Gutti Vankaya Kura

Gutti Vankaaya Kura or Stuffed Eggplant/Brinjal curry is Andhra special curry.This dish can be made with either the small purple brinjals or the small round green ones.But you need to make sure that the brinjals are absolutlely fresh,shiny and tender(the seeds shouldnt be black) without a dried withered look.This dish tastes good if the brinjals are fresh young and tender. The one i am posting today is made with the small purple ones.

Ingredients:

1. 10-12 fresh purple brinjals
2. 2 onions(Large)
3. 6 garlic flakes
4. 2 tbsp tamarind paste
5. 1 tsp red chilli pwd
6. 1/3 tsp turmeric powder
7. 1 tsp coriander pwd
8. 1/2 tsp cumin pwd
9. 1 tbsp white butter or ghee
10. 1/2 tsp sugar(optional)
11. 3 tsp Oil
12. 1 tsp cumin seeds
13. 12 curry leaves
14. 1/3 tsp methi seeds(menthulu,fenugreek)
15. salt ( as required)
16. 1tbsp chopped coriander leaves(garnish)
    

Process:

• Wash and dry the purple brinjals.Keep the stalks.
• Prepare the stuffing first.
• Heat 1 tbsp oil in a pan and add the garlic cloves and onions and fry on medium heat for 7-8 minutes or till transparent. Remove from fire and cool. grind to a paste adding little water.
• Add the coriander pwd,cumin pwd,chilli pwd,butter or ghee,sugar and salt.Mix well.
• Now take each brinjal and cut from the base end(opposite side of stem) and make a slit towards stem side but not all the way i.e slit each brinjal into four sections lenghtwise wihout cutting off the crown. The brinjals are ready for stuffing and stuffing requires some patience hmmmm...
• Separate the brinjal quarters gently and fill the stuffing inside slowly without breaking the brinjals Stuff all the brinjals in this manner.Keep aside the remaining paste.
• Heat 2 tbsp oil in a cooking dish. Add cumin seeds and let them splutter. Add the methi seeds and curry leaves and fry for 5 seconds.
• Now slowly place each of the stuffed brinjals in the dish and add the remaining paste on top and sprinkle 1/4 cup of water. Cover and cook for 20-30 minutes on slow heat.
• Do check in between to stir the brinjals without breaking them. Once the brinjals are three fourth cooked add the tamarind paste and one cup water.
  Adjust salt.
• Cover and cook further for another 15 to 20 minutes till the brinjals are well cooked and soft to touch. Garnish with chopped coriander leaves.

Tastes wonderful with hot rice or roti.Enjoy

Tomato Chutney

Tomato chutney recipe

Red Bell Pepper Chutney

This favorite chutney of mine is prepared by roasting red bell peppers,onion and dried red chillies and by grinding them including peanuts, jaggery and tamarind juice. The chutney tastes good with all the breakfast items like idly,dosa and also with rice,chapati or as a spread and dip.


Ingredients: Cut into big chunks:

1. 2 big red bell peppers
2. 1 medium sized onion
3. 6-8 dries red chillies
4. 1 garlic clove

Saute:

• Heat about 2tbsp of peanut oil in askillet and suate the cut vegetables and dried red chillies on high heat.
• The vegetables should be very well browned and soft. let them cool.

Soak and Roast:

• Small lime sized tamarind in half-cup of warm water for about 10min.
  Roast half-cup of peanuts until golden brown and remove skins.

Grind:

• All the roasted vegetables,tamarind ,peanuts,1/2 tsp of powdered jaggery,1/4tsp of salt together without adding any extra water.

Egg Puff

Ingredients:

1. Pastry sheet - 1 sheet
2. Eggs - 3
3. Salt - as required
4. Chillipowder - according to taste
5. Pepper - according to taste
6. Oil - 1 tbsp

Process:

• Take the pastry sheet from freezer and thaw for 30 minutes.
• Boil the eggs and take the shell. Cut each egg vertically(lengthwise) into two halves.
• In a pan add oil and fry the egg halves,add salt,pepper,chillipowder.
• Unfold the pastry sheet and cut into square pieces.
• Put egg half in each of them and close the sides.
• Pre heat oven to 350 degree Fahrenheit. Place the prepared puffs on a baking tray and bake for 25 to 30 minutes.
• Serve warm with ketchup.