Monday, March 02, 2009

Guthi Vankaya Kura/ Andhra Stuffed Brinjal Curry





Ingredients:

Guthi Vankayalu/ Small Egg plants - 5 no. (each eggplant should be the same size, with the top bit or muchka, wash and wipe with serviettes)

Heat oil in a deep frying pan, once heated do plus signs or star shape on each eggplant from underneath about 3/4 of it's size. Deep fry one eggplant at a time, only for few secs, making sure you are turning the eggplant, to coat the hot oil on all sides. By now they will open a bit, remove to a plate. Do this to all of them. Switch off.

For Stuffing (masala paste):

Oil - 3 tbsp

Whole Masalas - {Coriander seeds - 3 tsp, Poppy seeds - 1 tsp, Whole Cloves - 6, Cardamom - 6, Cinnamon stick - 1 inch}

Onion - 1 and 1/2 large no. (chopped into chunks)
Ginger Garlic Paste - 2 tsp
Turmeric - 1/2 tsp
Chilli powder - 1 and 1/2 tsp

Heat oil in a deep nonstick pan, once heated fry in the order given above. Switch off, keep it cooled, transfer these to mixie jar and grind into smooth paste with out any water, remove to a bowl.

Salt to taste

Add this to above paste and mix well.

Water - 1/4 rice cup

To the emptied grinded jar add water, and pulse the mixie. Keep this water aside until needed.

Oil - 1 tbsp

Proceed:

1) For the fried eggplant, stuff with above masala paste, just about.

2) Heat oil in the same non-stick pan on medium-low, add stuffed eggplant keep them in a single layer, add remaining paste which you may have. Rotate the dish once add reserved water, and keep the flame simmer, cover and cook for 10 mins. Turn once and rotate the dish and cook for 10 more mins. Now remove the lid and cook for 2 mins. Switch off. Keep the lid on for 5 more mins, by now you will see eggplant have glossy finish with oil, now keep the lid ajar. Serve.

Serve with Sambhar, Vegetable Pulao or Rice and Yoghurt on side. Even goes well as a party dish.


Stuffed Eggplant

Tip:

When choosing brinjals, choose which are tender, not those which has seeds in them means in telugu muduru.

For Indians:- pick atleast 10 - 12 no. purple eggplant, tender and little in size.

My mom never deep fries it before, in that case instead of putting plus mark, cut into star, keep them in warm salted water until ready.

For masala do the same way (I am thinking shallots will be lot tastier in this dish, in that case no need to pre fry them, add same amount of weight) + add 1 tbsp butter (not melted but soften). For adding oil in kadai, my mom puts 1 egg plant in the middle of the dish pour oil until the eggplant is half way filled with oil, then remove and stuff, once heated keep them in a single layered, fry for few mins, turn over again do the same and add reserved water, cover and cook. You shouldn't stir all the time, instead rotate the dish carefully and turn the pieces half way through. If you follow this way it is quite tasty, only for Indian brinjals though. (this way oil will go inside the eggplant and masala will be fried evenly, you won't get kacha taste). Cook this dish on eye method, until eggplant are cooked well.

Want to see who tried my recipe:


© 2009 by Rajani Rayudu

43 comments:

Asha said...

Slurp!! It snowed 6" here today, wish I could have some of those! :))

Rajani Rayudu said...

Hi Asha,
Thanks for dropping by. Still winter for you, I am scared of winter.

cheers
rajani

myscrawls said...

Hi Rajani,

Thanks for your lovely comments in my blog :)

Stuffed Brinjal Curry is almost same as Ennai Kathirikai recipe I belive. Nice to learn new dishes from my blogging pals. Will try this soon!

I have added your site to my blog roll. Do link me back if u like my site :)

Rajani Rayudu said...

Hi Anu (my scrawls),

Thanks for dropping by, yup sounds the same. Isn't it nice to share and learn at the same time. Thanks for the link, I have added yours.

cheers
rajani

MY WORLD OF RECIPES said...

Hello Rajini garu , illanti dishes inkonni chesi pettaru anukondi nenu wellington ki tickets book chesukunta. so ready ga vundandi i may come anytime and knock ur door bell.
Anyway its super , entayina king of vegetables kada andulonu rajini gari chethi lo padakka ruchi double ayyipodhi kada.


With cheers,
Preethi.

Rajani Rayudu said...

Hi Preethi,

Meeru rasthunte nizamga Wellington lo vunnaru anipisthundi :-). How is winter for you? first time kada. Naku vankayalu lo nachedi only guthi vankaya kura, roju pettina thinesta, kani Indian vankayalu lo purugulu vuntayi clean cheyakapote ante, inka epudu thinnaru :-)

cheers
rajani

MY WORLD OF RECIPES said...

Hello rajini garu , winter is bad here yesterday we had 13 inch snow. But as i am at home i dont suffer lot like people going to offices.
When u are free just pop into my blog . U got a surprise there.

With cheers,
preethi.

MY WORLD OF RECIPES said...

Rajini garu , today ram called from office as soon as he had his lunch ,saying that "gutti vankaya is super , no one can beat my wife in vankaya preparations" , then i said the credit goes to rajini garu coz i saw that recipe in her blog and did .
Everyday i will call him and ask how was the dishes , but today this is first time he himself calling and telling its superb.I think its the best compliement for me and to u too.

With cheers,
preethi.

Rajani Rayudu said...

Hi Preethi,

Thanks for your feedback. I am glad your husband liked the dish, compliments goes to you only, yours is so nice. Winter pettukuni vankayalu bagane dorikindi kada.

cheers
rajani

A Homemakers Diary said...

Hi Rajani
Thanks for visiting my profile and leaving nice comments. I sincerely love Andhra cuisine so looking forward to your recipes. have linked you in my blogroll too.

Rajani Rayudu said...

Hi Sayantani,

Welcome to my blog! I am glad I found you. As we Andhra we eat very spicy food. Please do try my moms recipes and leave your feedback, I will be happy to see your comments.

cheers
rajani

myscrawls said...

I have a small gift waiting for you in my New Blog Post... Please do accept it.

Rajani Rayudu said...

Hi Anu,

Thanks for the award. I am thinking now who to tag!

cheers
rajani

Pooja said...

Hi Rajani mee blog chala bagundi..guttivankaya is delicious...I make gravy version of it...

Rajani Rayudu said...

Hi Pooja,

Thanks for your nice comments really appreciate it.

Do try this version you will love it.

cheers
rajani

Ralph said...

Dear Rajini,

I live in New York and love your recipes. My wife is a terrible cook or maybe she cooks terrible on purpose...whatever the case may be I love to cook and do all the cooking at our home. Was wondering if you had a good recipe for Mamsam Vepudu considering the fact you live in the land of Sheep. Incidentally tried the Guthi Vankaya and it came out great. Thank you for taking so much of you time to put up these recipes on your blog, deeply appreciate it.

Sunil

Rajani Rayudu said...

Hi Sunil,

Why do you say she is terrible cook. Keep encouraging her she will be perfect. Even if the curry tastes good or bad say it tastes nice. Eventually she will have passion in learning.......

Thanks for trying my Guthi vankaya kura.

Regarding your en-query....... replace boneless lamb in my Kodi Vepudu recipe, instead of preparing cooked lamb directly on stove top, prepare it in pressure cooker until pieces are cooked well and proceed to remaining part asusual.
Lamb takes more time to cook that's why I am saying pressure cooking before hand.

http://amma-cheppindi.blogspot.com/2008/04/kodi-vepudu.html

Do let me know how it went in your kitchen.

cheers
rajani

camelia said...

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Rajani Rayudu said...

Hi Camelia,

Thanks for your comments. Sounds good.........

cheers
rajani

suni said...

Hi Rajani gaaru,

Naa peru sunil, naa kaaboye wife tho bettu katti mari chesaanu guthi vankaya kura.

Kekooooooooo kekaaaaaaaaaaa ani anipinchaaaaaaaaaaaaaa.

Thanks
Sunil

Rajani Rayudu said...

Hi Sunil,

Thank you for your lovely feed back.........I am glad you won the bet :-)

cheers
rajani

pallavi said...

Hi

This is pallavi. Your recipe looks good. Just saying thanks for posting.....

Could you also suggest what could we make with dosakayi...

Rajani Rayudu said...

Hi Pallavi,

I never tried with dosakaya......but preethi from myworldofrecipes has quite few recipes, do have a look she cooks it nicely.

1) Dosakaya Pesara Pappu -

http://myworldofrecipes.blogspot.com/2009/06/dosakaya-pesara-pappu-cucumber-in.html

2) Pachi Chintakaya Dosakayi Chutney -

http://myworldofrecipes.blogspot.com/2009/03/pachi-chintakaya-dosakaya-pachadi.html

3) Dosakayyi Bajji Pachadi -

http://myworldofrecipes.blogspot.com/2008/10/dosakkai-bajji-pachadi.html


cheers
rajani

usha said...

Thank you so much Rajini garu, the recipe was very good!
Have tried and it turned out very tasty!

Thanks once again!

Regards,
Usha

Rajani Rayudu said...

Hi Usha,

Thanks for your feed back. I am glad you liked the dish.

cheers
rajani

vasudha said...

hi Rajani,
guthi vankaya kura looks yummy,I want to try it too.. my sister has a blog too check http://lakshmisdomain.com/..

Master Trainer said...

I loved this version rajani. I cook only the Dry Gutti Vankaya Kura with Curry powder stiffed since that is the way it has been consumed in my family since ages:-)

But now I will make this Ginger Garlic version and get some variety!!

Ciber said...

I've been following your blog for quite a while and enjoying your wealth of good recipes. When Foodista announced that they are going to publish the best food blogs in a full color book that will be published by Andrews McMeel Publishing Fall 2010, I naturally thought of you. This recipe would be a good submission! You can enter here: http://www.foodista.com/blogbook/submit

Cheers,
Melissa

melissa@foodista.com
Editor and Community Developer
Foodista.com -- The Cooking Encyclopedia Everyone Can Edit

Rajani Rayudu said...

Hi Master,

This is the way we do it in my home place. But, your dry version sounds good too. Can you kindly pass on your mothers version for our readers and me pretty please.

cheers
rajani

Rajani Rayudu said...

Hi Vasudha,

Thanks for dropping by. Sorry for late reply, just seen your comment. Yours sister blog is cool I will link her up.

cheers
rajani

bavi said...

HI RAJANI,

MY NAME IS BAVI I GOT INSPIRED BY YOUR BLOG AND HAVE CREATED A NEW ONE I WOULD BE HAPPIER IF YOU COULD PEEP INTO IT COMMENT ON IT. IT HELPS ME TO IMPROVE.YOU HAVE ASKED FOR IDLI BATTER PROPOTIONS IN WET GRINDER I HAVE POSTED IT

sai suma said...

Ms. Rajani,

I wanted to take a moment to write to you for all the efforts you have taken in creating a wonderful blog that's helping hundreds and thousands of amatuers like me in cooking.. i'm newly married and I've been trying new recipes to excel in cooking..

Thanks a lot for your recipe, I learnt Guthi vankaya today and my family said i have done a good job for my first time (though i know salt was a li'il less, nobody broght it up ;))

I'm sure i'd use your website to learn more.. Thanks once again.


Cheers,

Suma

Rajani Rayudu said...

Hi Suma,

New adventures :-), you will be alright. Thanks for trying it out my recipe and good to know the results.
You know it's better to add less salt in dishes. I still remember in initial stages I used to ask my husband to check for salt and add :-)

cheers
rajani

Shanthi said...

Looks awesome and gorgeous
http://shanthisthaligai.blogspot.com/

Rajani Rayudu said...

Hi Shanti,

This the way we cook guthi vankaya, try it out and let me know.

cheers
rajani

Madhuri said...

Thank you very much for posting this recipe. I cooked the same and it turned out perfect :) din expect this at all :)

Rajani Rayudu said...

Hi Madhuri,

I am glad you liked the dish it is my ammas special signature dish.

cheers
rajani

Nikitha Abraham said...

I tried many gutti vankaya recipes but never got the taste I was looking for, today after trying your recipe I have decided if I ever make gutti vankaya for my family the recipe will be yours. Thanks a lot rajani garu for authentic recipe.... It turned out so delicious .

Rajani Rayudu said...

Hi Nikitha,

thanks for your lovely feed back. I am glad you liked my mothers recipe.

cheers
rajani

Anonymous said...

gutti vankaya kura chala bagundi. mee blog lo unna picture inka bagundi. I dont know how you look like, but i can see your care and respect towards your mom. Great job

Anonymous said...

i mean the picture of a woman and her daughter in the kitchen(on the right side)

sai krupa said...

Really its looking yummy... This is one of the best recipe among the andhra cooking recipes, Really good to have the keen procedural info which makes us easy to prepare this Andhra stuffed brinjal curry. Thanks for sharing.

Anonymous said...

brillant piece of information, I had come to know about your web-page from my friend hardkik, chennai,i have read atleast 9 posts of yours by now, and let me tell you, your webpage gives the best and the most interesting information. This is just the kind of information that i had been looking for, i'm already your rss reader now and i would regularly watch out for the new posts, once again hats off to you! Thanx a million once again, Regards, dosakaya pachadi