GUTTI VANKAYA FRY/BUNCH OF EGGPLANT FRY/STUFFED BRINJAL FRY 2021/Masthani’s kitchen
Andhra style Gutti vankaya fry/Bunch of eggplant fry/Stuffed Brinjal fry( step-by step photos) 2021/Masthani’s kitchen:
Hello friends!
Namsthe
Gutti vankaya fry is an Andhra and Telangana state cuisine with step by step picks easily understand and make it in your home. Here stuffing spicy items plays a main role in bunch eggplant fry. Stuffing is made from mixture of peanuts, coconut, red chillis, onions and all spices.
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| Gutti vankaya fry |
Gutti vankaya is more loved by Telugu peoples we need to choose the fresh , tender , small size baby eggplant to get a more taste, aroma. Even if your not Brinjal fan once try in your home this recipe its kill your mind .after trying this recipe it’s my promise you will definitely KNOCKING THE PRICE.
We can serve Gutti vankaya with chapathi, Butternoon , plain rice, paratha , samosas
TABLE OF CONTENT:
- HISTORY OF EGGPLANT
- BENEFITS OF EGGPLANT
- DIFFERENT LANGUAGES SPELL EGGPLANT
- DERVIED STEPS
- PROCEDURE
- BEST FOR MORE RESULTS
History of Eggplant:
While going to history of Eggplant, the origin Eggplant in India there are major domesticated with a large quantity of Eggplant cultivation. In 15 century is more famous transport all our the world .where as mild grow in Africa and the southern Asia countries.
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| Gutti vankaya |
BENEFITS OF EGGPALNT:
Eggplant is helps to maintain bones, muscles healthy.
It increases the immunity system to maintain healthy growth.
It helps to reduce the heart diseases, cancer diseases.
It’s helps to improve the digestive system.
Eggplant is helps to high nutritional values, proteins, Iron to our body.
DIFFERENT LANGUAGES SPELL ABOUT EGGPLANT:
Gutti vankaya-telugu
Bunch of eggplant- english
Kattarikkay kottu –tamil
Baingana da jhuda- Punjabi
Eggplantako guccha-nepali
Begunera guccha-bengali
Ringanano tolum –gujarathi
Baingan ka guchccha- hindi
Bilibadane gumpe-kannada
Valutana kuttam –malayalam
Vangica guccha-marathi
DERVIED INGRENDITS:
For spicy powder:
5 cashew nuts
4 almonds
8 cloves minced garlic
½ tsp fenugreek seeds
½ tsp cumin seeds
½ tsp Poppy seeds
½ coriander seeds
Groundnuts
Red chillis
Onions
Coconut pieces
For the curry:
6 tablespoon cooking oil
Rock Salt ( as per taste)
Pinch of turmeric
Coriander stems
Curry leaves
DERVIED STEPS:
Step 1: Take a fresh baby size eggplant clean them in a running water.
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| Eggplant |
Step 2: While cutting the eggplant make sure it will be stored in salt water and cut them in a four –halved as shown in below.
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| Stored in salt water |
Step 3: For stuffing take a pan add cashew nuts , almonds, cloves minced garlic, fenugreek seeds, cumin seeds, Poppy seeds, coriander seeds, Groundnuts, Red chillis ,Onions ,Coconut pieces Coriander stems , Curry leaves fry them in a medium –fry lastly add Pinch of turmeric until it turns in light golden curry.
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Step 4: Grind them all spices and add rock salt, in a fine paste.
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| Spicy paste |
Step 5: Stuff the spices in an egg plant as shown in below fig.
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Step 6: Pour cooking oil on it add all stuffed eggplant in a pan fry ,cover the lid and maintain medium –low flame only.
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Step 7: Cook them well the color changes in pale color after sometime it will be soft and easily mashed.
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| eggplant |
Step 8: At last serve curry in a bowl add coriander leaves and enjoy the each soft ,tender, delicious bunch of eggplant fry/Gutti vankaya fry.
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| Eggplant fry/Gutti vankaya fry. |
Required time:
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Prep time |
15 min |
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Cooked time |
30 Min |
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Total time |
45 min |
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cuisine |
Indian, ANDHRA |
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Makes |
4 servings |
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type |
moderate |
Procedure:
For Spicy paste:
For stuffing take a pan add cashew nuts , almonds, cloves minced garlic, fenugreek seeds, cumin seeds, Poppy seeds, coriander seeds, Groundnuts, Red chillis ,Onions ,Coconut pieces Coriander stems , Curry leaves fry them in a medium –fry lastly add Pinch of turmeric until it turns in light golden curry. Grind them all spices and add rock salt, in a fine paste.
Stuffing spices:
Take a fresh baby size eggplant clean them in a running water . While cutting the eggplant make sure it will be stored in salt water and cut them in a four –halved Stuff the spices in an egg plant.
Cooking:
Pour cooking oil on it add all stuffed eggplant in a pan fry them in a medium –low flame only. Cook them well the color changes in pale color after sometime it will be soft and easily mashed. At last serve curry in a bowl add coriander leaves and enjoy the each soft ,tender, delicious bunch of eggplant fry/Gutti vankaya fry.
BEST FOR MORE RESULTS:
Maintain medium-low flame only if you maintain high flame the egg plant stuff will not observe properly .
Take a small size baby eggplant to get a more taste, Aroma .
Stuffing spices is plays a key role , in this recipe make sure add all the spices on it.
We can also add ginger to get more spicy.
Red chilli spicy is more enough if you want more spicy you can add red chilli powder.
NUTRITION FACTS (ESTIMATION ONLY):
(4 servings per container ,Serving size (1g) ,Calories -120, total fat-1g, saturated fat-1g, transfat-0g, sodium -0 mg, total carbohydrates-10g, fiber-5g, sugar-13g, proteins -2g)
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