| • | Cut onion and place them in blender along with tamarind, garam spices powder, chilly powder, coriander powder, cumin powder and ginger-garlic.
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| • | Make a coarse paste, set up aside.
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| • | Now Cut the eggplant into 4 and fill up few of the paste into them.
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| • | Repeat the process for the left over eggplants.
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| • | Fry the leftover paste in the oil and add table salt to it.
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| • | Sauté for about 10 to 15 minutes until the raw aroma leaves.
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| • | Combine turmeric powder with it.
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| • | Add the stuffed eggplants and coat them the right way with the cooked paste.
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| • | Cover and add little water to it, curry should not be liquid it should be semi dry.
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| • | Cook until eggplants are tender.
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| • | Guttu Vankaya is ready to serve.
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