Guthi vankaya is an Andhra (a state in India) delicacy and it available in several restaurants in the United States as well. The flavors from the spices get nicely marinated in the eggplant and leaves a lingering taste and a craving for more. For my friends who do not like eggplant, you can substitute the eggplants with other vegetables like bitter gourd (Karela), Tindora etc.
Serves up to 3 people
Preparation time: 45 minutes
Ingredients:
10 small eggplant (Indian brinjal)
1 1/2 tsp of red chilly powder(~spice level)
1 tsp of garam masala
2 finely chopped onions
2 finely chopped tomatoes
oil as required
salt as required
Dry powder:
1 tbsp of poppy seeds
1 tbsp of coriander seeds
1 tsp of cumin seeds
1/2 tsp of fennel seeds
2 tbsp of groundnut
2 tbsp of cashew nuts
Preparation:
1.Dry roast coriander seeds, cumin seeds, fennel seeds and poppy seeds together till they turn golden brown. Allow it to cool on a plate.
2.Dry roast cashew and groundnuts together till they turn golden brown and transfer to a plate. Grind them along with salt in to a coarse powder.
3.Mix them with red chilly powder and garam masala.
4.Slit crosswise in the bottom of eggplant and stuff them with the ground powder as required. Add 2 tbsp of oil to the pan, add the stuffed brinjal to the pan. Sprinkle the red chilly powder, garam masala and remaining ground powder on the top of the eggplant.
5.Close the lid for 10 minutes and then turn the eggplants to the other side and allow them to cook. Add 1-2 tbsp of oil and allow the eggplants to get roasted and cooked.
6.In a separate pan, add 2 teaspoons of oil and add onion, saute till the onion becomes translucent. Add the the tomatoes, turmeric,1/2 tsp of red chilly powder and salt. Saute till the tomatoes turn mushy.
7.Transfer the onion and tomato paste to the brinjal and close the lid and allow them to cook in low flame.
8.Once the eggplants are cooked, stuffed brinjal is ready. Serve with dhal and rice.
Serves up to 3 people
Preparation time: 45 minutes
Ingredients:
10 small eggplant (Indian brinjal)
1 1/2 tsp of red chilly powder(~spice level)
1 tsp of garam masala
2 finely chopped onions
2 finely chopped tomatoes
oil as required
salt as required
Dry powder:
1 tbsp of poppy seeds
1 tbsp of coriander seeds
1 tsp of cumin seeds
1/2 tsp of fennel seeds
2 tbsp of groundnut
2 tbsp of cashew nuts
Preparation:
1.Dry roast coriander seeds, cumin seeds, fennel seeds and poppy seeds together till they turn golden brown. Allow it to cool on a plate.
2.Dry roast cashew and groundnuts together till they turn golden brown and transfer to a plate. Grind them along with salt in to a coarse powder.
4.Slit crosswise in the bottom of eggplant and stuff them with the ground powder as required. Add 2 tbsp of oil to the pan, add the stuffed brinjal to the pan. Sprinkle the red chilly powder, garam masala and remaining ground powder on the top of the eggplant.
6.In a separate pan, add 2 teaspoons of oil and add onion, saute till the onion becomes translucent. Add the the tomatoes, turmeric,1/2 tsp of red chilly powder and salt. Saute till the tomatoes turn mushy.
7.Transfer the onion and tomato paste to the brinjal and close the lid and allow them to cook in low flame.
8.Once the eggplants are cooked, stuffed brinjal is ready. Serve with dhal and rice.
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