Brinjal/Eggplant/Aubergine - Kathirikai - 1/4 kg
Onion - Vengayam - 1 no.
Tomato - Thakkali - 2 nos.
Groundnuts - Verkadalai - 1/2 cup
Cumin seeds - Jeeragam - 1 table spoon
Sesame seeds - Ellu (White) - 1 table spoon
Red chilly powder - Kaintha milagai thul - 1 table spoon
Corriander powder - Dhania thul - 2 table spoons
Turmeric powder - Manjal podi - 1 tea spoon
Asafoetida - Perungayam - a pinch
Salt to taste
Oil for frying
- Cut brinjal into four pieces, just make a cut dont cut fully. One brinjal should look fully with 4 cuts. Soak it in water immediately after cutting. Fry groundnuts, sesame seeds, cumin seeds and powder it. Grind onions and tomatoes and make a paste. Keep other ingredients ready.
- Heat oil in a pan/kadai, splutter cumin seeds, add asafoetida, then add brinjals and fry till it becomes soft. Now add the grinded onion and tomato paste. Add red chilly powder, corriander powder, and finally groundnut paste. Add little salt. Mix them well.
Guthi venkaya is delicious and ready to be served. Serve it with hot rice. It can be served for 3 people. This takes 20 minutes to prepare.
Note: Brinjal should be cut into 4 and not into 4 pieces. It should look fully.
Optional: Ingredients can be added/removed
Worries go down better with soup