Gutti Vankaaya kura (Stuffed Brinjal Curry)

Gutti Vankaaya Kura is Andhra's special vegetarian dish...liked by kids, big kids and non-andhrites<taking it for granted>. Even Maharastrians have their version of Stuffed brinjal (Bharla Vaang). Tasty dish...consumes a bit more time than usual...but worth the time spent as it makes the tongue do an extra work on fingers before water wash ;-). 

When one gets used with hand and tongue measurements, it becomes really hard to prefix numbers in front of the ingredients....but still trying my best for others to try this dish....

Ingredients:   

• 8 Brinjals (eggplants)
• 2 medium sized tomatoes
• One medium sized Onion
• 10 garlic cloves
• 10 curry laves
• 1 or 2 dry chillies
• 1 tsp cumin seeds(jeera) 
• 1/2 tsp mustard seeds
• 1 tsp urad daal
• 1/2 tsp turmeric powder
• 1 tsp chilli powder(or as per your tastebuds)
• 1 tsp dhaniya powder
• 1/2 tsp garam masala powder
• 3 tbsp oil
• 1 tbsp ghee
• Lemon sized tamarind

• Salt
• Hing(Asafoetida)

For the Powder:

• 4 tbsp peanuts
• 2 red chillies

• 3 tbsp chana daal
• 3 tbsp urad daal
• 1 tbsp whole dhaniya (coriander seeds)
• 2 tbsp sesame seeds
• 2 tbsp grated coconut
• 1 tsp turmeric powder
• 1/2 tsp chilli powder
• Salt

Preparation:   
In a kadai or frying pan, roast peanuts and red chillies. After cooling, make smooth powder and keep it aside.

Now roast chana daal and ural daal. After sometime add whole dhaniya seeds and then add sesame seeds at the end. Make a smooth powder and add it to the peanut powder.

 

Add salt, turmeric powder, chilli powder and grated coconut to the above powder and mix them well.

Now cut each brinjal into four sections lengthwise without cutting off the stem. Gently fill the stuffing inside the brinjals.  Keep the remaining powder for the gravy. 

Heat oil in a pan, add pinch of hing, mustard seeds, ural daal, jeera, curry leaves, red chillies and crushed garlic. 

Then add onion and fry for sometime. Add tomatoes until they become tender.

Add brinjals and fry them on medium heat for 5 to 10 minutes. 

 

Gently turn the brinjals to the other side with a spatula and fry them for another 5 to 10 minutes. I prefer to use my hand so as not to disturb the sleeping brinjals. Anyways, you got to be gentle with the brinjals.... otherwise they may burst into pieces to show their anger :-).

In a bowl, mix the remaining powder with tamarind water and pour it into the pan. Add turmeric powder, salt, garam masala, chilli powder and dhaniya powder. Gently mix the gravy... be gentle with the brinjals. Cook at medium heat, turn the brinjals from time to time until they are cooked. 

Add ghee at the end and cook for 5 more minutes. Gutti vankaaya kura is ready to serve....

Ponganalu

Crunchy outer layer, easy grip, no mess with chutney and absolutely no need of a plate to stick in one place.... makes Ponganam my all time favorite....just take it and go...once done..come back for another round....until the count fills the tummy. And with the Multipurpose Dosa batter, it's just a matter of preparing tadka(seasoning). 

And all you need is Ponganala pennam (ponganala skillet). I love the traditional stone skillet ...got mine from Tamilnadu.... courtesy of my dear Appa. You can try iron or non-stick skillets too...but food cooked on stone has different flavor ;-).

Ingredients:   

• Dosa batter (for around 20 ponganalu)
• One medium sized Onion
• 10 garlic cloves
• 10 curry laves
• Few springs of Coriander leaves(cilantro)
• 1 or 2 dry chillies
• Salt
• 2 tsp Cumin seeds(jeera) 
• 1/2 tsp turmeric powder
• Soaked Chana daal
• 2 tbsp oil

Preparation:   

Heat oil in a Kadai and then add jeera, finely chopped onion, crushed garlic, curry leaves, dry chillies and chana daal. Fry till onions turn bit brown and then add turmeric powder, salt and finely chopped coriander leaves.

Add seasoning to the batter and mix well.

While preparing the seasoning, heat the Ponganala skillet. Add few drops of oil in each impression and spread it with a spoon. Now add ladleful of the batter in each impression. 

Cover the skillet with lid and cook on low heat for 5 to 10 minutes.

Remove the lid and lift each Ponganam with a spoon and turn it to the opposite side to cook.   

When the Ponganalu are properly cooked, they come out easily and it's more fun to let the kids lift them <be careful with the hot skillet>...and watch them smiling as they pop out :-).   

You can try it with chutney of your choice. But if you are lazy or don't have time...just toss them directly into your mouth ;-).