Saturday, December 17, 2011

Gutti Vankai Koora



Ingredients:

  1. Brinjal (Gutti Vankayalu): 250 gms
  2. Tamrind (Chintapandu): 25 gms (Lemon size)
  3. Seasame seeds (Nuvvulu): 1 Table spoon
  4. Channa dal(NOT fried Channa Dal) (Pachhi Sengapappu): 1 Table Spoon
  5. Ground Nuts (Veru sanga pappu) : 2 Table Spoons
  6. Dhaniya: 1 Table Spoon
  7. Salt for taste
  8. Onions (Vullipayalu): 8 pcs (Medium size)
  9. Red Chillis ( Endu Mirapakayalu): 13 pcs
  10. Coriander leaves (Kottimera): 2 Table Spoons
  11. Curry leaves (Karivepaaku)
  12. Cumin Seeds (Jeela Karra): 1 Tea Spoon
  13. Garlic(VelliVulli): 6 flakes
  14. Oil (Sunflower/Olive Oil): 3 Table Spoons
  15. Optionally we can add  ginger, dry coconut powder

Preparation:
  • Soak tamrind and channa dal in water separately in two bowls for 15 minutes
  • Chopped onions
  • Cut each brinjal into 4 pieces and keep them in water (add salt and turmeric in the water before soaking brinjals to avoid bitter taste)
  • Take a frying pan and fry the ground nuts without oil and keep them seperately.
  • Season RedChilli, Dhaniya, Garlic and Cumin Seeds on a low flame and grind them to powder.
  • Mix tamrind paste, soaked channa dal, chopped onions, (RedChilli, Dhaniya, Garlic and Cumin Seeds) powder, salt for taste
  • Season chopped brinjals on frying pan with 2 table spoon oil to avoid raw taste
  • Stuff the paste into the seasoned brinjals, garnish with Coriander leaves and put the same on stove for 15-20 minutes, if cooking in pressure (small ) cooker allow until 3 whistles and switch off the stove.


Serve GUTTI VANKAYA (stuffed Brinjal) curry with plain cooked toor dal (mudda pappu) and papad.

No comments:

Post a Comment