Can anybody tell me how to make Gutti vankaya curry??!
Ingrediants :
* 6-8 small brinjals
* 1 tbsp gingergarlic paste
* 2 onions
* 1/2 tbsp fenugreek seeds
* 2 tbsp corriander seeds
* ? tsp turmeric powder
* 1 tbsp blackgram dal
* ? tsp mustard seeds
* 1 1/2bengal gram dal
* 2 tbsp garm masala
* coconut powder
* 1/2 tsp turmeric powder
* curry leaves
* 1 tsp red chilli powder
* salt
Process :
# Take oil in a pan,fry onions ,ginger garlic paste,fenugreek seeds,mustard seeds,blackgramdal,bengalgram dal.
# Make it into a fine paste,and add salt,turmeric and red chilli powderto this mixture. Also add cocconut powder to this paste.
# A cover and cook on a low flame till the brinjals are done. Or you can add some water and cover it untill one whistle .
# A cover and cook on a low flame till the brinjals are done. Or you can add some water and cover it untill one whistle .
Recipe 2 :
Ingredients
green brinjals - 11
chillie powder - 2 tb sps
turmeric powder - 1/2 tsp
oil - 3 tb sps
1 1/2 cup of water.
salt to taste
for stuffing
1 cup sesame seeds
3 tb sps chana dal (senagapappu)
2 tb sps urad dal (minapappu)
4 garlic cloves (crushed)
2 elaichi
1 small stick of cinanmon
1 inch piece of ginger (chopped)
oil - 1 tb sp
Preparation
1. heat kadhai, add 1 tb sp of oil. Add chana dal, urad dal, choppped ginger, garlic, cloves, elaichi, cinanmon and fry for 3 minutes in low flame. add sesame seeds and fry till golden brown. switch of the flame, allow the mixture to cool and grind them to a tight paste adding little water if necessary.
2. Wash brinjals thoroughly in water and remove the stems. slit them in a plus shape.
3. Divide the ground paste into two halves(one for stuffing and the other for gravy).Carefully stuff the ground paste into each brinjal. use your left hand to separate the slits and stuff the paste with your right hand fingers slowly so that the brinjals do not break.
4. Heat 3 tb sps of oil in a kadhai, add curry leaves, and drop stuffed brinjals slowly. stir them for a few seconds gently and cover the pan with a lid. keep stirring occassionally and cover it with the lid again. Do this till the brinjals turn soft.
5. remove the lid, add the remaining portion of the ground paste, turmeric powder, chillie powder, salt,water and mix gently so that brinjals do not break.
6. raise the flame and allow the water to boil. once water has come to boil, lower the flame and cover with a lid. keep stirring ocassionally. As the gravy turns thick switch of the flame.
7. Garnish with corinader and serve hot with steamed rice.
Recipe 3:
ndhra Style stuffed brinjal curry. (Gutti Vankaaya Koora / Vankaya curry / Stuffed Brinjal curry / Thai eggplant Curry)
Ingredients-1
6 no
Shallots (sambar onions)
1 inch
Ginger
3 clove
Garlic
1 no
Cinnamon stick (small)
3 nos
Cloves
1 tsp
Cumin seeds
4 tbsp
Sesame seeds
1 tbsp
Peanuts
4 nos
Dry red chilli
3 tsp
Dry coriander seeds
1 tbsp
Dry coconut flakes/ dessicated / coparai thengai
Ingredients-2
1 Lemon Sz
Tamarind
6 nos
Green brinjals
? tsp
Turmeric powder
2 tsp
Red chilli powder
? tsp
Mustard
? tsp
Cumin seeds
6 nos
Curry leaves
1 tsp
Salt (or to taste)
4 tbsp
Oil
? tsp
Jaggery (powdered)
Instructions
Dry roast each of the following item separately 1.peanuts, 2.sesame seeds, 3.dry coconut, 4.coriander seeds and 5.red chillies. Grind them with small shallots, ginger garlic, cinnamon, cloves and cumin seeds to make a thick paste. Wash and cut off the stems of the brinjal, make a cross shape slit on the other end and stuff them with the ground paste. Keep the remaining paste for the gravy, dilute with 1 cup of water.
Heat oil in a sauce pan splutter mustard, cumin and curry leaves, add the diluted paste to this along with turmeric powder, red chilli powder, jaggery, tamarind pulp and salt. Arrange the brinjal in the gravy and put the lid on and cook over medium flame for 10 minutes. When the brinjal turns tender, switch off and serve.
Hope u like it...
Its my favorite dish...
Enjoyyyyyyyyyyyyyy
Answers: Recipe 1:
Ingrediants :
* 6-8 small brinjals
* 1 tbsp gingergarlic paste
* 2 onions
* 1/2 tbsp fenugreek seeds
* 2 tbsp corriander seeds
* ? tsp turmeric powder
* 1 tbsp blackgram dal
* ? tsp mustard seeds
* 1 1/2bengal gram dal
* 2 tbsp garm masala
* coconut powder
* 1/2 tsp turmeric powder
* curry leaves
* 1 tsp red chilli powder
* salt
Process :
# Take oil in a pan,fry onions ,ginger garlic paste,fenugreek seeds,mustard seeds,blackgramdal,bengalgram dal.
# Make it into a fine paste,and add salt,turmeric and red chilli powderto this mixture. Also add cocconut powder to this paste.
# A cover and cook on a low flame till the brinjals are done. Or you can add some water and cover it untill one whistle .
# A cover and cook on a low flame till the brinjals are done. Or you can add some water and cover it untill one whistle .
Recipe 2 :
Ingredients
green brinjals - 11
chillie powder - 2 tb sps
turmeric powder - 1/2 tsp
oil - 3 tb sps
1 1/2 cup of water.
salt to taste
for stuffing
1 cup sesame seeds
3 tb sps chana dal (senagapappu)
2 tb sps urad dal (minapappu)
4 garlic cloves (crushed)
2 elaichi
1 small stick of cinanmon
1 inch piece of ginger (chopped)
oil - 1 tb sp
Preparation
1. heat kadhai, add 1 tb sp of oil. Add chana dal, urad dal, choppped ginger, garlic, cloves, elaichi, cinanmon and fry for 3 minutes in low flame. add sesame seeds and fry till golden brown. switch of the flame, allow the mixture to cool and grind them to a tight paste adding little water if necessary.
2. Wash brinjals thoroughly in water and remove the stems. slit them in a plus shape.
3. Divide the ground paste into two halves(one for stuffing and the other for gravy).Carefully stuff the ground paste into each brinjal. use your left hand to separate the slits and stuff the paste with your right hand fingers slowly so that the brinjals do not break.
4. Heat 3 tb sps of oil in a kadhai, add curry leaves, and drop stuffed brinjals slowly. stir them for a few seconds gently and cover the pan with a lid. keep stirring occassionally and cover it with the lid again. Do this till the brinjals turn soft.
5. remove the lid, add the remaining portion of the ground paste, turmeric powder, chillie powder, salt,water and mix gently so that brinjals do not break.
6. raise the flame and allow the water to boil. once water has come to boil, lower the flame and cover with a lid. keep stirring ocassionally. As the gravy turns thick switch of the flame.
7. Garnish with corinader and serve hot with steamed rice.
Recipe 3:
ndhra Style stuffed brinjal curry. (Gutti Vankaaya Koora / Vankaya curry / Stuffed Brinjal curry / Thai eggplant Curry)
Ingredients-1
6 no
Shallots (sambar onions)
1 inch
Ginger
3 clove
Garlic
1 no
Cinnamon stick (small)
3 nos
Cloves
1 tsp
Cumin seeds
4 tbsp
Sesame seeds
1 tbsp
Peanuts
4 nos
Dry red chilli
3 tsp
Dry coriander seeds
1 tbsp
Dry coconut flakes/ dessicated / coparai thengai
Ingredients-2
1 Lemon Sz
Tamarind
6 nos
Green brinjals
? tsp
Turmeric powder
2 tsp
Red chilli powder
? tsp
Mustard
? tsp
Cumin seeds
6 nos
Curry leaves
1 tsp
Salt (or to taste)
4 tbsp
Oil
? tsp
Jaggery (powdered)
Instructions
Dry roast each of the following item separately 1.peanuts, 2.sesame seeds, 3.dry coconut, 4.coriander seeds and 5.red chillies. Grind them with small shallots, ginger garlic, cinnamon, cloves and cumin seeds to make a thick paste. Wash and cut off the stems of the brinjal, make a cross shape slit on the other end and stuff them with the ground paste. Keep the remaining paste for the gravy, dilute with 1 cup of water.
Heat oil in a sauce pan splutter mustard, cumin and curry leaves, add the diluted paste to this along with turmeric powder, red chilli powder, jaggery, tamarind pulp and salt. Arrange the brinjal in the gravy and put the lid on and cook over medium flame for 10 minutes. When the brinjal turns tender, switch off and serve.
Hope u like it...
Its my favorite dish...
Enjoyyyyyyyyyyyyyy
GUTTI VANKAYA CURRY: Andhra Style stuffed brinjal or eggplant curry.
This is easily my favorites, if you cant find small green Thai eggplants you can substitute the small Indian ones. This recipe is easy to follow and very tasty!
Ingredients (part 1)
6 shallots (sambar onions)
1 inch ginger
3 cloves garlic
1 cinnamon stick (small)
3 cloves
1 tsp cumin seeds
4 tbsp sesame seeds
1 tbsp peanuts
4 dry red chilli
3 tsp dry coriander seeds
1 tbsp coconut flakes (dessicated is fine)
Ingredients (part 2)
1 lg piece of tamarind
6 small green brinjals (thai eggplants)
? tsp turmeric powder
2 tsp red chilli powder
? tsp mustard
? tsp cumin seeds
6 nos curry leaves
1 tsp salt (or to taste)
4 tbsp oil
? tsp jaggery (aka gul powdered)
PREPARATION:
Dry roast each of the following item separately
1. peanuts
2. sesame seeds
3. dry coconut
4. coriander seeds
5. dried red chillies
Grind them with small shallots, ginger garlic, cinnamon, cloves and cumin seeds to make a thick paste.
Wash and cut off the stems of the brinjal, make a cross shape slit on the other end and stuff them with the ground paste. Keep the remaining paste for the gravy, dilute with 1 cup of water.
Heat oil in a sauce pan splutter mustard, cumin and curry leaves, add the diluted paste to this along with turmeric powder, red chilli powder, jaggery, tamarind pulp and salt. Arrange the brinjal in the gravy and put the lid on and cook over medium flame for 10 minutes. When the brinjal turns tender, switch off and serve.