I will be Green, I am also Purple
Egg Plant, otherwise called as Brinjal is considered as the King of Vegetables. Not sure why it is called as the King. Is it called because of the crown shaped head or may be because it tastes better? Whatever, let’s get into the subject here. Gutti Vankaya Kura is a popular Andhra special delight. The delicacy and aroma of this dish will not make you let down if prepared perfectly. In other words simply irresistible.
Here is the Telugu poem I wrote about Gutti Vankaya Kura...
I bear the crown on my top
Nobody can stop!
And
so, I am the king of Vegetables.Egg Plant, otherwise called as Brinjal is considered as the King of Vegetables. Not sure why it is called as the King. Is it called because of the crown shaped head or may be because it tastes better? Whatever, let’s get into the subject here. Gutti Vankaya Kura is a popular Andhra special delight. The delicacy and aroma of this dish will not make you let down if prepared perfectly. In other words simply irresistible.
Here is the Telugu poem I wrote about Gutti Vankaya Kura...
కాయలలో ఒక కాయ
కూరగాయల రారాజు వంకాయ
వేపుడు తింటే పసందు
పచ్చడి చేస్తే దిల్ పసందు
పులుసుగా తింటే పులకింత
కూరగా తింటే కవ్వింత ..
ఎ కూరగా నైనను.....
గుత్తి వంకాయ కూరే కదా
సుగంధాల సుమధురము!
This dish
may look like the medium to more complexity level when Ingredients are
considered, but let’s make it simple in 3 simple step process. All we need
to do is
1. Preparation of Paste
2. Stuffing the Egg Plant
3. Cooking
Serving - 4
Ingredients
Eggplants - 8-10 (Small Ones) Wash and make + sign (Don’t remove the stalk). Place the egg
plants in the salted water.
For Paste
- Onion
- Cilantro ( Coriander Leaves) - ¾ bunch
- Green Chili, 3-4 (Depending upon Your Spicy Level)
- Garlic ( 2 – 3 Cloves)
- Tamarind (Small piece)
Other Basic
Ingredients
1. Oil (2-3) tablespoons
2. Mustard Seeds ½ table Spoon
3. Cumin Seeds/Urad ¾ table spoon.
4. Coriander Powder
5. Red Chili Powder (½ table spoon)
6. Salt ( To taste)
As told, let’s
prepare it in the 3 step process. Make a coarse paste of all the ingredients
above in Paste section with some salt. The final paste
looks like below.
Stuff the paste into egg plants as shown below.
Stuff the paste into egg plants as shown below.
In
a large Pan, add the oil. Later add mustard seeds, cumin seeds and urad dal and
let them splutter. Add curry leaves. Later slowly add stuffed brinjals. Let it cook
for a while in slow flame for
2 – 3 minutes closing the lid.Add very little water and cook for 2 more minutes
Now
open the lid and add the remaining paste. Add Corriander powder and stir slowly. Let it cooked for 2 -3 minutes so
that the paste is cooked along with the brinjals. Later add water depending
upon the gravy required(Add salt and Red chilli powder if required).
Close the lid and let it cook for 20 – 25 minutes in slow flame until egg plants are completely cooked
along with the gravy. Now serve the curry with Rice or Roti.
Notes
1. Make sure the Egg plants you have are tender ones and fresh. If
not tender the above process of cooking may take more time to cook the egg
plants inside. If you feel the Brinjals /Egg plants are not tender, after
making the + sign in above process, fry them in the oil completely (Not more
than 30 seconds). By doing this process the
above time will be reduced to half.
2. The
recipe I showed is my signature style of preparation with more of greens (Green
Brinjals, Coriander Leaves, Curry Leaves, Green Chilli). It may have missed
some ingredients but the recipe above is the basic way of cooking Gutti Vankaya kura.
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Thank you for commenting.Your Golden words will be a route for me to get inspired to write the platinum posts...:) :)