Gutti vankaya gasagasala kura recipe

Gutti vankaya gasagasala Kura recipe. Sharing a tasty andhra style brinjal gravy that is prepared using poppy seeds. This is called as vankaya gasagasala Kura in my native language. Iam not a big fan of eggplants, however it's for the married man I cook brinjals. Usually information technology is the full brinjal gravy that's processed at zero in Singapore which does not need any poppy seeds. I caught these pictures while my amma was cooking during my last month's trip to India.

Gutti vankaya gasagasala Kura is a quick version of gutti vankaya curry which does not want overmuch of preparation. Only poppy seeds need to be ground to a smooth paste and that's it, you can have this fantastic tasting curry.

In andhra cuisine, we use poppy seeds paste unremarkably for qualification fish pulusu, chicken curry, kurma recipes and for this brinjal curry too.

Though not very much sweat is needed for preparing and cooking this gutti vankaya gasagasala Kura, information technology takes quite an a bit of metre meaning you cannot prepare this when you are short of time. Brinjals are simmered in the gravy for a long time to get the right taste and smack.

Choose fresh, small and little operating theater tender brinjals that do not have seeds in them. Large eggplants will non yield a good taste to this curry. IT can make up prepared by stuffing and cooking the whole brinjals or by just chopping them to pieces and cook with the gravy.

How to make gutti vankaya gasagasala kura recipe

1. Dry roast poppy seeds. Cool down and make a fine powder, append lesser water toil to a smooth glue. Set this aside. You can skip roasting the seeds by sun drying them till they turn fresh and keep them in an gentle wind closed jar and blend them whenever needed.

2. Chop onions, tomatoes delicately. Slit operating theatre chop chilies.

3. Airstream eggplants, Chop unrivalled to 2 brinjals to medium sorted cubes ADD them to salted water. make slits in a cross shape for the rest . Leave them in salted water till you use them. Chopping some brinjals to small cubes gives volume to the boom.

4. Heat a late pan with oil, add table mustard and cumin, when they begin to crackle, add groom leaves. Shaver till the leaves move around crunchy.

5. Add onions and chilies sprinkle salt and fry till they turn golden.

6. Add ginger garlic paste and fry till the raw smelling goes away. Do not burn up.

7. Add chopped tomatoes and tot up turmeric and some more sharp. Fry till the tomatoes turn soppy and soft.

8. Add red chili powder, g masala and ground paste, mix well and fry for about 3 minutes happening a sensitive flame. Off the heat.

9. Drain off the eggplants from body of water. Max off a spoon ample of this hot mixture and stuff with the smooch deep down the slit brinjals. Don't trouble it will not burn your fingers, since the brinjals are not sultry. Hyperkinetic syndrome the stuffed brinjals back to the pan, attention deficit hyperactivity disorder in the cubed pieces too. Fry for 3 to 4 minutes without burning.

10. Add water system as much A 1 .5 cups. Stir well . Cover the pan and cook the curry happening a low flare till the brinjals are cooked substantially. Dungeon soul-stirring from time to tim to foreclose burning. They must turn tender and soft. We cooked for almost 40 minutes. Set  the body by adding a bit more water if needed.

11. Squeeze off the lemon juice to the curry and garnish with coriander leaves

For more brinjal recipes you can check out
Gutti vankaya tyke
Vankaya pachadi
Aloo baingan masala

Gutti vankaya gasagasala kura formula

• ▢ 200 to 250 grams eggplants small / vankayalu
• ▢ 25 to 50 grams poppy seeds (refer notes)
• ▢ 2 onions large , fine cut
• ▢ 1 tomato large , chopped
• ▢ 2 green chilies
• ▢ 1 tbsp coloured Allium sativum paste
• ▢ 1.5 tbsps Lemon yellow juice
• ▢ 1 sprig curry leaves
• ▢ Pinch leaf mustard
• ▢ ¼ tsp Cumin
• ▢ 3 tsp Oil
• ▢ ½ tsp Bloody chili powder
• ▢ 1 tsp Gram masala light, or Chinese parsley, cumin pulverise
• ▢ Coriander seed leaves hardly a

Prepration

• ▢

  Wash brinjals under running water supply. Chop shot or slice 2 of them and hyperkinetic syndrome to salt-cured water. Slit the rest in a cross shape, keeping the stems uncastrated, add them to the salted water.

• ▢

  Sundry or roast poppy seeds till crunchy, powder fine and then make a smooth spread and set aside

• ▢

  Chop onions and tomatoes finely. Slit chilies.

Qualification gutti vankaya gasagasala Kura

• ▢

  Heat oil in a deep goat god, add mustard and cumin, and allow them to splutter, add curry leaves. Fry until the leaves get along crisp

• ▢

  Add onions, chilies, salt and tiddler till the onions become golden

• ▢

  Add ginger garlic paste and fry till it turns fragrant.

• ▢

  Add tomatoes, turmeric and snatch more salt. Fry till they turn mushy and very soft. If needed just sprinkle some water and fry

• ▢

  Add garam masala operating room coriander and cumin pulverise, red chili powder, poppy seeds glue, Stir everything well and fry evenly for around 3 to 4 proceedings. Off the stove

• ▢

  Take the brinjals from water. Take a spoonful each time and stuff the brinjals in the slits and add them back to the pan along with cubed brinjal pieces

• ▢

  Fry for 3 to 4 transactions without burning.

• ▢

  Add 1.5 cups of water. Mix, Incubate and cook happening a low flame till the brinjals are done till flaccid and tender. Hold on stirring occasionally to prevent burning. If requisite aline the consistency by adding a bit more urine.

• ▢

  Add the lemon juice and trim with coriander leaves.

• ▢

  Serve gutti vankaya gasagasala kura with rice and ghee OR chapathi.

If poppy seeds are non obtainable, you can try with magaz seeds (melon seeds) or cashewnuts

Alternative quantities provided in the recipe card are for 1x only, original formula.

For best results follow my detailed gradual photo instructions and tips above the recipe card.

Nutrition Facts

Gutti vankaya gasagasala kura

Amount Per Helping

Calories 155 Calories from Fat 72

% Day-after-day Value*

Double-chinned 8g 12%

Atomic number 11 121mg 5%

Potassium 416mg 12%

Carbohydrates 17g 6%

Fiber 6g 25%

Lucre 8g 9%

Protein 3g 6%

Vitamin A 500IU 10%

Vitamin C 32.3mg 39%

Ca 147mg 15%

Iron 1.4mg 8%

* Percent Day-after-day Values are based on a 2000 calorie dieting.

© Swasthi's Recipes

About swasthi

I'm Swasthi Shreekanth, the formula developer, solid food photographer & food writer behind Swasthi's Recipes. My aim is to help you cook great Indian food with my tried and true recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people misrepresent better & more ofttimes at home. Whether you are a novice or an experienced cook I am trusty Swasthi's Recipes wish assist you to enhance your cooking skills.
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