|
|
|
|
Articles: Recipes | gutti vankaaya(Stuffed Brinjal)
- Mrs. vimala mudigonda
| |
This recipe is little different stuffing.
The brinjals should be in equal size.Remain the stalks.
Ingredients:
Fresh & fine brinjals- 8
Salt
Onion bits - 1cup
Freshly grated coconut - 1cup
Redchillies- 5-6(as per taste)
Roasted groundnuts&sesame - 1tbsp
Fresh chopped coriander- For garnishing
Turmeric- Pinch
Tamarind- little
Oil - 2tbsp(for mixture)
Oil for frying
Method.-
Slit brinjal from top to end,(do not make parts.)
Place them in buttermilk (dilute yoghurt).
Grind nuts,onion,coconut,salt,red chillies(some people like to roast them),turmeric,tamarind and oil coarsely.
Heat oil (tbsp)and fry the masala mixture for 2 minutesto reduce the raw smell.Take out.
Stuff in the brinjals (after draining from buttermilk)evenly.
Pour oil& Place gently all filled brinjals in a cooker.
Cover it& Cook them on low flame without whistle.
Check after 2 minutes and flip carefully,cook further 3 minutes.
When It leaves a fine flavour,remove from fire and transfer into serving dish,garnish with coriander leaves & cashewnuts.
Serve with plain rice.
Method-2
Ingredients:-
Greenchillies 6-8
Freshgratedcoconut ½cup
Freshbrinjals 8
Oil forfrying
Salt
Fresh coriander 6bunches(small)
Ginger 1½'
Method:-
Slit as(above method) brinjals and placethem in the buttermilk.
Ground all ingredients coarsely.This is for filling.
Drain the brinjals and fill with the masala evenly.
Heat oil in a cooker,and place them side by side.
Cook them with lid for 2-3 minutes on low/medium heat.
No whistle needed!
Check and flip them carefully.
Cook 2-3 minutes more till they done.
Serve with plain rice.
Method:-3
Ingredients:-
Freshbrinjals 5-6
Fresh choppedcoriander 1/4cup(garnishing)
Drycoconut 1tbsp
Coriander seeds tsp
Blackgram(urad) 2tsp
Bengalgram(chenna) 3tsp
Salt
Redchillies 4-5(asper taste)
Jaggery small bit
Oil forfrying
Turmeric
Fenugreekseeds ½tsp
Asafoetida pinch
Sesame seeds ½tsp
Raw rice ½tsp
Method:
Slit brinjals &place in buttermilk.
Dry roastall ingredients,add coconut before youremovefrom the heat.
Cool and blend them to coarsely.
Drain the brinjals, fill the mixture into them evenly.
Assure that mixture is tighly stuffed,otherwise tie a thread
around the brinjal.
Heat oilin a wide pan and gently place them side by side.
Sprinkle if the masala remains over brinjals.
Simmer &coverwith a wide deep plate.
Pour 1 cup of water in the plate,cook slowly.
Stir or check ocassionally.
Flip them when they are done.Cook 2-3 minutes further.
Remove and garnish with chopped coriander leaves&
cashewnuts/almonds.
Serve hot.
| Read 3 Comment(s) posted so far on this Article!
| |
|
|
|
 |
| Advertisements |
|
|
|
|
| Advertisements |
|
