To organize Gutti Vankaya Recipe (Andhra Taste Crammed Brinjal), get small brinjals because the smaller ones shall be simple to have with phulkas or Rotis. Slit them two times diagonally 3/four th lengthy such that you don’t disturb their stalk/ crown. You’ll have completely slit brinjals able for filling from all four facets whilst you do that.
On a medium flame in a deep pan, convey tamarind extract and salt in enough water to boil. Transfer off flame and drop the brinjals in and shut the lid. Let it sit down for 10 mins.
In the meantime, on a pan with little oil, shallow fry onions until cushy. Rainy grind with just a little tamarind-salt water this is used to part boil the brinjals and stay apart.
Take a kadai to dry roast all of the elements discussed below roast and grind over medium flame. Take off the kadai when fragrant and let it cool slightly. Use a mixer grinder to make semi high quality powder. Combine haldi/ turmeric and salt as required to this powder.
Combine this powder with rainy grinded sauteed onions. Upload a small quantity of tamarind- salt water to make very thick gravy and fill within the brinjals. Stay apart.
Get ready tadka with oil. Upload in jeera, bay leaves, curry leaves. Once they splutter, upload crammed brinjals and fry for 2-Three mins.
Combine ultimate gravy and extra of water/ mixture of tamarind and salt water and upload to kadai. Deliver it to boil over low flame. Sauté moderately such that the gravy doesn’t pop out of the brinjals. Transfer off the flame when gravy thickens and brinjals seem cooked.
Serve Gutti Vankaya with both sizzling rice, biryanis, chapatis, phulkas or akki rotti to make it a chief route meal.