Gutti Vankaya Gasagasala Kura Andhra Special
This is my grandma’s famous gutti vankaya gasagasala kura (without onions). Eggplant poppy seeds curry is vegetarian delight.
Ingredients
- ½ kg Brinjal gutti vankaya
- 4 tbsp Oil
- 6 tbsp Poppy seeds
- 2 tsp Jaggery or honey
- 1 tbsp Tamarind pulp
- 2 tsp Ginger garlic paste
- 2 tsp Roasted coriander crushed or powdered
- ¼ tsp Cumin powder
- 2 ½ tsp Red chilli powder
- ¼ tsp Cumin for tempering
- ¼ tsp Mustard for tempering
- 2 sprig Curry leaves
- 1 tbsp Coriander leaves fresh and shopped
- Salt as per taste
Instructions
- Wash the brinjals thoroughly and slit them into 4 keeping the stem intact. Sprinkle little salt and mix it evenly.
- Dry roast the poppy seeds in a pan till pleasant aroma. Let it cool and grind it to smooth paste with little water.
- Take oil in a pan and add the brinjals and stir fry them till cooked. Take out the brinjals and keep them aside.
- Now add the remaining oil. Add cumin and mustard seeds. Once they start spluttering, add the curry leaves.
- Now add the ginger garlic paste and sauté it for a minute. Then add the poppy seed paste, red chilli powder, cumin and dhaniya powder and mix well. Cook for nearly 15 minutes till the oil comes out from the gravy.
- Add the brinjals to this mixture, stir and cook for a min. Now add the tamarind paste and jaggery too. Add a cup of water and simmer.
- Cook with the lid closed till you can see that it is cooked completely and the gravy becomes thick.
- Garnish with coriander and serve hot with roti or rice.
Notes
* Honey can also be used as an alternate for jaggery in this gutti vankaya gasagasala kura recipe.