Eggplant is a common ingredient in Indian cuisine, where it is known as gobi.
Eggplants can be cooked in a variety of ways, but one of the most common is to use it in the form of gutti vankaya.
This eggplant curry is both flavorful and comforting.
The key ingredient, eggplant, is cooked in a flavorful, tangy gravy made with spices, onions, and tomatoes.
What type of dish is gutti vankaya?
Gutti vankaya is a popular Indian dish that is made by simmering eggplant in a cinnamon-spiced tomato gravy.
Eggplants are soft and easy to mash, which makes them an excellent choice for this type of dish.
Ingredients such as whole spices, onions, and tomatoes are cooked together with the eggplant to make an amazing, one-pot meal.
Gutti vankaya is a popular Indian dish that is made by simmering eggplant in a cinnamon-spiced tomato gravy.
Eggplants are soft and easy to mash, which makes them an excellent choice for this type of dish.
What are the main ingredients used to make gutti vankaya?
Gutti vankaya is an eggplant dish spiced with onions, tomatoes, and spices.
Other key ingredients include cauliflower and a variety of spices including turmeric, ginger, and asafetida.
Cauliflower is also known as batata, a term that means “potato.”
The eggplant is cooked in a rich tomato sauce, which is then poured over the cooked cauliflower and cooked for an additional 5 minutes.
The dish is then garnished with fresh coriander and lemon wedges.
What is the traditional way of preparing gutti vankaya?
Gutti vankaya is a dish that is traditionally made by adding spices, onions, and tomatoes to cooked eggplants.
Cooked eggplants are then added to this mixture and simmered until tender.
The mixture is then poured into a large vessel or pot, which is typically used to hold the gutti vankaya and keep it warm until serving.
It is customary for the gutti vankaya to be served with roti or paratha (or both).
The combination of the eggplant and the roti is a very tasty combination that’s ideal for a light lunch or dinner.
It can also be served as an appetizer before more substantial meals.
There are many variations to gutti vankaya, depending on region and household preference.
Some recipes include more ingredients such as coconut milk, coriander leaves, chilies, cumin seeds, butter, ginger, and garlic.
Some people even add meat or chicken to the mixture !
What is the cooking time for gutti vankaya?
Gutti vankaya is a popular Indian dish that is typically served with white rice.
It is also a great choice for vegetarians, as it is made with primarily vegetables and does not contain any meat or dairy products.
The traditional way of cooking gutti vankaya consists of using an entire eggplant, which takes about two hours to cook.
However, you can also make it in smaller batches or use pre-sliced eggplants if you prefer.
As far as the cooking time goes, let’s break it down.
The entire eggplant should be peeled and cut into cubes before being cooked.
The eggplant should then be soaked in a mixture of spiced water and lemon juice for about 30 minutes.
This mixture will help soften the eggplant and keep it from drying out during the cooking process.
Once the eggplant has been softened, it can be added to the pan along with some oil.
The eggplant should be cooked over medium heat for about 10 minutes, until it is tender.
When done, it should be left to cool for a few minutes before being stirred into the sauce.
When the eggplant is added to the sauce, you will notice that it begins to get soft and the sauce gets thicker (you might even have to add a little more water if you are having a hard time getting it to thicken up).
At this point, you should cover your pot and allow it to simmer over low heat for another 10-15 minutes.
This will help the flavors meld together and infuse your meal with even more flavor.
How is gutti vankaya served?
Gutti vankaya is a great dish to serve when you want to please the whole family.
For example, it can be served over plain rice and cooked with a bit of butter or olive oil.
If you want to serve gutti vankaya as an appetizer, you can also serve it as a side dish or a dip for bread.
Gutti vankaya is a very versatile dish.
You can also use eggplants in other Indian recipes, like gobi manchurian or gajar ka halwa.
If you want to try something new, you can make gobi bhajee, which is a type of curries that contains eggplant.
What other ingredients can be added to gutti vankaya?
Often, gutti vankaya is made with just a few ingredients, but each of these are essential.
The most important ingredient is the eggplant.
The other ingredients include tomatoes, onions, garlic, and spices such as cumin, coriander, red chilies, and turmeric.
How can the flavor of gutti vankaya be enhanced?
Gutti vankaya is a dish that uses ingredients that are common in the Indian diet.
However, it can be made more flavorful by adding more spices and herbs, as well as by using dairy-free products.
What are the health benefits of eating gutti vankaya?
Eggplant is a low-calorie vegetable that is high in fiber and vitamins, but it is also loaded with nutrients.
Eggplant is a good source of several B vitamins, including vitamin B6 and vitamin C, as well as vitamin K and folate.
Eggplant is also a rich source of phytochemicals, which are compounds that have health benefits.
These include anthocyanins (which give eggplant its distinctive purple tinge), ellagitannins (which have anti-inflammatory properties), and the flavonoid aconitine.
Anthocyanins appear to be effective in reducing inflammation and improving the function of the immune system.
In addition, they may help protect against heart disease by promoting healthy blood vessels.
Eggplant may also provide protection against diabetes by enhancing insulin sensitivity.
Finally, eggplant contains selenium, which helps to keep your thyroid healthy.
What other regional recipes can be made with gutti vankaya?
India is the birthplace of gutti vankaya.
However, there are many regional variations to this dish, and each area has their own recipe with different ingredients in the gravy.
For example, in the northeast region of India, they use cauliflower instead of eggplant.
To make Indian eggplant curry vegan-friendly, it is important to note that the spices used should be replaced with a vegan alternative.
In addition, you can replace the ghee with oil or clarified butter.
How can gutti vankaya be made veganfriendly?
Gutti vankaya is an eggplant curry that can be made veganfriendly by replacing the ghee with a vegan alternative.
For example, soy or coconut oil can be used to cook the eggplant.
However, coconut oil is not recommended since it contains coconut fat along with the oil, which may not be suitable for vegans.
Gutti vankaya is also a dish that can be made without meat, so replacing the beef with mushrooms or even tofu will result in a vegan version of the dish.
As explained above, the key to making gutti vankaya veganfriendly is to use non-animal fats instead of ghee and a non-dairy milk instead of yogurt.
Another option is to replace sour cream with cashews or almonds, which are both high in protein.
Equipment
- deep pan
Ingredients
- 8-10 Brinjal Baingan / Eggplant
- 1 Tamarind Paste big lemon size
- 1 cup Onions sliced thin
- 1/2 cup Onions chopped finely
Ingredients to Roast & Grind
- 5 Red Chilli Fresh, dry, roast and ground
- 4 tablespoons Peanuts Raw
- 2 tablespoons Sesame seeds
- 3 tablespoons Fresh coconut or dessicated coconut
- 1 1/2 tablespoons Coriander Dhania Seeds
- 1 teaspoon Cumin seeds Jeera
- 2 Cardamom Elaichi Pods/Seeds
- 6 Garlic
- 1 tablespoon Chana dal Bengal Gram Dal
Ingredients for Tadka
- Oil as required
- 2 Bay leaf tej patta
- 1 teaspoon Cumin seeds Jeera
- 1 sprig Curry leaves
Instructions
- Get small brinjals for the Gutti Vankaya Recipe (Andhra Style Stuffed Brinjal) because they will be easier to eat with phulkas or Rotis. Slit them twice diagonally 3/4 inch long, being careful not to disturb the stalk/crown. When you do this, you should have perfectly slit brinjals ready to fill from all four sides.
- Bring the tamarind extract and salt to a boil in a deep pan over medium heat. Turn off the heat and add the brinjals, then close the lid. Allow it to sit for 10 minutes.
- Meanwhile, shallow fry onions in a small amount of oil until soft. Wet grind with tamarind-salt water used to half-boil the brinjals and set aside.
- Dry roast all of the ingredients listed under roast and grind in a kadai over medium heat. When the kadai is aromatic, remove it and set it aside to cool. To make semi-fine powder, use a mixer grinder. As needed, add haldi/turmeric and salt to this powder.
- Combine this powder with sautéed onions that have been wet ground. Fill the brinjals with a small amount of tamarind-salt water to make a very thick gravy. Set aside.
- Make tadka with oil. Mix in the jeera, bay leaves, and curry leaves. When they start to sputter, add the stuffed brinjals and cook for another 2-3 minutes.
- Dry roast all of the ingredients listed under roast and grind in a kadai over medium heat. When the kadai is aromatic, remove it and set it aside to cool. To make semi-fine powder, use a mixer grinder. As needed, add haldi/turmeric and salt to this powder.
- Combine this powder with sautéed onions that have been wet ground. Fill the brinjals with a small amount of tamarind-salt water to make a very thick gravy. Set aside.
- Make tadka with oil. Mix in the jeera, bay leaves, and curry leaves. When they start to sputter, add the stuffed brinjals and cook for another 2-3 minutes.
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