Gutti Vankaya Pulusu/Stuffed Baby Brinjals in Tamarind Gravy | How to make Gutti Vankaya Pulusu/Stuffed Baby Brinjals in Tamarind Gravy

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ByLubna Karim
Created on 20th Nov 2015
  • Gutti Vankaya Pulusu/Stuffed Baby Brinjals in Tamarind Gravy, How to make Gutti Vankaya Pulusu/Stuffed Baby Brinjals in Tamarind Gravy
Gutti Vankaya Pulusu/Stuffed Baby Brinjals in Tamarind Gravyby Lubna Karim
  • Gutti Vankaya Pulusu/Stuffed Baby Brinjals in Tamarind Gravy | How to make Gutti Vankaya Pulusu/Stuffed Baby Brinjals in Tamarind Gravy (14 likes)

  • 0 reviews
    Rate It!
  • By Lubna Karim
    Created on 20th Nov 2015

About Gutti Vankaya Pulusu/Stuffed Baby Brinjals in Tamarind Gravy

Brinjal is my favourite vegetable….though I am bit allergic to it…I love eating this vegetable a lot…..On my last trip to MIL’s place, she made a very simple gravy based brinjal recipe which was drool worthy….My Mil’s choice of recipes are always simple with less ingredients and fresh masala’s…..All you need is a hot bowl of rice to go with this stuffed brinjal recipe to have a gratifying meal…..

Gutti Vankaya Pulusu/Stuffed Baby Brinjals in Tamarind Gravy is a delicious dish which is liked by the people of every age group. Gutti Vankaya Pulusu/Stuffed Baby Brinjals in Tamarind Gravy by Lubna Karim is a step by step process by which you can learn how to make Gutti Vankaya Pulusu/Stuffed Baby Brinjals in Tamarind Gravy at your home. It is an easy recipe which is best to understand for the beginners. Gutti Vankaya Pulusu/Stuffed Baby Brinjals in Tamarind Gravy is a dish which comes from Andhra Pradesh cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 4 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Gutti Vankaya Pulusu/Stuffed Baby Brinjals in Tamarind Gravy takes few minute for the preparation and 20 minute for cooking. The aroma of this Gutti Vankaya Pulusu/Stuffed Baby Brinjals in Tamarind Gravy make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Gutti Vankaya Pulusu/Stuffed Baby Brinjals in Tamarind Gravy will be the best option for you. The flavor of Gutti Vankaya Pulusu/Stuffed Baby Brinjals in Tamarind Gravy is unforgettable and you will enjoy each and every bite of this. Try this Gutti Vankaya Pulusu/Stuffed Baby Brinjals in Tamarind Gravy at your weekends and impress your family and friends.

  • Prep Time0mins
  • Cook Time20mins
  • Serves4People
Gutti Vankaya Pulusu/Stuffed Baby Brinjals in Tamarind Gravy

Ingredients to make Gutti Vankaya Pulusu/Stuffed Baby Brinjals in Tamarind Gravy

  • ½ kg. green baby Brinjals
  • 1 Onion finely sliced
  • 1 tbsp. Red Chili powder
  • ĵ tbsp. Turmeric powder
  • ½ tbsp. Coriander powder
  • ĵ tbsp. Cumin powder
  • 3 Garlic Cloves
  • 4 tbsp. dry Coconut powder
  • 4 tbsp. thick Tamarind paste
  • Salt
  • Oil
  • 2 tbsp. Coriander leaves chopped

How to make Gutti Vankaya Pulusu/Stuffed Baby Brinjals in Tamarind Gravy

  1. Make a fine paste of onions, red chili powder, turmeric powder, salt, coriander powder, cumin powder, garlic cloves and dry coconut powder.
  2. Wash and pat dry brinjals (keep the stems intact). Make a cross on the brinjals (by slitting the birnjals from bottom until the base, the stem part).
  3. Now take each of the brinjal and stuff along the slit with the above ground paste. Using your fingers gently push the masala inside. Repeat the process until you complete stuffing all the brinjals.
  4. Now in a heavy bottom cooking vessel add oil and add stuffed brinjals one by one. Cook covered for 2 minutes. Take off the lid and gently turn on the brinjals. Cook for another 2 minutes.
  5. Pinch with your finger or poke knife to check whether the brinjals turned soft. When they turned soft add in the remaining ground masala, which we used in stuffing and fry for another 2-3 minutes. Now add ½ cup of water and cook covered for
  6. Now add tamarind paste along with 1½ cups of water. Adjust salt and cook on low flame by giving the gravy a gentle stir. Cook till raw smell of tamarind disappears and gravy starts to thicken.
  7. Add chopped coriander and turn off the flame. Serve with hot rice or it even tastes good with phulkas.

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