Make Gutti Vankaya
Gutti Vankaya is a delicious South Indian recipe consisting of eggplants, stuffed with a flavorful paste. If you would like to try an ethnic dish, packed with flavor, try Gutti Vankaya for dinner tonight!
Ingredients
- 6 Eggplants, the smallest you can find
- 1 Tamarind
- 1 Onion
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- 1 tsp Chili powder
- 1 tbsp Ginger-garlic paste
- 1 tbsp Garam masala powder
- A pinch turmeric powder
- Oil as required
- Salt as required
- Sesame seeds or poppy seeds (optional)
Steps
- Make the paste. In a blender, coarsely blend onions, tamarind, garam masala powder, chili powder, coriander powder, cumin powder and ginger-garlic paste.
- Remove the paste from the blender and set aside.
- Cut the eggplants into quarters. One cut lengthwise, one cut width wise. If they are small enough, you can just cut them in half.
- Mix the paste well with all of the eggplant pieces. Don't expect to use all of the paste, there should be some left over.
- Over high heat, fry the remaining paste for 10-15 minutes.
- Add salt to taste.
- Add the turmeric powder and stir.
- Add the stuffed eggplants. Spoon some of the mixture over them, until they are well coated.
- Add a bit of water. The curry should not be liquid, it should be semi-dry.
- Cover and simmer. It takes about 15 minutes depending on the size of the eggplant pieces.
- Check the tenderness by pricking them with a fork.
- Sprinkle with sesame seeds or poppy seeds just before serving.
- The Gutti Vankaya is ready to serve!
Tips
- Gutti Vankaya is a good meal on it's own, but is also delicious served on a bed of white, or whole grain rice.
- Ginger-Garlic paste can be tough to find at local grocery stores. Ginger paste, and garlic paste are quite easy to find separately. You can use a teaspoon of both instead.
Warnings
- Careful not to burn yourself
Things You'll Need
- Blender
- Knife
- Large skillet
- Large spoon
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