This is a traditional Andhra side dish ( i got this recipe from a south indian cook book) but i wonder why they call it Sivangi ???Does it mean brinjal in any part of south india?Tastes great with hot plain rice .Try it!
- Brinjals(small) – 8
- *Menthi gunda – 4tsp
- Sugar – 3tsp
- Ghee – 2tsp
For the gravy:
- Tamarind pulp – 4 tsp
- Tomato puree – 2tsp
- Besan – 1tsp (for thickening the gravy)
- Mustard seeds – 2tsp
- Hing – pinch
- Curry leaves- few
*Menthi gunda: Menthi gunda is indian curry powder made of fenugreek and other indian spices.This is can be used for other vegetables like brinjal,bottle gourd & capsicum too.
- Menthulu – 1tsp
- Chana dal – 1tsp
- Urad dal – 1tsp
- Cumin seeds – 1tsp
- Mustard seeds – 1tsp
- Coriander seeds – 1tsp
- Red chillies – 4
- Oil – 1
Roast and dry grind all the above ingredients for Menthi gunda.
- Wash and cut the stems of the brinjals.Then slit them from both the sides.
- Take menthigunda,salt,ghee and sugar and form a paste.
- Fill this paste in the slits of the brinjals.
- Then shallow fry them in oil till they are half cooked and keep them aside.
- In another pan take the tamarind paste and add 3 cups of water and tomato puree.
- Now put the brinjals in it and bring it to a boil till the water is reduced to half and the brinjals are cooked.
- Then add besan and boil for another 5 min. This consistency should be thick like sambar.
- Finally add the seasoning ingredients over the brinjals.
- This seems to be a little elaborate method but tastes great with plain rice and vadiyams.