Sunday, March 15, 2009

Gutti Vankaya Kura

These are the measurements given for 2lb.brinjals.


1/4cup sesame seeds,1/4cup peanuts, 4tsp.poppy seeds(soaked for about 10 min.), 3tbsp. chana dal, 2tbsp.urad dal, 2 garlic cloves, 1 small stick of Cinnamon, 2cloves, 2tsp.coriander powder, 3tsp.tamarind pulp, oil - 1 tbsp.

In a pan add oil, once it is hot add peanuts,chana dal,urad dal and fry them until golden brown now add cloves,Cinnamon and sesame seeds and fry them for 2min. and remove them from the flame and allow it to cool,then add garlic,poppy seeds,chilli powder, coriander powder, salt, tamarind pulp and grind it into a very smooth paste by adding little water.


Slit the brinjals in a plus shape (do not remove the stems). Divide the ground paste into two halves(one for stuffing and the other for gravy).Carefully stuff the ground paste into each brinjal slowly, so that the brinjal do not fall apart.

Ingredients: 3tbsp.oil, 1/2tsp.jeera and mustard seeds each,2springs of curry leaves, salt to taste, chilli powder,1/4tsp. turmeric powder,5tbsp.tamarind pulp,1/4 cup chopped onions, 1 tomato chopped.1 cup of water, coriander leaves for garnishing.
Heat oil in a pan,once it is hot add mustard, jeera and curry leaves,once they start to splutter, add onions, tomatoes and saute them for few minutes, then add the stuffed brinjals in the pan and cover them with a lid for about 5 min. or until they are tender(check in between to avoid sticking). Remove the lid, add the remaining portion of the ground paste, turmeric powder, chilli powder, salt,tamarind pulp,water and mix gently so that brinjals do not mash, now cook on the medium flame until the gray is thick.......garnish it with coriander leaves and serve it hot with steamed rice or roti................

Related Posts with Thumbnails