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Gutti Vankaya is a famous Andhra delicacy. It is so famous that it has gotten songs written over this dish:-):-). The curry is sinfully delicious and of course my favorite. It is usually served with Rice. I do like it with Roti too. To complete the meal make my Tomato charu , Malabar spinach (Bacchalikura) Dal and Yogurt. The meal will be simple yet tasty and will be a crowd pleaser.
Lot of people get Gutti Vankaya confused with Bagara Baingan/Masala vankaya. It would be a great insult to mix em up as they both are totally different in the flavors and each one is super delicious in their own way. Bagara baingan is a recipe from Hyderabadi cuisine, and as the name says is perfect combo with Bagara/Pulao Where as Gutti Vankaya is served with plain Rice and belongs to Telugu/Andhra cuisine. The ingredients are also different in both recipes.
Now the confusion is sorted, My mom makes excellent Gutti Vankaya curry. When she is in US or I visit India this is a must have on my list for her to make. It took me a while to make a perfect Gutti Vankaya with right consistency. But I have finally succeeded.
Lastly I use Coffee Grinder
to make spice powders in small quantity. It's small, cheaper, efficient and fast.I used it to make dry masala today. And now I own Ninja Kitchen system
I do dry and wet grinding in the cute smoothie jar which is convenient.
Servings:
Total time:
45 minutes
Ingredients: (I use US standard measuring; 1cup=8oz=250ml)
- 10 small Round Eggplants/Aubergine/Vankaya
- 2 tbsp Oil
Masala to grind:
- 2 tbsp Chanadal (Split bengalgram/senagapappu)
- 2 tsp skinned Urad gota (Minapagundlu/Blackgram skinned)
- 2 tsp Cumin seeds (Jeera)
- 1 tbsp Coriander seeds (Dhaniya)
- 1/2 onion
- 2 serrano chillies or adjust (Red chillies can be used too)
- 2 garlic cloves
- 1.5 inch ginger piece
- Salt to taste
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- Few sprigs curry leaves
- Few coriander leaves
Related Recipes:
Gutti Vankaya Step-by-Step Recipe
- clean and Slit eggplants crisscross from bottom. Keep stem intact. Put them in water with lil salt and turmeric so they do not turn brown.
- In a pan, dry roast 2 tbsp chanadal, 2 tbsp Whole urad, 1 tbsp coriander seeds and 2 tsp cumin seeds by adding em in this order. Roast till they turn brown.Take em in a wide plate to cool. I switched all pans to cast iron pan
and Stainless steel
- Chop 1/2 onion into medium size pieces. Chop 2 green chillies. Grate 1.5 inch ginger and 2 garlic cloves.You can use red chillies in place of green chillies. Fry red chillies along with masalas.
- Take 2 tsp oil in a pan. Add ginger and garlic. Fry. Add green chillies. Add onions. Fry em 2-3 minutes to remove raw smell. This step is optional but sometimes the Onions here gives bitter taste so to prevent that i do this. Take the mixture in a wide plate to cool.
- Now blend dry spices to a fine powder. Add onion mixture, salt and turmeric to this. Blend again adding little water to make a smooth paste.Don't add too much water. Take the mixture in a bowl.
- Stuff raw, slit eggplants with the blended mixture.
- Take 2 tbsp oil in a pan. season with Mustard seeds, cumin seeds and chopped curry leaves.Add extra mixture and lil bit water. Mix. Now Add eggplants slowly to the pan. Add left over mixture too. The recipe tastes good with more oil but feel free to adjust.
- Now cook it on low flame, covered with lid for at least 15 minutes. Do not cook on high flame as the mixture will dry and burn quickly.Add water if needed.
- Gently turn eggplants. If you see mixture getting dried, you can add lii bit water. Cook 10 minutes more or until Eggplants are soft.
- When eggplants turn soft, curry is done. Check it by pressing few eggplants.
- Take curry in a serving dish and garnish with coriander leaves.
- Serve curry with Rasam and Rice.
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