INGREDIENTS: Oil, Red chillies, Bengal gram (senagaballu), Urad dal (vudhiballu), Fenugreek seeds (menthulu), Dhaniya (coriander seeds), Jeera, Seasame seeds (nuvvulu), Salt, Groundnuts/peanuts, Tamarind, Gralic cloves, Curry leaves, Coriander, Hing (inguva),
Turmeric, Green chillies, Brinjals / egg plant / vonkaya

PREPARATION:
  • Place kadai on flame, heat 3-4 spoons of oil in it
  • Now in low flame start frying one by one
  • Add Red chillies first then add bengal gram, gronud nuts, urad dal, 3-4 fenugreek seeds, dhaniya, jeera, seasame seeds, Tamarind paste, garlic cloves, curry leaves, hing, turmeric, salt, roast well all the ingredients
  • Off flame, let all the ingredients cool
  • Now take a mixy jar, grind all the ingredients into a fine powder, its bit difficult to blend them but make sure to do asa n thick paste only
  • So that stuffing dsnt come out of egg plant while cooking
  • Now take the grinded mix into a bowl
  • Cut egg plant into 4 joint cuts as + symbol (2 vertical and 2 horizontal) make sure the tip is not cutted

  • Now stuff the paste into it and press softly
  • Do it for as many as u require
  • Now palce kadai on flame again, heat 5-6 spoons of oil in it
  • Place the egg plants one after other side by side and place the left out gravy in between if any
  • Close the lid and start cooking in low flame
  • Once in every 5 minutes open the lid and turn the egg plants to cook on all the sides
  • Do this for 15-20 minutes
  • Finally place two green chillies in middle without any cut and sprinkle coriander on it and again close the lid for 5 minutes (just for flavour)
  • When you see oil floating on the top, then its an indication that the dish is ready
  • Off the flame and garnish as u wish
  • Andhra special gutti vonkaya is ready now
  • Serves good with hot hot rice, chapathis..

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