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Thursday, January 17, 2013

Masala Kathirikkai - Vankaya Nuvvula Masala - Gutti Vankaya Nuvvula Kura

Gutti Vankaya is a famous Andra recipe, Vankaya Nuvvula masala, is a variant of Gutti Vankaya Kura. It is a Spicy fry. It goes very well with Rice chapathi's and roti's. brinjal helps to maintain cholesterol levels. Cholesterol is the main cause of heart diseases so we can say that brinjal is a great food for preventing heart diseases.Now we prepare a delicious Vankaya Nuvvula Masala.(Brinjals in Sesame Sauce Recipe).
Masala Kathirikai Poriyal
                                  
Ingredients

Brinjal - 8.
onion - 1 big.
chilli powder - 1 tsp.
tamarind - small amla size.
coriander powder - 2 tsp.
salt - to taste.
oil - to fry.
mustard seeds - 1/2 tsp. 

To Make powder 

Coconut - 2 tbsp.
sesame - 1 tbsp.
ground nut - 1 tbsp.

Remove the skin of ground nut.

Dry Roast   sesame,groundnut for few minutes.Finally add Coconut  and mix well.Then switch off the stove. Then ground it into a powder, and keep it aside.

To Make Masala Paste 

Ginger garlic paste - 1 tsp.
cloves -2.
cumin seeds - 1 tsp.
khas khas(poppy seeds) - 1 tsp.


In a kadai add  oil saute ginger garlic paste for few minutes till raw smell goes.then add cumin seeds,cloves,khas khas saute  for few minutes then add little water and grind it,to  make a thick paste.


Brinjal Masala Curry


Preparation

  • Cut the brinjal in plus shape. Brinjal should be whole,you should cut into 4 or 5 parts.do not cut fully.place it in a water to avoid dis coloration.
  • prepare tamarind extract by soaking it in 1/3 cup of water for half an hour. Then squeeze the tamarind, throw the pulp and retain the water.

Method
  •  Heat the oil, add mustard seeds when it splutters, add onion saute well.
 
  • Add slit whole brinjal,gently in a kadai, keep it in a low flame. cook it covered saute now and then till it turns colour and it becomes soft. It takes nearly 15 - 18 minutes, to become soft.
 
  • Add ground powder  saute for 3 - 5 min.Then add ground paste saute for few minutes. saute gently, brinjals should not break.
 
  • Add tamarind Extract, allow it to boil.when it starts boiling add coriander powder, chilli powder and salt.
  • Stir well, till it becomes a thick gravy as shown in the picture.
  • Now Vankaya Nuvvvula Masala  is ready to go with hot rice, also goes with chapathi's.



 
   

1 comments:

Unknown said...

Hi Gayathri,

I hast happened to come across your recipe, tried it and it came out excellent. This is almost similar to what my mom used to make back home from Kakinada area, Andhra. The only difference is that they used to make one masala paste including the spices in the powder in your recipe. For making the ground masala paste, do you use mortar and prestle or a grinder?

-thanks
VJ