PEANUTS STUFFED EGGPLANT CURRY/ GUTTI VANKAYA MASALA CURRY RECIPE 2021Masthani’s kitchen
Andhra style Gutti vankaya masala curry /Bunch of eggplant curry /Peanuts Stuffed Brinjal curry (step-by-step photos) 2021/Masthani’s kitchen:
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Namsthe🙏
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are feeling well please wear mask and stay healthy.
Gutti vankaya masala curry/Small size
stuffing Brinjal curry from the Andhra traditional 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 masala curry, Stuffing is made from mixture
of peanuts, coconut, onions , tomatoes ,Tamarind juice and all spices.
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| GUTTI VANKAYA MASALA CURRY |
BUNCH OF EGGPLANT curry can be used small sized purple or small green eggplant
mostly Andhra Brinjal is purple small in size to get a delicious, tender, juicy
masala curry you should keep in mind that the Brinjal must be fresh ,young
,shiny without a dry looked.
Well stuffed Gutti vankaya curry can made
different items and styles of stuffing, but here I share you easily method that everyone
appreciate by your loved once. even if your not Brinjal fan once this after
trying this recipe it’s my promise you will definitely KNOCKING THE PRICE.
I already posted the Andhra style Guttivankaya fry /Bunch of eggplant fry if your not aware of that once look of it , click
on the link section given above line then you can re-directly go to the Guttivankaya fry page.
We can serve Gutti vankaya with chapathi,
Butternoon , plain rice, paratha , samosas .
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| GUTTI VANKAYA |
TABLE OF CONTENT:
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:
8 cloves minced garlic
Half ginger
½ tsp fenugreek seeds
½ tsp cumin seeds
½ tsp Poppy seeds
½ coriander seeds
Handful of Groundnuts
Half Coconut pieces
For the curry:
2 Onions
6 tablespoon cooking oil
Red chill powder
2 tomatoes
4 green chills
Rock Salt (as per taste)
Pinch of turmeric
Coriander stems
Lemon size Tamarind juice
Curry leaves
DERVIED STEPS:
STUFFING PROCESS:
Step 1: Take a fresh baby size eggplant
clean them in a fresh running water.
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| GUTTI VANKAYA |
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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|
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| Spices |
Step 4: Grind them all spices to get a fine powder.
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| Grind spices |
Step 5: Take a blender add 2 tomatoes, 4 green chills , Coriander stems, 2 Onions ,rock salt and chill powder blend them in a fine paste.
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Step 6: Pour cooking oil on it add all
stuffed eggplant in a pan cook them until the color changes to pale color and maintain in a medium –low flame only.
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| Stuffed eggplant in a pan |
Step 7: Take a lemon sized tamarind in
water and make a juice.
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| Tamarind |
Step 8: Pour tamarind juice into the Brinjal stuff pan.
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| Tamarind juice |
step 9: Pour the eggplant must be sink on water completely, if needed add a little
water.
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| WATER |
Step 10: Cook them well in a medium –low flame
after sometime it will be soft and easily mashed.
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| soft and easily mashed |
Step 11: At last serve curry in a bowl add
coriander leaves and enjoy the each soft , tender, delicious bunch of eggplant
masala curry /Gutti vankaya masala curry.
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| GUTTI VANKAYA MASALA CURRY |
MORE LINKS TO REDIRECT THE PAGE:
Gutti vankaya fry /Bunch of eggplant fry
REQUIRED TIME:
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Prep time |
10 min |
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Cooked time |
20 Min |
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Total time |
30 min |
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cuisine |
Andhra |
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Makes |
4 servings |
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type |
Easy |
PROCEDURE:
Cleaning Brinjal:
- Take a fresh baby size eggplant clean them in a fresh running water.
- While cutting the eggplant make sure it will be stored in salt water and cut them in a four –halved as shown in below.
Stuffing process:
- For stuffing take a pan add fenugreek seeds, cumin seeds, Poppy seeds, coriander seeds, Groundnuts, Coconut pieces fry them in a medium –fry
- Grind them all spices add rock salt and red chill powder to get a fine paste.
- Take a blender add 2 tomatoes, 4 green chills , Coriander stems, 2 Onions blend them in a fine paste. Stuff the spices in an eggplant.
Cooking Eggplant:
- Pour cooking oil on it add all stuffed eggplant in a pan fry them in a medium –low flame only.
- Take a lemon sized tamarind in water and make a juice.
- Pour tamarind juice into the Brinjal stuff the eggplant must be sink on water completely, if needed add a little water.
- Cook them well in a medium –low flame 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 masala curry /Gutti vankaya masala curry.
BEST FOR MORE RESULTS:
- While cutting the eggplant the color may changes to black color make sure it will be stored in salt water.
- Make a Small size lemon Tamarind juice may gives a savoury taste to the curry .
- Maintain medium-low flame only if you maintain high flame the egg plant stuff will not cook properly and taste may cause bitter taste.
- Take a small size baby eggplant to get a more taste, Aroma tender taste and also easily cooked .
- Stuffing spices is plays a key role ,in this recipe make sure add all the spices on it.
- We can also add cashew nuts, almonds get more spicy.
Nutrition facts (estimation only):
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