Showing posts with label EGG PLANT. Show all posts
Showing posts with label EGG PLANT. Show all posts

Wednesday, January 12, 2011


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.


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.


  • Place a pan on the stove and add 2 to 3 tbsp oil,..
  • Mean while stuff the ground mixture in the Brinjals.
  • After heating the oil in the pan  for 2 to 3 minutes, place the stuffed brinjals in the pan, add 1 cup of water and cook in a low flame with the lid covered until done..
  • Stir in between to ensure that the masala is evenly cooked without getting burnt.
  • It will take up to 40 minutes in low flame.
  • Transfer into a serving bowl and serve hot with rice.

  • Place a micro safe bowl,add 1 tbsp of oil to it,and also add the stuffed brinjals  and 1 cup of water.Mix well and place in micro high 900 W for 4 minutes.
  • Remove outside and mix well, now micro at 540 W say 60% for 15 minutes, remove it outside.Stir it every five minutes.
  • Lastly mix well and sprinkle 1 tbsp of water(if u want more gravy type add a little more water) and micro low at 180W for 5 more minutes.
  • If u want it softer microwave it for 2/3 minutes extra.
  • Stuffed spicy brinjal is ready to eat.

    Friday, September 24, 2010



    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.


    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
    Oil 2 to 3 tbsp


    • 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)and stuff in to the brinjals.
    • Now place another pan on the stove add 2 to 3 tbsp oil to it and place all the stuffed brinjals and chopped onions in to it.
    • Cook it in a low flame with covering the pan with a lid.If u want it more soft add half cup of water.
    • If the curry is cooked with a lid on the water vapour is enough to cook the curry itself.
    • Lastly after the curry is cooked n turned soft add tamarind paste and mix it, now  let it cook for 2 to 3 min more.
    • Then switch off the stove and transfer in to a serving bowl.

    Ideal for chapathis, rotis or rice.