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 cherished by the Telugu individuals of Andhra, particularly in its stuffed avatar. One of the 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 could fluctuate in response to 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 is a really indulgent dish bursting with taste and intensely comforting.
gutti vankaya fry
The secret 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 a fan of 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 will be served with scorching 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 key to a tasty gutti vankaya fry
You want to decide on tender, contemporary, shiny purple, child eggplants. Do not use the eggplants which are gentle, hole and have a wrinkled pores and skin.
The lentils used within the stuffing must be roasted over a gradual flame until crimson in coloration.
Fenugreek seeds or methi seeds need to be completely roasted to a crimson shade. The total taste of the gutti vankaya will depend upon this spice. So be careful right here.
Do not cut back the amount of dry crimson chilies as referred to as for within the recipe.
The key to an excellent flavored gutti vankaya fry is gradual roasting it in a beneficiant quantity of oil. Though it’s time-consuming, belief me, the slowly roasted brinjal has a taste that’s manner superior to the quick-cooked or strain cooked model. Yes, fairly just a few residence cooks strain prepare 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 need to be cooked to a succulent smooth texture.
Even in case you are not a brinjal fan, do give this gutti vankaya fry recipe a attempt. Because I’m positive you’ll flip right into a brinjal fan. 🙂 If you do, please share your suggestions and footage of gutti vankaya fry within the weblog feedback or on social media. Would like to see them. You will discover me on Pinterest, Facebook, Twitter, Google Plus and Instagram.
gutti vankaya fry
How to make gutti vankaya fry
