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Gutti Vankaaya Curry
Category : Andhra recipes, Vegetables, Curries, Eggplant-brinjal, Onion
Servings : 4-6
Time Taken : 15-30 mins
Rating :
Method
- Fry coriander seeds, mustard seeds, peanuts, chana dal, tur dal and red chillies separately and let them cool.
- Grind the onion and tomato.
- Then grind them fine powder. Soak the tamarind in some water.
- Make 5 slits in brinjals, but do not let the pieces separate (like gutti).
- Heat some oil in a pan; add the brinjals and fry for 3-5 min.
- Then keep aside.
- Allow to cool.
- Now mix the salt and coconut powder to the peanut powder and stuff in the brinjals
- Tie with thread if needed.
- Now heat the oil; add the onion-tomato paste and fry till golden brown; then add brinjals
- Make a thick juice of the tamarind and add to the brinjals; stir and add salt to taste.
- Add some water and stir; keep covered on low heat.
- Allow to cook for some time till it forms a gravy.
- Once it is cooked well, a nice smell arises.
- Then turn off the stove and garnish with chopped coriander leaves.
- Now tasty guttivankaaya curry is ready.
- It`s tastes good with white rice. But you can eat with poori and chapathi too.
Ingredients:
12 - brinjal round and small size
1 bunch - coriander leaves
2 - tomatoes
1 - big onion
2 tbsp - coriander seeds
1 tsp - mustard seeds
2 tbsp - chana dal
2 tbsp - tur dal
4 to 6 - red chillies
3 tbsp - peanuts
tamarind, small lemon size
2 tbsp - coconut powder
salt to taste
oil as needed
12 - brinjal round and small size
1 bunch - coriander leaves
2 - tomatoes
1 - big onion
2 tbsp - coriander seeds
1 tsp - mustard seeds
2 tbsp - chana dal
2 tbsp - tur dal
4 to 6 - red chillies
3 tbsp - peanuts
tamarind, small lemon size
2 tbsp - coconut powder
salt to taste
oil as needed
RECIPES BY VIJAYALAKSHMI PETLURI
