• Preethi C.Vijay

Gutti Vankaya Fry

Gutti Vankaya Fry, is a pan fried brinjal recipe with freshly ground masala that is extremely comforting with fresh burst of flavors and spice. Fresh tender brinjals slit with stems intact gives a nice look and definitely comes handy while eating. Peanuts and sesame seeds added gives a distinct flavor, and a slight crunch to the brinjals.


The masala is ground a little coarse and the brinjals are slow cooked with lid on for atleast 15 minutes which delivers a soft, juicy, spicy Vankaya fry.


The same masala can be used to make vankaya curry which i will post sometime later.


I used small green brinjal variety, you can use purple variety too.




Ingredients

Brinjal 250 gms

Coriander seeds 1 1/2 tablespoon

Channa dal 2 1/2 tablespoon

Peanuts 1 tablespoon

Dry red chilli 12

Cumin seeds 1/2 teaspoon

Methi seeds 1/2 teaspoon

Sesame seeds 2 teaspoon

Coconut 2 tablespoon grated

Tamarind paste 1 tablespoon

Jaggery 1 tablepsoon

Salt as needed

Mustard seeds 1 teaspoon

Oil 5 tablespoon


How to Start


Heat a kadai with one tablespoon oil, add coriander seeds and slow roast it, until it turns slightly brown in colour. Take it off and now add the channa dal and slow roast in medium flame until it turns light golden brown. Take it off from the kadai. Now add the peanuts and fry it for 3 minutes until the peanuts crack down. Transfer it to a plate.


In the same pan add dry red chilli, cumin seeds and methi seeds. Slow roast it for 2 minutes and transfer to a plate. Add the grated coconut and fry until it turns golden brown.


Now add the sesame seeds and roast it for 40 seconds. Now transfer all the slow roasted ingredients into a mixer jar, add salt and a tablespoon of jaggery. Ground it into a coarse powder.


Slit the brinjals keeping the stems intact. Stuff the brinjals with the freshly ground powder. Keep the remaining masala powder aside.




Heat a kadai with 4 tablespoons of oil. Once the oil is hot enough add mustard seeds and let it splutter. Arrange the stuffed brinjals on the kadai and cook on high heat for 2 minutes.


Now simmer the stove and close the kadai with a lid. Allow it to cook for another 12 minutes on low flame, taking care not to burn the brinjals by mixing it carefully in regular intervals.


After 12 minutes, open the lid and add the remaining masala powder. Add a tablespoon of tamarind paste, give it a good mix and let the brinjals cook until it turns soft and well coated with the masala.


Serve along with sambar rice or even curd rice.


Note


Choose the brinjals thats small and tender

Curry leaves can be added for extra flavor while tempering

Adjust the amount of red chilli as per your preference









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