Brinjal gravy curry!(masala vankaya kura)

INGREDIENTS:

Brinjal-8(med size)

Onion-1(big size)

Green chilli-4

Curry Leaves-1stem

Chopped cilantro-1/4cup

Tamaring water-1/4cup

Red chilli powder-1btspn

Coriander powder-1tbspn

Sugar-1/4tbspn

Ginger-1inch size piece

Salt to taste

cumin seeds-1tspn

PROCESS:

Cut the brinjal lengthwise and drop them in water.

Chop the onions and gring onions,ginger and 1spn jeera to rough paste.

Take a pressure cooker, add oil(2tbspn) and allow to it heat .

Now add mustard seeds,curry leaves,green chilli.Then add onion paste .

To this add salt to taste,red chilli and coriander powder and pinch of turmeric powder.

Fry for 5min .Add brinjal pieces and cook for 5min .

Now add 1/2 bowl of tamarind water and 1/4tbspn of sugar and close the cooker with lid and allow it to cook for 3whisltes.

Once cool, take the curry into a serving bowl and garnish it with choppped cilantro.

This is very simple and tasty recipe.It is good combination with rice and also roti.

Andhra GuthiVankaya Kura!(stuffed Brinjal)

Guthivankaya curry is the famous andhra dish which is a favourite dish to most of us, and its my favourite dish too.I have learnt this recipe from my dearest mom, and iam sharing the recipe for all my frds.The process takes sometime but finally the output is a amazing dish.Below is the process and ingredients.

INGREDIENTS FOR STUFFING:

Roasted peanuts(remove the skin)-1cup

Dry and roasted sesame seeds -1cup(if u wish)

Red chillies -8-10

Coriander seeds-1tbsp

Cumin seeds-1tsp

Cloves-4

Cinamom Stick-1piece

Salt to taste

Tamarind(lime size)

Preparation Of Stuffing:

Soak the tamarind in half cup of warm water and then squeeze tamarind to get thick paste.

Grind the above ingredients to a fine and smooth paste and take it onto a plate and divide into 2portions.One for stuffing and one for gravy.

Stuffing the Brinjals:

Take fresh brinjals, wash them and dry them.You can keep the stems or remove them according to your interest.I wish to keep them to give the perfect look.

Now cut the brinjals in a plus shape slit towards stem side.

Fill the gap with stuffing by gently separating the slits with one hand , push the stuffing inside.

When all the brinjals stuffing is done, keep them aside.

Cooking:

You can use pressure cooker or kadai .If using pressure cooker just one whislte is enough to cook the brinjals equally.

Take a kadai and add a tbsp of oil.Add the tadka or popu seeds and curry leaves.

Add the half portion of paste kept aside for gravy and add a glass of water and tspn of turmeric .

Mix them up so that no lumps are formed.Make the gravy saucy and required amount of salt to taste.(you can add red chillie powder if u wish)

Now arrange the stuffed Brinjals in the gravy and cover the kadai with lid and let it cook for about 10-15 min on med flame.

Keep checking after every 5min,to see that brinjals are equally cooked and the paste doesnt stick to the bottom of kadai.

Once the brinjals are thoroughly cooked take the curry into a serving bowl or plate carefully,so that brinjals dont mash and add chopped coriander leaves.

Now the delicious and mouth watering guthivankaya curry is ready to serve with garmagaram rice or roti.

Ghumaghumalade guthivankaya kura ruchi ni anandinchandi :)

Vegetable Kofta Curry !

Ingredients :

potatoes - 2

carrots - 2

Beet root - 1

Finely cut beans - 3/4 cup

Peas - 1/2 cup

Knol- Khol - 1

Bengal gram flour - 2 tbsp

Salt - as required

Green chilles - 4

Mint leaves - a small bunch

Onions - 3

Tomatoes - 4

Oil - enough to deep fry

Butter - 2 tbsp

Grind Together :

Green chilles - 2
Ginger - small piece
Cumin seeds - 1/2 tsp
Salt - as required
Turmeric powder - 1/2 tsp
Chilli powder - 1 tsp
Garam masala Powder - 1/2 tsp

Preparation:

1. Boil potatoes, peel and mash it. Add finely cut steam cooked vegetables.
2. Mix it together with salt, chilli paste, bengal gram flour, little garam masala
powder and chopped mint leaves.
3. Make into balls and deep fry until golden . Keep it aside.

For gravy :

1. cut onions and tomatoes finely .
2. Heat butter in a frying pan, fry onions until crisp. Add ground masala and fry
till oil separtes from it.
3. Pour enough water and allow the gravy to boil till it becomes thick.
4. Gently slip koftas and chooped mint leaves, boil for a minute, remove and serve.