GUTTI VANKAYA KURA

 

I usually follow recipes to a T, but there are some that I tweak to suit my taste buds. Gutti Vankaya Kura is an Andhra-style eggplant curry cooked in a rich peanut–sesame gravy, along with other spices that deepen its flavour. The traditional method uses whole brinjals stuffed with masala, slit into four while keeping the stalk intact. I’ve prepared it that way several times, but often the stuffing tends to spill out. So, I decided to try a different approach: I cut the brinjals into pieces and cooked them like a regular curry, using the same masala from the authentic recipe.While preparing this curry, make sure the brinjals are fresh; otherwise, the flavour won’t shine. Personally, I love enjoying it with plain rice and a dollop of ghee.

 INGREDIENTS TO ROAST & GRIND:

 

CORIANDER SEEDS- 5TSP

CUMIN SEEDS- 1 TSP

GROUNDNUTS- 4 TSP 

SESAME SEEDS- 3 TSP

CARDAMOM- 2

CINNAMON- 1

ONION BIG- 1

COCONUT GRATINGS- 2 TBSP

GARLIC CLOVES- 4 NOS

GINGER CHOPPED- 1 TSP

SALT TO TASTE 

TURMERIC POWDER- 1/4 TSP

CHILLI POWDER- 2 TSP 

TAMARIND - SMALL PIECE. 

 

OTHER INGREDIENTS:

 

BRINJAL STRIPED- 700 GRAMS 

MUSTARD- 3/4 TSP

CURRY LEAVES- 2 SPRIGS

 

PROCEDURE :

 

1. In a pan heat oil and roast coriander seeds,cumin seeds,cardamom,sesame seeds,cinnamon,ground nuts till its roasted.

 

2.Grind the ingredients to powder form and keep it aside.

 

3.In the same pan add another teaspoon of oil and saute onions,coconut gratings,tamarind piece,garlic cloves,ginger pieces and grind along with the spice powder to a paste adding water.

 

4.Also add chilli powder 1 tsp and turmeric powder to the mixer grinder,while grinding.

 

5. In a pan add oil splutter mustard seeds and saute chopped brinjal pieces.Add oil and remaining teaspoon of chilli powder and cook in medium flame.Add curry leaves over it.

 

6.When the veggie pieces soften,add the paste over it and simmer in mild heat.

 

7.If you prefer the gravy consistency,then you can add water accordingly.I made it as a semi gravy ,as you see in the pic.

 

8. If you prefer the stuffed version,then you slit the brinjal into four with stalk intact,check for any kind of infestation and then fill the masala inside.

 

 9.Prepare the seasoning by spluttering mustard,cumin seeds,then carefully placed the stuffed brinjal over the seasoning.Reseve some portion of the masala for cooking the brinjals in it.Simmer the brinjals for covering it with a lid---your stuffed version is ready.

 

 

Thokku-Inspired Snake Gourd Curry

 

 

 

 

 

The snake gourd I ate as a child was completely different from what we get now. These days, only the hybrid variety seems to be available, and it is not very tender and tastes just average. So I usually avoid this vegetable, but being a vegetarian, I feel I should try all kinds of veggies. To make this one more enjoyable, I experimented with a new masala combination. I must say it tasted almost like the vegetable had been tossed in ginger thokku, as the flavours were very similar with the thokku notes standing out prominently. For those who usually detest this vegetable, I can assure you that this curry will make you fall in love with it

 

 

 

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 INGREDIENTS TO GRIND IN RAW FORM :

 

COCONUT GRATINGS- 1 CUP

CHOPPED GINGER- 2 TSP

RED CHILLIES-3 NOS

MUSTARD- 1 TSP

TAMARIND- SMALL PIECE AS MARBLE

POWDERED JAGGERY- 1 1/2 TSP 

TURMERIC POWDER-1/4 TSP 

 

 OTHER INGREDIENTS :

 

SNAKE GOURD- 350 GRAMS

SALT TO TASTE

OIL- 4 TSP

WATER FOR BOILING 

ONIONS- 2 NOS

MUSTARD- 3/4 TSP

URAD DAL/ BLACK GRAM DAL 

SALT TO TASTE 

 

PROCEDURE :

 

1.In a mixer jar,take all the above cited ingredients and grind to paste using little water and keep it aside.

 

2.In a pan heat oil,splutter mustard seeds,urad  dal,curry leaves and add chopped onions,salt and saute till it turns translucent.

 

3.In another pan add two teaspoons of oil and heat it and saute chopped snake gourd for a couple of minutes.

 

4.Add water over the sauteed snake gourd pieces,salt and cook till the veggie softens.Drain the excess water if any. 

 

5.Add the softened veggie pieces over the sauteed onions.Now incorporate the ground paste too and saute till the raw smell of the paste evades. 

 

6.Switch off the stove and serve. 

 

 

RAW BANANA SPICY CURRY

 

 

Next to the potato, I feel raw banana is one of the most pliant vegetables, as it adapts to any kind of preparation. In the recipe I’ve illustrated, it calls for raw banana gratings—a curry with a crumble-like consistency. But I have used chunks of raw banana instead.

I always have the habit of mixing plain rice and ghee with palya or any kind of curry before proceeding to sambar and rasam. And I can certainly affirm that this dish tastes good with plain rice, curd rice, or even seasoned sambar

 

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 INGREDIENTS TO ROAST AND GRIND

 

CORIANDER SEEDS- 4 TSP

RED CHILLIES- 4 NOS

GROUNDNUTS- 3 TSP

CURRY LEAVES- 1 SPRIG

PEPPERCORNS- 1/4 TSP

WHITE SESAME SEEDS- 1 TSP

GARLIC CLOVES-4 NOS

DRY COCONUT OR COPRA- 1/2 CUP 

 

OTHER INGREDIENTS 

 

RAW BANANA- 2 

SALT TO TASTE

ONIONS- 2 NOS

MUSTARD-3/4 TSP

URAD DAL/BLACK GRAM DAL- 1/2 TSP 

TURMERIC POWDER-1/4 TSP 

 

 

PROCEDURE :

 

1.Wash,wipe,peel the skin of raw banana and cut it into little bigger chunks.

 

2.Boil the chunks in water along with salt and turmeric powder till the veggie is softened and it doesn't turn mushy.

 

3.In a pan heat oil and splutter mustard seeds,urad dal and transfer the chopped onions,salt and fry till the onions turn translucent.

 

4. Now transfer the boiled raw banana over it and mix well.

 

5.Meanwhile,roast all the ingredients cited in the column and blend to little coarse powder and keep it aside.Mix some salt to the powder.

 

6.Now sprinkle the ground powder over the sauteed veggies and mix well after switching off the stove.

OKRA IN SPICY MASALA GRAVY

 

 

 

 

As I’ve already mentioned, I’m a brinjal girl, but unlike many, I don’t abhor this slimy veggie—okra. In fact, I honestly enjoy it in any kind of curry. I incorporated this humble veggie into a spicy gravy for dinner today, and it turned out darn good! It paired beautifully with chapati, and you can just as well enjoy

 it with plain rice, puri, or naan too 

 

 

 

 

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INGREDIENTS TO ROAST AND GRIND:

 

CORIANDER SEEDS- 4 TSP

PEPPERCORNS- 1/4TSP

CUMIN SEEDS- 1/2 TSP 

FENNEL SEEDS- 1/2 TSP

RED CHILLIES-3 NOS

CINNAMON- 1 

CLOVES-3 NOS

STONE FLOWER- A FEW

TOMATOES- 2 NOS

ONIONS- 2 NOS

GREEN CHILIES- 1

GARLIC CLOVES-5 NOS

GINGER- 1/2 INCH 

 OKRA- 250 GRAMS

SALT TO TASTE

KASURI METHI  CRUSHED- 3/4 TSP

OIL- 1 1/2 TBSP

TURMERIC POWDER-1/4 TSP 

 

 PROCEDURE:

 

1.Wash,wipe and chopa okra and keep it aside.Chop it into bigger pieces to avoid sliminess. 

 

2.In a pan add oil and roast coriander seeds,cumin seeds,fennel seeds,peppercorns,red chillies,cinnamon,cloves,stone flower and red chillies together till the ingredients get roasted.

 

3.Now remove the ingredients from the pan and keep it aside.

 

4.In the same pan add remaining oil and saute chopped onion,garlic cloves,ginger,chopped green chillies ,salt and saute till onions turn translucent.

 

5.Now add in the chopped tomatoes and continue roasting till tomatoes turn mushy.

 

6.Allow all the roasted and sauteed ingredients to cool and then transfer to a mixer jar.Blend to fine paste using little water.

 

7.In the pan add the oil and saute chopped okra till it gets cooked .You can even deep fry the veggie.

 

8.In the same pan add oil and heat it.Now pour the ground paste and simmer in mild heat for a few seconds.

 

9. Add the sauteed okra to the gravy and mix well.Check for salt.Add crushed kasoori methi and mix well

 

 

 

 

 

 

 

 

 

 

 

 

RAW BANANA CRISPY SPICY CURRY

 

 

 

Variety is truly the essence of life — a phrase that feels perfectly tailored to capture the ever-changing delights of our daily menu. Raw banana is an amazing veggie that adapts to almost any dish. Today, my taste buds were craving a spicy curry to complement the subdued flavor of the sambar I prepared for lunch. This crispy, spicy curry lived up to my expectations and proved to be the perfect accompaniment to plain rice, sambar rice, and curd rice — I savored it with all three!

 

 

 

 

 

 

 INGREDIENTS ;

RAW BANANA- 1 

ONIONS- 2 NOS

TOMATOES- 2 NOS

OIL- 1 TBSP

TURMERIC POWDER--1/4 TSP

CHILLI POWDER- 2 TSP

SALT TO TASTE

GARLIC MINCED- 5 CLOVES

CURRY LEAVES- 1 SPRIG

CUMIN SEEDS- 3/4 TSP

GRAM FLOUR--3 TSP



PROCEDURE :


1. Wash,wipe and peel the raw banana to little cubes and keep it aside. You can even soak it in water to avoid discoloration.


2.In a pan add oil and heat it.Splutter cumin seeds, curry leaves. Transfer the chopped raw banana over this saute in mild heat.


3.Now add in the turmeric powder,salt,asafoetida,chill powder and continue sautéing in mild heat. Now sprinkle gram flour over this and blend well in mild heat till the flour imparts a crispy texture.


4.Now switch off the pan and keep it aside.In another pan add the remaining oil and transfer the minced garlic cloves.Add chopped onions,salt and saute till it turns translucent.


5.Now add chopped tomatoes,chill powder and turmeric powder and saute till it turns mushy.



6.Now add the sauteed onion and tomatoes to the crispy fried raw banana pieces and blend well without heat.