Ingredients
- Vankayalu (Brinjal) - 6
- Kura Podi - 3 tbsp
- Salt - 1/2 tsp
- Chilli Powder - 1 tsp
- Oil - 1+3 tbsp
Preparation
- Select tender small and good quality brinjals. Wash and cut the brinjals from top to middle and from other direction down to middle .
- Mix Kura Podi, salt and chilli powder with a tbsp of oil. Stuff each brinjal with the powder, little by little.
- Take a thick-bottomed vessel with 3 tbsp of oil on low flame. Put brinjals one by one.
- Cover with edged plate and pour a cup of water in the plate (in this process brinjals will be cooked well under steam). Stir now and then.
- When brinjals become very soft, turn off the flame.
