Welcome! I am finally ready to write down the recipes. As Andharites settled in Chennai, at home we mostly end up making Andhra foods and I am going to share my most favorite Guthi Vankai or Nune Vankai. Since Daddy loves brinjals, Amma often makes brinjals in different dishes. I can always say that this is the best of all of them.
I have seen adaptations of this by Tamil friends who call it Ennai Kathrikai. But nothing beats my Mom’s recipe. Hope you also enjoy as I have always.
Selecting the right variety of Brinjal is a must for this dish. The small really violet ones are best suitable.
Here you go for the things that make this wonderful dish.
Brinjal – ½ kg
Onions – 2 medium (200 gms)
Tomatoes – 3 medium (250 gms)
Salt to taste
Oil – 150 ml
Mustard seeds, Urud dal for seasoning.
For the Masala to be ground
Roasted Groundnuts – 100 gms
Ginger garlic paste - 1 tsp
Dry Coconut or Fresh Coconut – 100 gms
Poppy seeds - 1 tsp
Cloves – 4 Cinnamon – ¾ inch
Small Onions (Sambar Onions) – 4
Coriander powder – 15 gms
Chilli powder – 10 gms
Pinch of Turmeric pwd
And last but not least dollops of mom’s love..:)
How to make Gutti Vankaya
Grind all the ingredients needed for the masala. Keep it aside
Cut Onions and Tomatoes into fine pieces.
Clean the Brinjals and remove the stalk. Some makes this curry with the stalk.
Make four incursions on the Brinjals without cutting it fully.
Once the masala is ready, apply the masala into the Brinjals.
Put the oil in a tawa, once its hot add Mustard seeds, Onions, curry leaves.
When its brown, add tomatoes to it. Add the Brinjals when the tomatoes are well cooked.
Fry for few mins, then add water and cook it covered till brinjals are well cooked. It might take around 30 mins to get the Brinjals well cooked.
Once ready serve it hot with rice or chapattis.