Gutti Vankaya Curry | గుత్తి వంకాయ | गुट्टी वंकया | baingan masala

 

Gutti Vankaya Curry | గుత్తి వంకాయ | गुट्टी वंकया | gutti vankaya kura | special desi recipes

Gutti vankaya Kura is a traditional brinjal curry that can be served mostly at functions, parties, or even for a casual lunch at home. It is one of the most preferred recipes during marriages. An absolutely delicious curry with mild mixed flavors. Gutti vankaya literally means the whole brinjal. The whole brinjals, simmered in rich, thick, and mildly spiced gravy usually served with steamed plain rice or even can have with roti/chapati. Before cooking brinjals( eggplant) one should cut and soak in salt water to prevent discoloration and salt will help to draw the bitter liquid out from the eggplant and helps the pieces to stay more shapely and become tender during cooking.

They are many varieties to prepare gutti vankaya gravy. One is with poppy seeds and coconut, another with peanuts and coconut and it can prepare with only coconut and tomato gravy. Here am sharing baingan masala ( gutti vankaya kura ) with peanuts, onions, and dry coconut. This recipe is one of the best for any occasion to impress your guests.

Finally, I want to share some of my occasion recipes like.

• Spinach Dal ( Palakura Pappu )
• Mirchi Ka Salan

Video Recipe Of Gutti Vankaya Curry

Masala Ingredients:

• Oil - 2 tbsps.
• Peanuts - 2 Tbsps.
• Onions - 3
• Dry coconut - 1/4th Cup
• Coriander Seeds - 1 Tbsp.
• Cumin Seeds - 1 Tsp.
• Cardamom - 3
• Cloves - 6
• Cinnamon - 1 Inch
• Shahjeera - 1 Tsp.
• Sesame Seeds - 3 Tbsps.
• Tamarind - 30 g or Lemon Size
• Water - 1/2 Cup

Soaking Brinjals ( Egg Plant )

• Brinjals ( Eggplant ) - 500 g
• Water - As Required
• Salt - 1 Tsp.

Cooking Gutti Vankaya Ingredients:

• Oil - 4 Tbsps.
• Cumin Seeds - 1 Tsp.
• Green Chillies - 5
• Curry Leaves
• Kasoori Methi - 1 Tbsp.
• Turmeric Powder - 1/4th Tsp.
• Salt - 1 Tsp.
• Tomatoes - 3
• Ginger Garlic Paste - 1 Tbsp.
• Chilli Powder - 2 Tbsps.
• Coriander Leaves
• Total Water - 2 Cups

Preparation:

• Firstly wash brinjal very well and cut the extra stem and cut the X mark.
• Then put the marked brinjals in saltwater.
• In a pan add oil, when oil gets heated up add peanuts and saute for about 2 minutes on low flame
• When peanuts start spluttering, add onions along with dry coconut and saute well.
• Saute till the onions change color.
• When onions change color, add coriander seeds, cumin seeds, cardamom, cloves, cinnamon, shah jeera, sesame seeds, and saute on low flame.
• Saute for about 2 minutes then add tamarind and saute till the seeds splutter.
• Remove and keep aside till it becomes cool.
• When it becomes cool to add to blender and blend coarsely.
• Then add water and blend smoothly.
• In another pan add oil, then add cumin seeds green chilies along with curry leaves and kasoori methi.
• Mix well and saute for about 1 Minute then add turmeric powder and mix well.
• Then add marked brinjals and saute for about 5 minutes.
• After 5 minutes add ginger garlic paste and mix well and saute till it releases aroma.
• When ginger garlic paste releases aroma add tomatoes and mix well.
• Now close and cook for about 5 minutes or till the tomatoes become soft and mushy.
• When tomatoes are very soft add blended masala along with water and mix well.
• Now close and simmer for about 10 minutes.
• Finally, add coriander leaves and mix well.
• Serve hot either with plain rice or even with roti or naan.

Detail Photo Recipe Of Gutti Vankaya Kura | Baingan Masala

• Firstly wash brinjal very well and cut the extra stem and cut the X mark.

• Then put the marked brinjals in saltwater.

• In a pan add oil, when oil gets heated up add peanuts and saute for about 2 minutes on low flame

• When peanuts start spluttering, add onions along with dry coconut and saute well.

• Saute till the onions change color.
• When onions change color, add coriander seeds, cumin seeds, cardamom, cloves, cinnamon, shah jeera, sesame seeds, and saute on low flame.

• Saute for about 2 minutes then add tamarind and saute till the seeds splutter.
• Remove and keep aside till it becomes cool.

• When it becomes cool to add to blender and blend coarsely.
• Then add water and blend smoothly.

• In another pan add oil, then add cumin seeds green chilies along with curry leaves and kasoori methi.

• Mix well and saute for about 1 Minute then add turmeric powder and mix well.
• Then add marked brinjals and saute for about 5 minutes.

• After 5 minutes add ginger garlic paste and mix well and saute till it releases aroma.
• When ginger garlic paste releases aroma add tomatoes and mix well.

• Now close and cook for about 5 minutes or till the tomatoes become soft and mushy.
• When tomatoes are very soft add blended masala along with water and mix well.

• Now close and simmer for about 10 minutes.

• Finally, add coriander leaves and mix well.

• Serve hot either with plain rice or even with roti or naan.