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Guthonkaya Recipe

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This recipe for Guthonkaya is from Calvary Christian Fellowship Ladies & Friends, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 egg-plants (Indian-small)
4 tbsp. Vegetable oil
2 tbsp. Fenugreek seeds
2 tbsp. Moong dal
2 tbsp. Urad dal
1/2 c. Peanuts
1 tsp. Ginger garlic paste
1 onion large (cut)
3 green chili (finely chopped)
1/2 c.Tamarind juice or 2 tspTamicon
1/2 c. water
1 tsp. coriander powder
Few Cilantro (finely chopped)
Few mustard seeds
Few cumin seeds
Few Curry leaves
Directions:
Directions:
Fry Egg-plants: Make 4 long slits to the Egg-plants, (not totally cut). Fry eggplants in oil on medium heat, until tender (turn often with a wooden spoon).Turn off the heat.
Place the fried egg-plants in a bowl.
In another pan dry roast the peanuts, fenugreek seeds, urad dal, and moong dal on medium heat. Cool and grind dry roast mixture. Season with salt and add to bowl of egg-plants. If possible, stuff the mixture into the slit egg-plants.
On medium heat, fry mustard seeds, cumin seeds, curry leaves, ginger garlic paste, onions, green chili and turmeric powder, in 2 tbsp of oil until brown. Add tamarind juice or tamicon and 1/2 cup water and cook for 2 minutes. Add coriander powder and season to taste. Add stuffed egg-plants to the pan and with the extra mixture and allow to cook for about 2-3 minutes on low-heat. Turn off the heat and garnish with cilantro leaves. Serve with Plain rice.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
60 minutes
Personal Notes:
Personal Notes:
Use very little oil, try to avoid burning, and use the exhaust fan.

 

 

 

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