Stuffed brinjal curry| Gutti vankaya curry| koora

Stuffed brinjal curry - Also known as gutti vankaya curry or koora, this recipe is famous in Andhra. I have tried this recipe, came out very well. I got this recipe from my friend from Andhra. this curry goes well with biriyani. chapathi, rasam.. etc. Let get starter.

INGREDIENTS

Brinjal - 5 nos

Onion - 1 big

Tomato - 1 big

Curry leaves

Mustard seed - 1 teaspoon

Cumin seeds - 1 teaspoon

Cinnamon - 1 inch

Salt

Oil - 3 Tablespoon

Ingredients for grind

Coriander seeds - 2 tablespoon

Ground nut - 4 tablespoon

Channa dal Split chickpeas - 2 tablespoon

Dry red chilly - 10 nos

Garlic - 6 nos

salt as required

PREPARATION FOR MASALA

Heat oil in the pan at medium flame. Roast coriander seeds for 2 minutes, channa dal for 2 minutes , dry red chilly for 2 minutes .Ground nut for 5 min to become crunchy. Roast them seperate, roast until aroma comes out. Take them in bowl.
Now take all the roasted ingredients , ground nut, coriander seeds. channa dal, dry red chilly, in a blender to grind them to coarse powder.
At the end, 6 garlics and salt to the powder and blend it.

BRINJAL STUFFING

Cut the brinjal Vertically ( x type),all four side.
Stuff it with blender powder.

PREPARATION FOR GRAVY

Heat a pan, add 3 tablespoon of oil, add cinamon stick, cumin seeds and mustard seeds, leave it for popping.

Add chopped onion and curry leaves, saute until to becomes soft and tender.
Now add diced tomato smash it.

Add stuffed brinjal saute for 5 minute until it turns nice and tender.

Add left over powder, add water. check the salt. to get thick gravy consistency.

Leave it for 10 min in simmer ( low flame) .wait until it releases oil.

Check the brinjals if they are nice and tender. cook 5 more minutes.
Garnish with coriander serve it hot.

Serve with biriyani

Comments

Yellow rice with chicken curry

Yellow rice made with turmeric powder and saffron goes well with chicken curry. Ingredients Jeeraga samba rice or jasmine rice - 1 cup (250 gram) Water - 2 cup Ginger garlic paste - 1 teaspoon Onion - 1 medium sized Cinnamon - 1 inch Cardamon - 1 Cloves - 2 Turmeric powder - ¼ teaspoon Red chilli powder - ½ teaspoon Coriander powder - ½ teaspoon Pinch of saffron sock in the water Stone flower or Kadal paasi - small size Butter - 1 tablespoon PREPARATION Heat butter or ghee in a large saucepan. Add whole spices, let sauté until aroma comes out. Sauté finely chopped onion until softened. Add ginger garlic paste. Sauté until the raw smell goes out. Add all spices Red chili powder, coriander powder and turmeric powder and salt Let it cook for 5 minutes. Pour 2 cups of water or chicken broth and bring it to a boil. Check the salt. Add the rice, mix it well, let it cook for 5 minutes. Close the tight lid and low flame for 25 minutes. Chicken curry Ingredients Chicken ...

Thattai recipe

Thattai ! is a traditional south Indian crispy snack, made from rice flour. Thattai originated in Tamil Nadu, during the festival season. Thattai, murukku or deep fried recipes are made in south Indian homes. They are also known as Nippattu in Karnataka and Chekkalu in Andhra Pradesh. Ingredients Roasted rice flour - 1 cup Besan flour - 2 tablespoon Channa dal - 2 tablespoon Garlic pulse - 3 to 4 Red chilli - 4 Sesame seeds - 1 teaspoon Asafoetida - 1 pinch Salt to taste Melted butter - 1 tablespoon Curry leaves Preparation Blend the garlic and red chilli coarsely. Soak channa dal for 30 minutes. Take roasted rice flour in a bowl, Add all ingredients, Blended garlic and red chilli, Channa dal, sesame seeds, besan flour, chopped curry leaves, salt, asafesida, finely chopped curry leaves and melted butter. Make a scrambled, Gradually add water to form a dough. Take zip ...

pepper chicken (chettinad pepper chicken)

Pepper chicken curry or Chettinad pepper chicken delicious south Indian dish, chicken made with fresh grounded masala. Hot and aromatic dish serve with rice, chapatti, kuska, jeera rice etc. preparation time - 20 minutes Cooking time - 35 minutes Ingredients Chicken -500gm Onion or shallots - 250 gm Tomato -1 large Ginger garlic paste -1 teaspoon. Garam masala - ½ teaspoon Turmeric ¼ teaspoon Salt Oil- 3 tablespoon Ingredients for ground masala Pepper- 1 ½ tablespoon Cumin seeds - 1 tablespoon Fennel seeds - 1 tablespoon Coriander seeds - 1 tablespoon Cinnamon - ½ stick. Cardamon - 3 Cloves - 3 small Peaces coconut -1 tablespoon Make a fine powder. Preparation Heat a kadai in medium flame, add red chillies, fennel seeds and curry leaves, let it sizzle, add onion and sauté it for 5 minutes. until onions get tranprent. Add ginger garlic paste and saute it for a few minutes. Add tomato mix well until it turns mushy. Add chichen along...

jennicooks

Search This Blog