Tuesday, May 4, 2010

Gutthi Vankaya/ Stuffed Aubergine

Well., a cart load of mangoes (raw and ripe) and veggies have arrived at my doorstep!! Thanks to my relatives who stay in a village about 200 kms away from Hyderabad., I have given away the mangoes to my Granny., who is making about four different types of Avakais.. :D And I've distributed the veggies among my cousins, neighbors and friends.., but even then., I am left with soo many of them without any place for refrigeration. :( So I'm plnning to get done with all these veggies as soon as possible. And, as there are a majority of Aubergines/ Brinjals in different shapes, sizes and colors., I chose to start off with them.. :) Today, I share the recipe of Gutthi Vankaya made from small, green and very, very fresh and tender Brinjals.. :D

Gutthi Vankaya:

Serves: 4
Preparation Time: 1 Hour

  • 750 gms of Tender Brinjal
  • 2 Onions, finely chopped
  • 4 tbsp Tamarind pulp
  • 3 tbsp fresh Coconut Paste
  • A few Garlic Flakes
  • Salt and Chilly Pwd to taste
  • 1/2 tsp each of Turmeric, Cumin and Coriander Pwd
  • Curry leaves
  • 1/4 tsp each of Cumin seeds, Mustard seeds and Urad Dal
  • 1 tbsp Groundnut Powder (optional)
  • Oil/ Ghee for cooking

Heat oil in a pan. Fry the Onions and the Garlic Flakes till the onions are pink. Add the coconut and fry on medium heat for another minute. Turn off the stove. Let the mixture cool. Now grind the mixture into a paste. Add some water if necessary. Add the turmeric, cumin and coriander powder. Add half of the tamarind pulp and the groundnut powder. Add salt and chilly powder to taste. Mix in properly. Keep aside. Wash and dry the Brinjals properly. Do not stem the Brinjals. Slit each Brinjal into 4 sections lengthwise . But take care so as to not cut in through. We just need some place to stuff. Now stuff in each Brinjal with the masala mixture. Do this slowly and patiently, so as to not break the Brinjal. Stuff all the Brinjals and if the stuffing remains, keep aside. In a pan heat 2 tsps of oil. Add the cumin seeds, the mustard seeds, urad dal and the curry leaves. Let them splutter. Slowly place the stuffed Brinjals into the pan. Add the remaining Masala . Add some water and cook for about 15 minutes., Very gently add a cup of water and the remaining tamarind pulp. Give the mixture a light stir. Let it cook for another 15 minutes or till the Brinjals are done cooking. Serve gently with Hot Rice.. :D :D :D

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