Gutti Vangaya Curry / Mini Brinjals gravy
Last weekend when I was shopping for vegetables in little India I found these super tiny brinjals. My salivary glands immediately got activated thinking about what I would make with them 😅
So today I’ve made gutti vankaya curry for dinner. A super yummy gravy made out of peanuts, coconut and sesame along with the other usual ingredients such as onion, ginger, garlic, tomatoes and spices. The brinjals were extremely small so could not be stuffed. This curry would go really well with either rice or rotis … dinner is set !!!
Ingredients : 700 gm mini brinjals 1/2 cup peanuts 2 small sized onions, chopped roughly 2 cloves garlic 1 inch ginger 1 medium tomato, chopped. 2 cloves 2 cardamom 1 inch cinnamon 1/2 tsp sesame seeds1tbsp coriander seeds 1/2 tsp amchur powder 2-3 dried red chilies 1 tsp jaggery powderSalt to taste1/2 cup grated coconut Mustard seedsCurry leaves Small bunch coriander leaves with stalk.
Method : In a kadai heat 1 tsp oil. Once it’s hot add the peanuts, whole spices such as cinnamon, cardamom, cloves, red chilies, coriander seeds, sesame seeds. Roast them well. Next you may add the chopped onions, ginger, garlic and tomatoes. Finally add the grated coconut. Roast till aromatic and Let it cool. Grind this will little water to make a nice smooth paste.
Next heat some oil and fry the cleaned brinjals. The ones I bought were really small hence I could not stuff them. If they are slightly bigger you can slit each brinjal into four without cutting them fully. Make a dry mixture of all spice powders such as turmeric, red chili, coriander, cumin and garam masala. Stuff the brinjal with this powder and then fry in the oil. Fry till the brinjals are well browned. Remove and keep them aside.
Splutter mustard seeds and curry leaves in the oil and add the ground paste. Sauté till the raw smell goes. Add the amchur powder, salt, and jaggery. Once the oil separates we can add the brinjal. Add some water, cover it with a lid and cook for about 10-15 minutes. Finally add the chopped coriander leaves and serve hot with either rice or rotis.
Ingredients : 700 gm mini brinjals 1/2 cup peanuts 2 small sized onions, chopped roughly 2 cloves garlic 1 inch ginger 1 medium tomato, chopped. 2 cloves 2 cardamom 1 inch cinnamon 1/2 tsp sesame seeds1tbsp coriander seeds 1/2 tsp amchur powder 2-3 dried red chilies 1 tsp jaggery powderSalt to taste1/2 cup grated coconut Mustard seedsCurry leaves Small bunch coriander leaves with stalk.
Method : In a kadai heat 1 tsp oil. Once it’s hot add the peanuts, whole spices such as cinnamon, cardamom, cloves, red chilies, coriander seeds, sesame seeds. Roast them well. Next you may add the chopped onions, ginger, garlic and tomatoes. Finally add the grated coconut. Roast till aromatic and Let it cool. Grind this will little water to make a nice smooth paste.
Next heat some oil and fry the cleaned brinjals. The ones I bought were really small hence I could not stuff them. If they are slightly bigger you can slit each brinjal into four without cutting them fully. Make a dry mixture of all spice powders such as turmeric, red chili, coriander, cumin and garam masala. Stuff the brinjal with this powder and then fry in the oil. Fry till the brinjals are well browned. Remove and keep them aside.
Splutter mustard seeds and curry leaves in the oil and add the ground paste. Sauté till the raw smell goes. Add the amchur powder, salt, and jaggery. Once the oil separates we can add the brinjal. Add some water, cover it with a lid and cook for about 10-15 minutes. Finally add the chopped coriander leaves and serve hot with either rice or rotis.
.jpg)
Comments
Post a Comment