Know the details about the Gutti Vankaya Kura Recipe Without Onion And Garlic Easy Cook, Gutti Vankaya Kura Recipe Telugu Without Onion And Garlic

Gutti Vankaya Kura Without Onion and Garlic: A Delicious Andhra Recipe

Gutti Vankaya Kura is a beloved dish from the South Indian state of Andhra Pradesh. Traditionally made with eggplants stuffed with an array of spices, it’s a symphony of flavors that leaves you craving for more. This blog will guide you through a variation of this recipe, made without onions and garlic, perfect for those who prefer their dishes satvik or Jain style.

Gutti Vankaya Kura Recipe Without Onion And Garlic Easy Cook

Gutti Vankaya Kura Recipe

The essence of Gutti Vankaya Kura lies in its stuffing, which is typically a blend of various spices and ingredients. In this variation, we will exclude onion and garlic, yet ensure the dish remains flavorful and delicious.

Ingredients and Quantity

Here’s what you’ll need to make Gutti Vankaya Kura without onion and garlic:

• 10 Small Brinjals/Eggplants
• 3-4 Green Chilies, slit
• 5 tbsp Oil
• Salt to taste
• 1 tsp Turmeric powder
• 1 tsp Mustard seeds
• Few Curry leaves

For the stuffing:

• 1 cup Grated Coconut
• 1 tbsp Sesame seeds
• 1 tbsp Poppy seeds
• 2 tbsp Groundnuts
• 1 tbsp Coriander seeds
• 1 tbsp Cumin seeds
• 2 Dry Red Chillies

Nutritional Information

A serving of Gutti Vankaya Kura (approximately 100g) contains about 120 calories, 2g protein, 6g fat, and 15g carbohydrates. It’s also a good source of dietary fiber, vitamin C, and potassium.

Preparation Time & Cooking Time

The total time you’ll need to make this dish is approximately 1 hour: 20 minutes for preparation and 40 minutes for cooking.

Cooking Steps Overview

The process involves stuffing the brinjals with a spicy masala mix, then sautéing them in oil until they’re cooked and tender. The stuffed brinjals are then simmered to let the flavors meld together.

Step-by-Step Cooking Procedure

1. Prepare the stuffing: Dry roast the ingredients for the stuffing in a pan until they’re golden brown. Grind them into a fine paste.
2. Prepare the eggplants: Make a cross-shaped slit on the bottom of each eggplant, ensuring not to cut through completely. Stuff the eggplants with the prepared masala.
3. Cook the eggplants: Heat oil in a pan, add mustard seeds and curry leaves. Once they splutter, add the stuffed eggplants and cook on medium heat until they’re soft and well-cooked.
4. Add the remaining ingredients: Add the turmeric and salt. Stir gently.
5. Simmer: Pour some water, cover the pan, and let it simmer for about 10-15 minutes.
6. Serve: Once the eggplants are cooked and the gravy has thickened, turn off the flame. Serve the Gutti Vankaya Kura hot with rice or roti.

Tips for Making Gutti Vankaya Kura

• Choose small, firm eggplants for this recipe. They cook evenly and absorb the spices better.
• Be careful while slitting the eggplants. Make sure not to cut them through.
• Always cook on medium heat. High heat can burn the spices and make the dish bitter.

Things to Know

Gutti Vankaya Kura is a versatile dish that pairs well with both rice and Indian breads like roti or naan. It’s a great way to incorporate eggplants into your diet, as they’re high in fiber and low in calories.

Frequently Asked Questions

Q: Can I use large eggplants instead of small ones?
A: It’s best to use small eggplants as they cook evenly and absorb the spices better.

Q: What can I serve Gutti Vankaya Kura with?
A: This dish pairs well with both rice and Indian breads like roti or naan.

Q: Can I make this dish ahead of time?
A: Yes, you can make it ahead of time. However, it’s best served hot.

In conclusion, Gutti Vankaya Kura without onion and garlic is a flavorful and satisfying dish that showcases the richness of Andhra cuisine. Whether you’re new to Indian cooking or a seasoned pro, this recipe is a must-try!