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Ragi Mudde (Sankatti) with Spicy Brinjal Curry (Guti Vankaya)
Ragi Mudde (Sankatti) with Spicy Brinjal Curry (Guti Vankaya)

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We hope you got insight from reading it, now let’s go back to ragi mudde (sankatti) with spicy brinjal curry (guti vankaya) recipe. To cook ragi mudde (sankatti) with spicy brinjal curry (guti vankaya) you need 20 ingredients and 10 steps. Here is how you achieve it.

The ingredients needed to cook Ragi Mudde (Sankatti) with Spicy Brinjal Curry (Guti Vankaya):
  1. Use 1 onion Finely chopped
  2. Take 2 Tomato Finely chopped
  3. Prepare 6 Brinjal Small to Medium size cut lengthwise
  4. Prepare 5 pods Garlic Whole
  5. You need 3 tablespoons Refined Oil
  6. Use 1 teaspoon Cumin seeds
  7. Use 1 teaspoon Mustard Seeds
  8. Take 1/2 teaspoon Turmeric
  9. Prepare 1/2 teaspoon Corriander powder
  10. You need 1 teaspoon Red Chilli Powder
  11. Take Cury Leaves 5 leaves
  12. You need 1/2 teaspoon Garam Masala Masala / Kitchen KIng
  13. Use Corriander Finely chopped
  14. Prepare 1 cup Ragi Flour
  15. Use 2 cups Water
  16. Take 2 teaspoons Refined Oil
  17. Take 1 cucumber
  18. Take 2 Green Chilli
  19. Provide 1 teaspoon Lime juice
  20. Prepare Corriander Finely chopped
Steps to make Ragi Mudde (Sankatti) with Spicy Brinjal Curry (Guti Vankaya):
  1. Heat Oil in a frying pan, add mustard seeds and cumin seeds till it starts spluttering, Add curry leaves and fry.
  2. Add whole garlic and fry till it turns slightly brown in color and add finely chopped onion and fry in high flame for about 2 to 3 minutes till it turns brown.
  3. Add finely chopped tomatoes and fry the mixture for about 2-3 minutes till the oil gets separated from the mixture
  4. Add the masala - Turmeric, Coriander and red chilli powder and fry till all the masalas get mixed. Add a cup of water and fry the mixture till it forms a semi smooth gravy. Add salt to taste. You may also add a pinch of Kitchen King/Garam Masala for flavor
  5. Add the brinjals (egg plant) to mixture, mix till all the slices of brinjals are coated with the masala and cook for about 8-10 minutes so that the brinjals absorb the masala.
  6. Garnish with finely chopped corriander leaves and serve it in a bowl.
  7. Bring 2 cups of water to boil and add the refined oil.
  8. To the boiling water, slowly add the ragi flour stirring it simultaneously. This is important, otherwise the flour will form lumps
  9. The ragi flour gets converted to a dough like texture, lower the flame and cook for 1-2 minutes.
  10. Grease your palm with oil and water, and make nice round muddes from the cooked ragi.

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