oil and heat it,fry the brinjals till it changes its color and keep it aside.
• Now in the same pan ,add 1tsp of oil ,add the onions and cook it till it turns soft and transparent and let it cool.
• Now take a mixy jar,add fried onions,Cinnamon,clove,Ginger/Garlic paste,Salt,Elachi.
• And also add Jaggery,Jeera and make it a fine paste.
• Remove the paste from the jar and add it in to a pan keeping in a low flame turning with a spatula for 2mins and turn off the flame.
• Now stuff these filling in to the fried Brinjals ,which was kept a side.
• Garnish it with Grated Carrot ,Kothimeer leaves and Cashew nut.
• Serve it with Hot Plain rice with a dollop Ghee.