Veg Curries - Brinjal - Gutti Vankaya Pulusu

Gutti Vankaya Pulusu

Ingredients Quantity Brinjal 1/2 Kg Turmeric Powder 3 Tbsp Tamarind 1/2 Lemon Size Jaggary 1 Lemon Size Oil 2 Tbsp Salt To Taste Masala Ground Nuts 3 Tbsp Saseme Seeds 3 Tbsp Dry Coconut 2 Tbsp Urad Dal 2 Tbsp Dry Red Chillis 10 Fenu Greek Seeds 1/4 Tbsp Tamparing Cumin Seeds 1/2 Tbsp Mustered Seeds 1/2 Tbsp Ground Nuts 1 Tbsp Chana Dal 1/2 Tbsp Red Chillies 2 Curry Leaves Few Coriander Leaves Few Oil 1 Tbsp

Serving 6 Preparation Time 10 mins Cooking Time 15 mins

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1. Heat a teaspoon of oil in a pan and add the coriander seeds, chana dal and urad dal,saseme seeds and fry them on a medium flame till they are golden brown color. Remove them from the pan and set aside to cool down. In the same pan, add and fry the red chillies for minutes. Grind the roasted ingredients, dry coconut, salt and roasted red chillies into a fine powder and set aside.
2. Wash the eggplants and make a plus (+) slit on the bottom of the eggplant. Keep one end intact. Now fill the stuffing powder into the brinjals.
3. Heat oil in a wok. Place the stuffed eggplants carefully into the wok and cover it with a lid. Let it cook on a low - medium flame. Keep checking in between and turn the brinjals a little until they are evenly cooked.
4. When they are soft,pour in tamarind water,turmeric powder and bring this to boil. Now add in chilli powder and coriander powder and mix well. Close the lid and cook for 10-15 mins
5. Add in salt and jaggery and mix well.Cover and simmer for 5-10 mins until oil floats on top.
6. In a separate pan add 2 Tbsp of oil. Tamper all items under "Tamper" ingredients. Add this to the brinjal and garnish with the coriander leaves.

1. After you cut brinjals, put them into salt water to avoid the color change.
2. Serve with hot Rice or Roti.
3. Try more Brijal Recipes

List - Vegetable - EggPlant/Brinjal/Vankaya Recipes List

Common Meal Snack

Lunch/Dinner - Veg Starters - Egg Plant Finger Fry

Egg Plant Finger Fry

Ingredients Quantity Egg Plant, Big 1 Oil To Fry Coating1 Rice Flour 1 Cup Salt To Taste Coating2 Origano 1 tsp Red Chilli Flakes 1 tsp Coating2 Bread Crumbs 1 Cup

Method :

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1. Cut the egg plant into finger slices. Put them into water, so that they dont get discolor.
2. Add "Coating2" ingredients together and mix this well. Pour this mixture in a plate.
3. In a rice flour add salt and mix it well. Take the bread crumbs too in a shallow bowl.
4. First dust in the rice flour. Put this in egg misture and do the double dip. Means dip them again in rice flour and then in egg. Finally dust with bread crumbs. Do the same with other slices.
5. Drop the slices into hot oil. when they are cooked turn them on other side. Fry these till they are nice and golden.

Tips :

1. Wipe the slices before coating.
2. If you dont want to use egg, take 1 tsp of All pupose flour. Add this little water and make it thick slurry.

Veg Curries - Brinjal - Egg Plant Curry - Andhra Style

Veg Egg Plant Curry Andhra

Ingredients Quantity Egg Plant, small 1/2 Kg Oil 2 Tbsp Coriander Leaves, chopped 2 Tbsp Onions, chopped 1 Medium Size Tomato, chopped 1 Medium Size Masala Red Chilli Powder 1 Tbsp Vegetable Masala 1 tsp Ginger Garlic Paste 1 tsp Turmeric Powder 1/2 tsp Salt To Taste Pea Nut Powder 1 Tbsp Coconut Powder 1 Tbsp Saseme/Tildal Powder 1 Tbsp

Method :

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1. Heat oil in a cooker and add the onions,tomatoes and fry on medium heat for 7-8 minutes or till transparent.
2. Add 2 cup of water to the mixture and add all "Masala" ingredients. Mix well till the masala mixed with water. Let it cook for a min.
3. Now take each brinjal and from the base end and make a slit towards to other edge but not all the way through i.e slit each piece into four sections lengthwise without cutting off the full length as shown in figure.
4. Now slowly place each of the brinjal in the cooker. Mix well all the way with the masala.
5. Close the lid and keep 3 whistles in high flame. Once the steam is down, add coriander leaves stir the pieces without breaking them. Close the lid and wait for 5 mins.

Tips :

1. Saseme Powder Recipe : Dry roast sesame seeds in a heavy bottomed vessel till the rawness disappears and a nutty aroma emanates the kitchen. Roast on low flame and do not burn them. Remove onto a wide plate and allow to cool. Blend the sesame seeds for 30 seconds.
2. To serve, gently lift the stuffed pieces with a wide spoon and place on serving plate and pour the gravy. Tastes wonderful with hot rice or roti.
3. After you cut brinjals, put them into water to avoid the color change.