South India cuisines are one of the top-rated across the world. It is often attributed to its mouth-watering sweets to items that taste spicier. Undoubtedly, every of India has got its cooking style and differences in Tastes. Though the methods have been traditional in significant parts of the region, they created their mark internationally. Certain dishes are tops in the list of must-try items when someone visits here.
Indeed, the “Guthi Vankaya Curry” (Stuffed Eggplants) is a must-try one. It is primarily made in Andhra, Telangana, and Karnataka households, made with slight differences in the ingredients that go into making.
The curry flavours make it so suitable as a side serving to biryani in the state of Tamil Nadu and often taken with chapatis and rice in the form of Telangana and Andhra Pradesh. This curry has a great creamy texture that goes well with any other food item served.
Below is the list of ingredients needed and the process involved in making:
- Six large-sized brinjals
- Three tablespoon vegetable oil
- One teaspoon mustard seeds
- 1 &1/2 teaspoon cumin seeds
- One stalk of curry leaves
- Four green chilli
- A medium cup of onions
- Two teaspoon turmeric
- Two teaspoons red chilli powder
- 1/2 cup tamarind extract
- Two tablespoon coriander leaves
- water and salt as required
- Three tablespoon roasted peanuts
- Two teaspoon sesame seeds
- 1teaspoon coriander seeds
- One tablespoon coconut powder
- One pinches cinnamon
- One teaspoon ginger
- One teaspoon garlic and clove
- Step 1:Take in Brinjals and give them two cuts. ( do not remove the stalk) please place them in a bowl of water with salt added into it and leave aside for 10min.
- Step 2: Prepare the masala for the stuffing. First, roast the sesame seeds, cloves, cinnamon stick, and coriander seeds for 3-4minutes. Next, add dry coconut and roast again for 2min on low flame. Let it cool down, and add the mixture to a blender. Also, add garlic, ginger, green chilli, onions, turmeric, salt, and red chilli powder. Finally, add four tablespoons of water and blend to form a thick paste.
- Step 3: Take the brinjals out of the bowl and stuff the brinjals with the masala.
- Step 4: Take a pan, add oil. Once the oil gets heated, add in curry leaves, cumin, and mustard seeds. Once the cumin seeds start splitting. Add the onions, turn them into slightly golden brown and add turmeric and red chilli powder.
- Step 5: Add the stuffed brinjals into the pan, mix well with the onions. Next, add the required amount of salt and tamarind extract and stir well. Now, place a lid and let it cook for 10-15min on medium flame.
- Step 6: After 15 minutes, turn off the gas once the oil starts floating above. Garnish it will coriander, and that’s all, serve hot with rice or chapatis.