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Gutti Vankai

Posted on Oct 29, 2021 by in Uncategorized | 0 comments

Gutti Vankai
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This is a spicy brinjal/aubergine traditional South Indian favorite which is just as popular in Andhra as in Karnataka. It is known as Nune vankai in Telugu and Yenne badnaikai in Kannada and is relished in our home. It is a rich dish of the tender vegetable cooked whole in oil with a lot of ground spices. The gravy is as delicious as the succulent vegetable.
Servings
4 people
Servings
4 people
Gutti Vankai
Print Recipe
This is a spicy brinjal/aubergine traditional South Indian favorite which is just as popular in Andhra as in Karnataka. It is known as Nune vankai in Telugu and Yenne badnaikai in Kannada and is relished in our home. It is a rich dish of the tender vegetable cooked whole in oil with a lot of ground spices. The gravy is as delicious as the succulent vegetable.
Servings
4 people
Servings
4 people
Ingredients
Servings: people
Instructions
  1. Wash and dry the tender brinjals . Slit them from the bottom into four leaving the stem on so that they remain whole. Soak the brinjals in salt water for at least 10 minutes. Drain.
  2. Heat 1 tablespoon oil. Roast the sesame seeds for 1 minute. Add chopped onions, tomatoes, small pieces of ginger, peeled garlic and nuts, coriander seeds and chillies. Sauté for 10 minutes or until the onions are light brown. Cool.
  3. Puree the roasted mixture with salt, turmeric powder and a sprig of kothmir.
  4. Stuff the slit brinjals with a little of the pureed masala and set aside for 5 to 10 minutes.
  5. Heat the rest of the oil. Add mustard seeds, cumin and curry leaves.
  6. After 30 seconds, add the brinjals and sauté gently until they are partially cooked without water.
  7. Add the rest of the pureed masala and sauté for another 5 minutes.
  8. Add 150 ml water and cook until the vegetable is tender. If you need a bit more water, add it as it is cooking. The gravy should be thick.