Stuffed Brinjal Curry/ Gutti Vankaya Kura/ Bharwa Baingan Subzi

 Gutti Vankaya Curry is a traditional and popular South Indian dish. It is a flavorful and aromatic curry made with brinjals which are stuffed with a spiced mixture and then cooked in a rich gravy. Gutti Vankaya Curry is often served with steamed rice, roti (Indian flatbread), or biryani, making it a versatile and satisfying dish that is enjoyed by many across South India and beyond. It's not only cherished for its taste but also for its cultural significance and the sense of tradition it brings to the dining table.

To prepare this recipe, you will need the following ingredients:

- Brinjal (450g) - Plain roasted peanuts (50g) - Plain roasted white sesame seeds (50g) - Dry coconut powder (20g) - Red chili powder (3 teaspoons or as per taste) - Salt (2 teaspoons or as per taste) - Coriander powder (3 teaspoons) - Turmeric (1/4 teaspoon) - Onions (1) - Tomatoes (2) - Curry leaves (a few) - Ginger garlic paste (2 teaspoons) - Pulpy tamarind extract (3 tablespoons) - Sugar (1/4 teaspoon) - Oil (3 tablespoons)

Please ensure you have all these ingredients before starting to cook.

Method : 

1. Prepare the powder to stuff the brinjals. To a blender jar add plain roasted peanuts, plain white sesame seeds, dry coconut powder, 1 teaspoon of red chili powder, 1 teaspoon of coriander powder, 1/2 teaspoon of salt, and 1/2 teaspoon of ginger garlic paste.

2. Make a coarse paste of onion and tomato. 

3. Add 1 to 2 teaspoons of the above paste to the powder. This acts as a binding agent. 

4. Now prepare the brinjals. To the washed brinjals, slit them partially, check if everything is clean and stuff it with the prepared powder, saving some for the gravy.

5. To prepare the gravy,  add oil, coarse onion and tomato paste, cook for a minute or so, and add the remaining ginger garlic paste, curry leaves, red chili powder, coriander powder, turmeric powder, and salt. Cook until oil appears on the sides.

6. Once the gravy is cooked, place the stuffed brinjals gently. 

7. Add enough water to cover the brinjals. Cover and cook until brinjals are cooked through, gently stirring the curry in between. 

8. Add the remaining powder (used for stuffing) to the gravy.

9. Also, add the pulpy tamarind extract, and sugar, mix well gently, and cook for 3 to 4 mins. 

10. Done! 

I served with bajra roties. 

Enjoy! 

 Thank you for visiting Blessy's Kitchen 

See you soon. 

Stuffed Bhindi/ Bharwa Bhindi/ Stuffed Okra/ Blessy's Easy Bhindi / Sauteed - Not Deep Fried Bhindi

Remember my mom's peanut podi recipe? I must say, that's a keeper as it can be used in many recipes. 

Like for example, this bhindi recipe. Once you've stashed this recipe all bottled up, you can wave the magic wand in your kitchen swiftly. I used the word stash as I can recall, my mom would hide this podi sometimes coz we'd go only for this, leaving behind the other preparations on the dining table. How resourceful this recipe turned out to be! We get to enjoy the podi along with the veggie 😃!

                                                                       Click here for the recipe

  

      To Make This Recipe You'll Need: 

Bhindi/ Okra 

Mom's Peanut podi 

Oil 

That it is! It's that simple! Oh yeah, and coriander if you wish to fancify it.

The measures are up to you, how much filling you want in your bhendis, add oil accordingly, just enough to coat all the veggies.

Method : 

1. Make long slits lengthwise to the washed and air-dried bhendis, without cutting throughout, so that a pocket forms for the stuffing.   

2. Fill the bhindis with the peanut podi carefully and gently compress it with your fingers. 

3. Once all are ready, add oil to the cookpot, release the stuffed bhindis into it, give it a good mix, and cook on low flame to ensure the bhindis get cooked from within as well. Keep turning the bhindis carefully every 2 minutes to not burn.

4. Once they are cooked or shrunk in its size, you can add extra podi on the top, mix well and finish the dish. 

   Done! 

Notes:

 1. If you want to try this recipe in large quantities, you might want to make it in batches or use a wider pot relative to which your gas burners should support. 

2. For an enjoyable cooking experience, choose the bhindis of the same size, lean ones. 

Enjoy!

Thank You For Visiting Blessy's Kitchen 😀

See You Soon!

Usirikaya Charu/ Usirikaya Rasam/ Amla Rasam/ Indian Gooseberry Rasam/ Nellikai Rasam

 

I've been wanting to make varieties using Amla or Usirikay. Previously, I've tried pacchadi, and it's one of my favourites now! What are your go-to recipes to make with Amla? Do let me know.

I haven't added any chilli powder here as my homemade rasam powder has pepper and red chillies in it. 

Want to know that recipe as well? Type Yes in the comments section to see that recipe on the blog soon. 

However, anything that is good for your health doesn't mean eating in massive amounts. 
Eat your food as medicine. Otherwise one should eat medicines as food. 

     To Make this recipe, you'll need : 

Amla - 3 big sized 

Tomato - 1 big sized 

Oil - 2 teaspoons

Garlic pods - 3 

Mustard seeds - 1/2 teaspoon 

Cumin seeds/ jeera - 1/2 teaspoon 

Dried red chilli - 2 

Curry leaves - 1 sprig 

Asafoetida / hing - 1 or 2 puffs 

Turmeric powder - 1/2 teaspoon 

Rasam podi/ powder - 3 teaspoons 

Salt - to taste 

Method : 

1. Begin by chopping the amla by discarding the seed and the tomatoes, and grind them into a fine paste using the necessary water. 

2. Now, in a cooking pot, add oil, followed by mustard seeds, cumin seeds, garlic pods, 

red chillies (no picture), curry leaves, and asafoetida.

3. When the tempering is all well cooked, add the amla and tomato paste, followed by turmeric powder and salt. Add water according to the sourness of the amlas and the rasam consistency. Add the rasam powder, and check for taste. Boil this rasam for 1 to 2 minutes and garnish with coriander if you wish. 

4. It's done! 

Thank you for visiting Blessy's Kitchen😀.

See you soon.