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Photo of Gutti Vankaya by Neeru Srikanth at BetterButter
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Gutti Vankaya

Dec-15-2016
Neeru Srikanth
15 minutes
Prep Time
45 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Gutti Vankaya RECIPE

Gutti Vankaya is a traditional recipe made in Andhra Pradesh. We find it in almost all weddings and festivals. In this recipe we initially deep fry brinjals for just 40 - 50 seconds and then shallow fry the brinjals with the stuffing.

Recipe Tags

  • Veg
  • Medium
  • Festive
  • Andhra Pradesh
  • Main Dish

Ingredients Serving: 4

  1. Tender Eggplant/Brinjal - 12
  2. Chili - 12
  3. Urad dhal - 2 tbsp
  4. chickpea/Bengal Gram- 2 tbsp
  5. cumin Seeds - 1 tbsp
  6. coriander seeds - 1 tblsp
  7. turmeric powder - 1 pinch
  8. fennel seeds - 1/3 tsp
  9. fenugreek seeds - 1 tsp
  10. tamarind - 1 small lemon size
  11. garlic- 4 cloves
  12. hing powder - generous pinch
  13. curry leaves - few
  14. coriander - few
  15. salt - to taste
  16. water- as needed
  17. oil - for deep fry as needed
  18. oil- 6 tsp for shallow frying

Instructions

  1. Wash and slit the brinjals into 4, keeping the stem intact. Once the brinjals are cut, put them in water.
  2. Cut the tamarind into small pieces.
  3. Take a deep fry pan and add oil for deep frying.
  4. Take out the brinjals and pat them dry.
  5. Once the oil is medium hot start frying the brinjals. It should be fried for only 40 to 50 seconds. Do not deep fry it. This is a very important step as we will cook the brinjals later. We are only making the outer portion cooked
  6. Strain and remove the excess oil using a tissue paper. The stem should be intact.
  7. For the stuffing, Add 3 tsp of oil in a cooking pan and roast the ingredients in the same order as given in the list, starting with chili.
  8. Once roasted , add chickpeas/Bengal gram and let it get roasted partially.
  9. Add urad dhal and roast it.
  10. Add and roast coriander seeds
  11. Add and roast cumin seeds
  12. Add and roast fennel seeds
  13. Add and roast fenugreek seeds
  14. Add chopped tamarind
  15. Add hing powder, garlic ,curry leaves,salt, turmeric powder.
  16. Roast all of them nicely and switch off the gas. Let this cool down. It will take around 10 minutes.
  17. Once cool down, transfer them to a mixer and make it as a coarse powder
  18. Take the mix and add water to it. Add water in such a way that we can just roll it like a ball.
  19. Start stuffing the fried brinjals. Arrange all the brinjals in a plate.
  20. Take a pan and add 3 tsp oil and keep the gas in low flame.
  21. Arrange the stuffed brinjals in one side and close it with a lid.
  22. The dish must be cooked on all the sides. Each side must be cooked for 5 minutes by covering with a lid.
  23. Garnish with coriander leaves.

Reviews (1)  

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Andrea Srivastava
Dec-16-2016
Andrea Srivastava   Dec-16-2016

Brilliant traditional recipe!

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