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Wednesday, April 15, 2020

Gutti vankaya gasagasala kura


Ingredient 

  • 250 grams  vankayalu
  • 50 grams poppy seeds 
  • 2 large onions chopped 
  • 1 large tomato chopped  
  • 1 tbsp ginger garlic paste 
  • 1.5 tbsps Lemon juice
  • 1 sprig curry leaves
  • 1 tsp mustard
  • 1 tsp Cumin
  • 3 tsp Oil
  • ½ tsp red chili powder
  • 1 tsp gram masala
  • 1 tsp coriander powder
  • Coriander leaves for granish 


Preparation:

  • Wash brinjals under running water. Chop or slice 2 of them and add to salted water. Slit the rest in a cross shape, keeping the stems intact, add them to the salted water.
  • Roast  poppy seeds till crunchy, powder finely and then make a smooth paste and set asid.

Making gutti vankaya gasagasala kura

  • Heat oil in a deep pan, add mustard and cumin, and allow them to splutter, add curry leaves. Fry until the leaves become crisp.
  • Add onions, chilies, salt and fry till the onions become golden.
  • Add ginger garlic paste and fry till it turns fragrant.
  • Add tomatoes, turmeric and bit more salt. Fry till they turn mushy and very soft.
  • Add garam masala or coriander and cumin powder, red chili powder, poppy seeds paste, Stir everything well and fry evenly for about 3 to 4 minutes. Off the stove
  • Remove the brinjals from water. Take a spoonful each time and stuff the brinjals in the slits and add them back to the pan along with cubed brinjal pieces. Fry for 3 to 4 minutes without burning.
  • Add 1.5 cups of water. Mix, Cover and cook on a low flame till the brinjals are done till soft and tender. Keep stirring occasionally to prevent burning. If needed adjust the consistency by adding a bit more water.
  • Add the lemon juice and garnish with coriander leaves.
  • Serve gutti vankaya gasagasala kura with rice .

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