Gutti Vankaya Kura

Gutti Vankaya Kura

 This special enhanced Andhra Style Eggplant Poppy Seeds Curry is an absolute necessity attempt formula. The fundamental contrast between this curry and others is that there is no coconut at all in it. The masala base is fundamentally set up with poppy seeds, which gives a nutty flavor and surface to the curry. For all curry sweethearts, this phenomenal dish is an absolute necessity attempt dish. 

Serve Andhra Style Eggplant Poppy Seeds Curry alongside Andhra Style Palakaru Vepadu and Tava otherwise known as Skillet Paratha or steamed rice for a work day dinner. 

Prep in        Cooks in        Total time        Serving

15 mins          30 mins          45 mins                04

 Ingredients

To be Ground To paste

1/2 teaspoon Methi aka Fenugreek Seeds

3 tablespoons Poppy seeds

 Main Ingredients

8 Baingan (Brinjal / Eggplant)

2 tablespoons Sunflower Oil

1/2 teaspoon Mustard seeds

1/2 teaspoon Cumin seeds (Zeera)

4 cloves Garlic , finely chopped

1 tablespoon Red Chilli powder

1 tablespoon Coriander Powder (Dhania)

1/2 teaspoon Turmeric powder (Haldi)

1/4 teaspoon Methi aka Fenugreek Seeds

30 grams Tamarind - soaked and pulp extracted

1 tablespoon Jaggery

Salt as per taste

 Preparation of  Vankaya Gasagasala Kura | Andhra Style Eggplant Poppy Seeds Curry Recipe - 

To begin making the Andhra Style Eggplant Poppy Seeds Curry recipe/ Vankaya Gasagasala Kura, dry roast poppy seeds until it starts to change the colour.

Remove from pan immediately and let it cool. Dry roast methi aka Fenugreek seeds too and remove from flame.

Into a blender add poppy seeds, methi aka Fenugreek seeds with 1/4 cup water and blend into a paste.

Wash and pat dry the brinjals. Remove the stem and make a cross incision. Fry it in oil for about 4 to 5 minutes until it is roasted and cooked. Remove the fried brinjal and keep aside.

Into the same pan, add little more oil if the pan turns dry, add the mustard seeds, cumin seeds and allow it to crackle.

Then add the poppy seed masala paste, turmeric powder, red chili powder and coriander powder. Saute cook for 5 to 6 minutes. Pour tamarind juice and 1/2 cup water, salt to taste and jaggery, bring the Gasagasala Kura mixture to boil.

Let it continue to simmer on medium flame for 5 to 7 minutes. After 5 minutes add fried brinjal and cook for 5 to 8 minutes. Check the salt and seasonings and adjust to taste according.

Turn off the heat and transfer the Vankaya Gasagasala Kura to a serving bowl

Serve Andhra Style Eggplant Poppy Seeds Curry recipe/ Vankaya Gasagasala Kura  along with Andhra Style Palakaru Vepadu and Tawa Paratha for a weekday meal.

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