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STUFFED EGGPLANT..GUTHHI VANKAYA KURA

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Stuffed Eggplant..Guthhi Vankaya kura...  With peanut masala stuffing...
This curry is one of the most prominent delicacies from the coastal Andhra Pradesh. It is very tasty and goes well with rotis and rice too. Some call it as Guthhi Vankaya Masala curry and some as Nuni Vankaya.(Some call this as Bagara Baingan, but some of the ingredients differ.) This curry tastes yummy with steamed white rice along with its thick gravy.

Ingredients:
Brinjals ...250 gms.
The brinjals are to be vertically splitted with the ends intact..and place them in water.

Chopped onions... 1/2 cupGround nuts... 1/2 cupCorriander seeds... 4 tspJeera ..1 tspGarlic flakes...6 podsChilli powder ..1 tbsp to 2 tbsp                             (as per your spice eating levels)Cloves... 2 to 4 nosSalt... to tasteCashew nuts... 5 to 7 nosDry or frozen coconut shredded ...1 tbspTamarind paste or Tomato paste .... 1 to 2 tbsp

1...Stove top Method : Preperation of peanut masala stuffing...









Place a pan on the stove add 1 ts…

STUFFED BRINJAL CURRY...GUTHHI VANKAYA KURA...EGG PLANT CURRY

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GUTHHI VANKAYA KURA..STUFFED BRINJAL CURRY..

Egg plant curry...Guthhi vankaya kura...is one of the South Indian traditional recipe,which is a no onion no garlic recipe and is a sathvik food item which goes well with south indian families..It can be prepared as stuffed brinjal / egg plant  curry,by stuffing the spicy curry paste in to the brinjals cut into 4 halves with the ends intact..You can make it when you get bored with onion or garlic..or on festive days.

Ingredients:
Egg plant ..brinjals..vankayalu- 1/2 KgOil - 3 Tbspns for curry Salt - To taste Egg Plant - Either made in to pieces or cut into 4 halves for stuffing with the end of the brinjal intact..

Curry paste:
Oil 1 tbsp for fryingUrad Dal - 2 HandfullsMethi seeds - 1 t spnRed Chillies - 5 or 6(To your spice level)Jeera - 1 tspnHing powder - 1/2 tspn
Method:

Place a pan on the stove and add 1 tsp oil,and let it heat.Add urad dal, methi seeds, red chilles, jeera.. to the pan,and let it splutterAt last add hing before 1 minute …

MASALA VANKAYA KURA / NUNI GUTHI VANKAYA KURA

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This curry is one of the most prominent delicacies from the coastal Andhra Pradesh. It is very tasty and goes well with rotis and rice too. Some call it as Guthhi Vankaya Masala curry and some as Nuni Vankaya.(Some call this as Bagara Baingan, but some of the ingredients differ.) This curry tastes yummy with steamed white rice along with its thick gravy.

Ingredients:

Brinjals 250 gms.
The brinjals are to be vertically splitted with the ends intact..and place them in water.
Chopped onions 1/2 cup
Ground nuts 1/2 cup
Corriander seeds 4 tsp
Jeera 1 tsp
Garlic 6 pods
Chilli powder 2 tsp
Cloves 3 to 4 nos
Salt to taste
Cashew nuts 10 nos
Dry coconut shredded 1 tbsp
Tamarind paste or Tomato paste - 1 tbsp

Method :

Place a pan on the stove add 1 tsp oil and fry ground nuts, dhania seeds, garlic, cashew nuts, grated coconut, well.Let them cool and grind them in to a paste along with chilli powder, salt, tamarind paste /tomato paste, onion and jeera.

COOKING ON STOVE TOP:

Place a pan on the sto…

STUFFED BRINJAL..

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VANKAYA -MENTHI KARAM -KURA Vankaya/brinjal ,with menthi karam kura is a variety among the stuffed curries and tastes well with hot warm rice. It's a variation in stuffed brinjal vankaya curry,in Andhra delicacies.
Materials:
For menthikaram powder  powder: Urad daal 2 tsp
Methi seeds 1/4 th tsp
Jeera 1/4 th tsp
Red chillies 12 nos
or adjust
Hing a pinch
Oil 1/2 tsp
Place a pan on the stove,add oil and after it is heated add all the materials and fry them till urad daal turns a little  light brown,remove from the fire.Let it cool.After it is cool,dry grind the powder ,mix salt and keep it aside.
For curry: Menthi karam powder 2 tbsp
Vankayalu/brinjals 12 to 15 nos
Onions chopped 1/2 cup
Tamarind paste 1 tsp
Salt
Oil 2 to 3 tbsp
Method...
Wash brinjals well and cut them into 4 halves with the end of brinjal is intact.Just like we cut for stuffed brinjal curry.Now take 2  tbsp of the powder (if u dont like more spicy reduce the amount of the powder,if u like spicy add a little more)…