Brinjal is not so pampered member of our kitchen. They are utmost relished as spicy biriyani rice or as an curry. They were in need of an desparate lift and this is why I bumped into one of my precious collections, 'The Essential Andhra Cookbook' by Bilkees I. Latif. This book has various dishes as Hyderabadi and Telangana specialities.
So browsing under the vegetarian section, I got this Gutti Wonkai. The ingredients were as simple, as to find in any South Indian Kitchen. With sambhar and rice made, I moved on to make these. Green chilly and coriander imparted an nice flavour to the brinjals. And they tasted great with rice, though recipe suggested with roti. After an good review from my mate, this is going to be an regular menu at our kitchen. Let's move on to the recipe.