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The ingredients needed to cook Ragi Mudde (Sankatti) with Spicy Brinjal Curry (Guti Vankaya):
- Provide 1 onion Finely chopped
- Provide 2 Tomato Finely chopped
- Use 6 Brinjal Small to Medium size cut lengthwise
- Provide 5 pods Garlic Whole
- You need 3 tablespoons Refined Oil
- You need 1 teaspoon Cumin seeds
- Prepare 1 teaspoon Mustard Seeds
- Provide 1/2 teaspoon Turmeric
- Use 1/2 teaspoon Corriander powder
- Use 1 teaspoon Red Chilli Powder
- Provide Cury Leaves 5 leaves
- Get 1/2 teaspoon Garam Masala Masala / Kitchen KIng
- Take Corriander Finely chopped
- You need 1 cup Ragi Flour
- Take 2 cups Water
- Provide 2 teaspoons Refined Oil
- Prepare 1 cucumber
- Take 2 Green Chilli
- Get 1 teaspoon Lime juice
- Get Corriander Finely chopped
Instructions to make Ragi Mudde (Sankatti) with Spicy Brinjal Curry (Guti Vankaya):
- Heat Oil in a frying pan, add mustard seeds and cumin seeds till it starts spluttering, Add curry leaves and fry.
- 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.
- Add finely chopped tomatoes and fry the mixture for about 2-3 minutes till the oil gets separated from the mixture
- 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
- 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.
- Garnish with finely chopped corriander leaves and serve it in a bowl.
- Bring 2 cups of water to boil and add the refined oil.
- To the boiling water, slowly add the ragi flour stirring it simultaneously. This is important, otherwise the flour will form lumps
- The ragi flour gets converted to a dough like texture, lower the flame and cook for 1-2 minutes.
- Grease your palm with oil and water, and make nice round muddes from the cooked ragi.
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