Gutthi Vankaya Kura / Brinjal Curry (Andhra Style)

This has been my all time favorite  Mom used to make it with a slightly different masala. But i could get this recipe from a recipe video. ...

This has been my all time favorite  Mom used to make it with a slightly different masala. But i could get this recipe from a recipe video. It is super spicy , tangy and full of flavor  It makes an awesome combination with steamed rice. Manzi loved it. Feel free to adjust the spices according to your taste but if you get the consistency and the spices right it would taste yummmyyy...



Ingredients

Brinjals (round variety) – 7-8
Refined oil - 4-5 Tbsp
Cinnamon – 1 inch
Green cardamoms - 4 
Cloves - 4
Green chillies, sliced – 2-3
Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Minced garlic - 1 tsp
Onion – 1 finely Chopped
Curry leaves - Handful
Tomato – 1 finely Chopped
Red chilli powder – 2 tsp (you could use less chilly also)
Turmeric powder - 1 tsp
Coriander powder - 2-3 tsp
Cumin powder - 1-2 tsp
Coconut paste - 1 cup
Salt to taste
Tamarind extract - 2 Tbsp
Some water
Coriander leaves to garnish


Method

Deep fry the Brinjals.

In another pan heat some refined oil and saute Cinnamon, cardamoms and cloves. Add the whole spices: green chillies, cumin, mustard seeds and garlic. Once the garlic browns add the chopped onions. Saute. Add the curry leaves. Mix it well. Now add the tomatoes and fry the masala. Add the turmeric powder, red chilli powder, coriander powder and cumin powder. Mix well.

Add the coconut paste. Add salt and check the seasoning. Mix. Once the masala cooks through and reaches a slightly dry consistency add some tamarind extract. Add some water to get a liquid consistency. Now add the fried Brinjals. Let it simmer for 5-7 minutes till the gravy becomes nice and thickish. Garnish with coriander leaves. Serve with rice.


My Notes

ü  The amount of oil, salt, and spice can be varied according to your taste and eating habits. This measurement works well for me and my family.

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