Stuffed Brinjal- Gutti Vankaya- Egg plants stuffed with freshly ground curry powder, delicately sauteed in oil to perfection. A delectable combo with plain white rice..Presenting a signature dish from the land of Telugus called Gutti Vankaya.. Here is the recipe....
1 cup urad dal
1/2-3/4 cup coriander seeds
1 tsp Fenugreek / methi seeds
1 tsp cumin/jeera seeds
10-12 red chillies/ 2-3 spoons of red chilly powder
Copra/dry coconut- 3 inch piece
sesame seeds- 1-2 tbsp
curry leaves- 5-6
Tamarind water- 1/2 cup ( Optional)
Salt to taste and a pinch of sugar.
oil
2. Then add sesame seeds and curry leaves, fry for a few more minutes till a great aroma emanates from the ingredients. Add chilly powder now if you are not using dry red chillies.
3. Cool the fried ingredients, grind them to a coarse powder ( neither very smooth nor very grainy). Add a bit of salt and sugar to the powder This powder can be stored in a jar for further use as well.
4. Add tamarind water to the powder and now the stuffing is ready. Add one tsp of oil to the powder if you are not using tamarind water. This is to make the powder bind well.
5. stuff the curry powder into the cut egg plant/ brinjal pieces.
6. Mix oil and water in 1:0.5 ratio in a pan/ kadai, place it on the stove, add the stuffed egg plant/ brinjal pieces into the oil. Cook it covered till both the stuffing/ masala and veggies are cooked. Stir them gently so that the pieces don't break, sprinkle a little water or add a little oil if you feel the curry is becoming dry and to prevent it from charring. You can even pressure cook the curry to 1-2 whistles and then cook till the water evaporates.
Vegetable:
Brinjal/Egg Plant- 1/2 kg ( Any variety of egg plant other than the big one can be used. The vegetables should be tender and soft without much seeds)- Slit the egg plants and place them in water.Curry Powder:
1 Cup chana dal1 cup urad dal
1/2-3/4 cup coriander seeds
1 tsp Fenugreek / methi seeds
1 tsp cumin/jeera seeds
10-12 red chillies/ 2-3 spoons of red chilly powder
Copra/dry coconut- 3 inch piece
sesame seeds- 1-2 tbsp
curry leaves- 5-6
Tamarind water- 1/2 cup ( Optional)
Salt to taste and a pinch of sugar.
oil
Procedure:
1. Heat 1 tbsp Oil in a pan/ kadhai and fry the dals, coriander seeds, Fenu greek ( methi) and cumin (jeera), dry coconut and red chillies to a golden brown color.2. Then add sesame seeds and curry leaves, fry for a few more minutes till a great aroma emanates from the ingredients. Add chilly powder now if you are not using dry red chillies.
3. Cool the fried ingredients, grind them to a coarse powder ( neither very smooth nor very grainy). Add a bit of salt and sugar to the powder This powder can be stored in a jar for further use as well.
4. Add tamarind water to the powder and now the stuffing is ready. Add one tsp of oil to the powder if you are not using tamarind water. This is to make the powder bind well.
5. stuff the curry powder into the cut egg plant/ brinjal pieces.
6. Mix oil and water in 1:0.5 ratio in a pan/ kadai, place it on the stove, add the stuffed egg plant/ brinjal pieces into the oil. Cook it covered till both the stuffing/ masala and veggies are cooked. Stir them gently so that the pieces don't break, sprinkle a little water or add a little oil if you feel the curry is becoming dry and to prevent it from charring. You can even pressure cook the curry to 1-2 whistles and then cook till the water evaporates.
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