Gutti Vankaya Masala Curry Recipe Ingredients Step By Step

Know the details about the Gutti Vankaya Masala Curry Recipe Ingredients Step By Step, Gutti Vankaya Masala Curry Cooking Process Items List

Gutti Vankaya Masala Curry Recipe

Gutti Vankaya Masala Curry is a popular South Indian dish that features stuffed baby eggplants cooked in a flavorful masala gravy. This dish is not only delicious but also packed with essential nutrients. In this blog post, we will provide you with a step-by-step guide on how to make this mouthwatering curry at home.

Gutti Vankaya Masala Curry Recipe Ingredients Step By Step

Ingredients:

• 10-12 baby eggplants (gutti vankaya)
• 2 onions, finely chopped
• 2 tomatoes, pureed
• 2 tablespoons oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 tablespoon red chili powder (adjust according to your spice preference)
• 1 tablespoon coriander powder
• 1 tablespoon garam masala
• Salt to taste
• Fresh coriander leaves for garnishing

Items Required:

• Chopping board
• Knife
• Frying pan
• Blender or food processor
• Spatula or wooden spoon

Nutritional Information:

Gutti Vankaya Masala Curry is not only a flavorful dish but also a nutritious one. Here is the approximate nutritional information per serving:

• Calories: 200
• Protein: 6g
• Carbohydrates: 25g
• Fat: 8g
• Fiber: 5g

Cooking Time:

Preparation Time: 20 minutes

Cooking Time: 40 minutes

Total Time: 1 hour

Step-by-Step Cooking Procedure:

Step 1: Prepare the Stuffing

Make a deep vertical slit in each baby eggplant, keeping the stem intact. In a bowl, mix together chopped onions, turmeric powder, red chili powder, coriander powder, and salt. Stuff this mixture into the slit of each eggplant.

Step 2: Sauté the Eggplants

Heat oil in a frying pan over medium heat. Add mustard seeds and cumin seeds and let them splutter. Then, add the stuffed eggplants and sauté them until they are lightly browned. Remove the eggplants from the pan and set them aside.

Step 3: Prepare the Masala Gravy

In the same pan, add chopped onions and sauté until they turn golden brown. Add tomato puree, turmeric powder, red chili powder, coriander powder, garam masala, and salt. Cook the masala until the oil separates from the mixture.

Step 4: Cook the Stuffed Eggplants

Return the sautéed eggplants to the pan with the masala gravy. Cover the pan and let it simmer on low heat for about 15-20 minutes or until the eggplants are cooked through and tender.

Step 5: Garnish and Serve

Garnish the Gutti Vankaya Masala Curry with fresh coriander leaves. Serve hot with steamed rice or roti.

Tips:

• Choose small and tender baby eggplants for better taste and texture.
• Make sure to slit the eggplants deep enough to stuff the masala mixture.
• Adjust the spice levels according to your preference.
• For a richer flavor, you can add a tablespoon of roasted sesame seed powder to the masala gravy.

Things to Know:

Gutti Vankaya Masala Curry is a traditional Andhra Pradesh dish that is often served during special occasions and festivals. It pairs well with steamed rice, pulao, or roti. The stuffed eggplants add a unique texture and flavor to the dish, making it a favorite among both vegetarians and non-vegetarians.

FAQ:

Q: Can I use regular-sized eggplants instead of baby eggplants?

A: Yes, you can use regular-sized eggplants, but make sure to adjust the cooking time accordingly as they may take longer to cook.

Q: Can I make this curry without onions and garlic?

A: Yes, you can omit onions and garlic if you prefer. However, they add depth of flavor to the dish.

Q: Can I freeze the leftover curry?

A: Yes, you can freeze the leftover curry in an airtight container for up to 2 months. Thaw it in the refrigerator before reheating.

Enjoy the flavors of Gutti Vankaya Masala Curry and impress your family and friends with this delicious and nutritious dish!