Скачать или смотреть Andhra Special Gurthuvankaya karri||Simple recipe for Home Made Recipe's♥️🤤😋

Ingredients:

For Masala Stuffing:
• Small brinjals (vankayalu) – 10 to 12 (fresh & small size)
• Onions – 2 medium (finely chopped)
• Dry coconut (kobbari) – 2 tbsp (optional but tasty)
• Peanuts – 2 tbsp
• Sesame seeds – 1 tbsp
• Roasted chana dal (putnala pappu) – 1 tbsp
• Red chilli powder – 1 to 1½ tsp
• Coriander powder – 1 tsp
• Turmeric – ¼ tsp
• Cumin powder – ½ tsp
• Salt – to taste
• Tamarind – small lemon sized (soak & extract)
• Garlic – 5 to 6 pods

For Cooking:
• Oil – 4 tbsp
• Mustard seeds – ½ tsp
• Cumin seeds – ½ tsp
• Curry leaves – 1 sprig
• Green chillies – 2 slit
• Onions – 1 chopped (optional for extra gravy)
• Water – as required
• Fresh coriander – garnish

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Preparation

Step 1: Brinjal Cleaning
1. Wash brinjals & slit in X shape from bottom to top – keep the stem intact.
2. Put in salt water for 10 mins (prevents blackening & bitterness).

Step 2: Masala Stuffing
1. Dry roast peanuts, sesame seeds & putnalu lightly.
2. Add coconut, garlic & grind into coarse powder.
3. Add onions, red chilli powder, coriander powder, turmeric, cumin powder & salt.
4. Mix well – masala should be thick.
5. Carefully stuff each brinjal with this mixture and keep remaining masala aside.

Step 3: Cooking
1. Heat oil in a pan.
2. Add mustard, cumin & curry leaves.
3. Add green chillies and optional onions – fry till golden.
4. Place stuffed brinjals gently & fry on medium flame for 5 minutes.
5. Add remaining masala + tamarind extract + little water.
6. Cover & cook on low flame for 20-30 mins until brinjals turn soft.
7. Cook until oil separates & gravy becomes thick.

Final Touch
• Garnish with fresh coriander.
• Resting for 15 mins enhances flavour.

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Serving

🥗 Best with:
✔ Hot rice + ghee
✔ Sambar rice
✔ Chapati / Roti
✔ Pulao

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⭐ Tips
• Use small purple brinjals for best taste.
• Cook on low flame, don’t stir vigorously.
• Add 1 tsp jaggery if you like slight sweet balance.
• Use gingelly oil for rich aroma.