Gutti vankaya fry, an Andhra model stuffed brinjal fry recipe made with a roasted spice mix that’s immensely flavorful and makes for an ideal facet with steamed rice and sambar
Vankaya or brinjal (eggplant aka aubergine) is far liked by the Telugu individuals of Andhra, particularly in its stuffed avatar. One of many favourite methods to eat brinjal in Andhra and Telangana areas is within the type of gutti vankaya fry. The spices that go into its making might range in keeping with the group or area it’s cooked. Whichever area it’s cooked the gutti vankaya fry is exclusive when it comes to the feel and taste. It’s a actually indulgent dish bursting with taste and very comforting.
gutti vankaya fry
The key to the Andhra model stuffed brinjal fry is the distinctive spice mixture the place spices and lentils are completely roasted and floor to a rough powder which works because the stuffing. The stuffed eggplants are gradual roasted to perfection mildly sweetened with jaggery with a feathery contact of tamarind. We Andhras are keen on tangy flavored dishes and use tamarind in most of our cooking. Likewise, in gutti vankaya fry, we add a wee little bit of tamarind and a few jaggery to offset the tang. An ideal mixture of flavors.
stuffed brinjals able to be fried
This Andhra model stuffed brinjal fry could be served with sizzling steamed rice, pappu pulusu or sambar, papad and a cup of yogurt. It makes for an ideal meal the place gutti vanakaya fry is the shining star of the meal.
The important thing to a tasty gutti vankaya fry
You have to select tender, contemporary, shiny purple, child eggplants. Don’t use the eggplants which are mild, hole and have a wrinkled pores and skin.
The lentils used within the stuffing should be roasted over a gradual flame until crimson in coloration.
Fenugreek seeds or methi seeds should be completely roasted to a crimson shade. The general taste of the gutti vankaya will rely upon this spice. So be careful right here.
Don’t cut back the amount of dry crimson chilies as known as for within the recipe.
The important thing to flavored gutti vankaya fry is gradual roasting it in a beneficiant quantity of oil. Although it’s time-consuming, belief me, the slowly roasted brinjal has a taste that’s approach superior to the quick-cooked or strain cooked model. Sure, fairly a number of residence cooks strain cook dinner the gutti vankaya to hurry up the cooking course of. I wouldn’t counsel that if you wish to savor the true taste of roasted gutti vanakaya fry. The eggplants should be cooked to a succulent smooth texture.
Even if you’re not a brinjal fan, do give this gutti vankaya fry recipe a attempt. As a result of I’m positive you’ll flip right into a brinjal fan. 🙂 In the event you do, please share your suggestions and photos of gutti vankaya fry within the weblog feedback or on social media. Would like to see them. You can find me on Pinterest, Fb, Twitter, Google Plus and Instagram.
gutti vankaya fry
Find out how to make gutti vankaya fry
