Gutthi vankaya/ Bharli Vaangi / stuffed brinjal masala

Gutthi vankaya/ Bharli Vaangi / stuffed brinjal masala :

Ingredients:

•10 small brinjals/eggplants,
•1 cup dry shredded coconut,
•1/2 cup peanut powder or peanuts (roasted),
•1/4 cup sesame seeds,
•1 tbsp each coriander-cumin seeds,
•2 tbsp Maharashtrian goda Masala ,
•1 tsp tamarind pulp,
•1 tbsp jaggery,
•2 tsp chili powder,
•salt to taste,
•1 tsp ginger-garlic paste (optional),
•1 tsp turmeric powder.
•2 tsp oil.

Masala:
cloves : 5-6
black pepper : 6
jeera : 1 tspn
elaichi : 4
dalchin - half inch piece
Roast all the above masala ingredients and grind them together into powder consistency.

Method :

1.Remove stems and give four vertical slits (not fully) to the brinjals from the top. If you want to keep the stems, give the slits from the bottom of the brinajls keeping the stem intact. Keep them in salt water for 10 minutes and rinse. Set aside.

2.Roast coconut, sesame seeds, coriander-cumin seeds together till light brown. Powder this mixture and combine tamarind, jaggery, peanut powder, ginger-garlic paste, salt, chili powder and masala mentioned above

3.Heat oil in a pan. Make standard tempering with mustard and turmeric.

4.Add the eggplants and sauté for half a minute and adda pinch of salt just enough for making the brinjal's soft.

5.Add the masala and mix well. Add 1 cup water. Close the lid and cook until eggplants are soft.

6.Garnish with additional coriander leaves. Serve hot !!!

vankaya jeedipappu koora/Brinjal Cashew curry

/ BriRequired:

Brinjal/vankayalu : 1/2 Kg

Cashew/jeedipappu : 1/4 cup

Tomatoes : 2

Oil : 2 tspn

Salt - acc to taste

turmeric - pinch

chillipowder - acc to taste

Spice:

fist ful garlic pods
red dry michi - 5

Seasoning:

mustard seeds - 1tspn
curry leaves - few
chana dal - 1 tspn
urad dal - 1 tspn
jeera - 1 tspn


procedure :

1. Cut brinjal into required size pieces and put them in cold salt water to avoid them from getting bitter and dark

2. Now turn on stove ,put kadai,heat oil, add the seasoning ingredients
3.Add brinjal pieces and pinch of turmeric and allow them to get cooked
4. Now add salt,chillipowder and allow it to get cooked
5. Now make a small space in between cooking brinjal pieces and put the chopped tomatoes

6.Close the lid and allow them to cook for some time

7.Cook till the tomatoes are soft enough and then mash tomatoes and stir

8. add cashew at this point ( dont fry cashews before adding coz,they will turn hard)

9. cook for some time and then at end garnish with cilantro.

Its that simpleeee !!!

Sivangi Pulusu / baby brinjals in tamarind sauce :)

Sivangi Pulusu / Brinjal Pulusu       
                     

Sivangi Pulusu


Ingredients:

1.Brinjals(small) – 8
2.*Menthi powder – 4tsp
3.Sugar – 3tsp
4.Ghee – 2tsp
For the gravy:
1.Tamarind pulp – 4 tsp
2.Tomato puree – 2tsp
3.Besan – 1tsp (for thickening the gravy)

For seasoning/tampering:
1.Mustard seeds – 2tsp
2.Hing – pinch
3.Curry leaves- few
*Menthi gunda: Menthi gunda is indian curry powder made of fenugreek and other indian spices.This is can be  used for other vegetables like brinjal,bottle gourd & capsicum too.
•Menthulu – 1tsp
•Chana dal – 1tsp
•Urad dal – 1tsp
•Cumin seeds – 1tsp
•Mustard seeds – 1tsp
•Coriander  seeds – 1tsp
•Red chillies – 4
•Oil – 1
Roast and dry grind all the above ingredients for Menthi powder.

Method:
•Wash and cut the stems of the brinjals.Then slit them from both the sides.
•Take menthigunda,salt,ghee and sugar and form a paste.
•Fill this paste in the slits of the brinjals.
•Then shallow fry them in oil till they are half cooked and keep them aside.
•In another pan take the tamarind paste and  add 3 cups of water and tomato puree.
•Now put the brinjals in it and bring it to a boil till the water is reduced to half and the brinjals are cooked.
•Then add besan and boil for another 5 min. This consistency should be thick like sambar.
•Finally add the seasoning ingredients over the brinjals.


Now your Sivangi Pulusu is readyyy !!!!