For @Malstrom Gutti means a cluster ! So when you put a cross on the brinjal without cutting out the stalk, the brinjal hangs from the stalk like a cluster ! For the podi - Every house has its own recipe - try a combination I usually take 1 cup dhaniya, 1 cup groundnuts, 1 cup tuar dal (arhar), 1 cup channa dal and around 20 red chillies ! Add a generous teaspoon of salt ! Dry fry in kadai or microwave each one separately. De-skin the groundnuts if you want Grind to a powder - first grind the red chillies with salt. Once done, add dhaniya and grind, then add the dals and grind again till fine. At last, add the groundnuts and PULSE it a few times (dont RUN the mixie unless you want peanut butter) You can make bulk and store in airtight dabba Variations - reduce upto 1/2c- any of the dals and substitute with til seeds or almonds or cashews or melon seeds or sunflower seeds or if you can even add the simple bhuna channa! For the vankaya - brinjals Select tender smooth even skinned brinjals with green stalk - approximately same sized ones ! Wash thoroughly and wipe! Take a wide plate and take a cup full of the powder separately from the airtight dabba (Dont want to touch the big dabba with wet hands later) As you put a cross on the back of each brinjal, move the quarters and peep in to check for any infestations! Keep a cup to collect falling powder, add a spoonful of the mixed powder into the cross - even if it falls, it will collect in the cup below. Pull the clusters together and make it look like brinjal with slits! Keep it on a wide plate. You can use the powder again for the next brinjal - just dont put it back into the main dabba! You would use up a cupful of the podi for just 8-10 brinjals - be generous with the stuffing. Ready all the brinjals and keep in a plate Now switch on the stove and keep a wide bottomed pan (if possible, each brinjal should touch the bottom of the pan - pressure pans work best) Heat a generous 1 tbsp or 2 tbsp or even 3 tbsp of cooking oil. Add the brinjals one by one to the center of the pan, turn each one a bit to coat with the oil... push it to one side, add the next to the center again.... Add them all in a circle and let cook covered for 10-15 minutes till soft! If you're used to adding tamarind for brinjals, add tamarind water and depending on how much salt you require (think of the salt added to the powder already), add some salt now... Close and cook for another 2-3 minutes. Now keep it open. Add 1 tbsp oil more and turn the brinjals carefully with tongs and cook on all sides till brown - Another 5-10 minutes Done... serve hot with steaming rice and ghee! Others can please add their homemade powders Many do with sambar powder or idli podi etc
Make the stuffing according to your tastes This is one recipe with onions and garlic !!! Even if you dont use them, this youtube video gives a nice step by step to watch and learn!! https://www.youtube.com/watch?v=k-PXq6sK4U4
Thank you - this is what I made I made stuffing of ginger-garlic paste + chaat masala + sambar masala. They came out rally yummy. Thanks once again.
Nice recipe I usually make with senagapindi with some zeera and all ingredients listed above. Finally add some coconut powder + dhaniya powder for final garnish
