Gutti Vankaya Koora / Stuffed Brinjal Curry (Semi Dry)

Recipes Cooked, Photographed and Written by Praveena

Prep Time:5mins  Cooking Time:10-15mins   Cuisine:Indian

Brinjals/Eggplants are rich in fiber, potassium, vitamin B-6 , hence it lowers the risk of heart disease. Its a low-carb, nutrient-dense, calorie-poor food , so its a great food to help you lose weight. One cup of eggplant/brinjal contains only 8gm of carbohydrates (info from internet).

Stuffed Brinjal/Gutti Vankaya/Bharwa Baingan is the most famous/liked Indian recipe using small brinjal/eggplants. There are many different recipes for stuffed brinjal, while this is one of them that I learnt from my innovations.  I’m sharing this recipe after trying and testing couple of times. Its the quickest recipe which can be made within 10-15 mins, with a condition that you have fresh ingredients for stuffing.

Any veggie with an edible stuffing is the best way for me to make my two daughters bouncy. Don’t know why, but they are absolutely in love with stuffed veggies. So, why dont you try this ,Vegan and Glutenfree recipe of my own! 🙂

Before starting to cook, don’t forget to see the Tips which I mentioned at the end.

You might try my other Curry recipes here⇒ Curry / Koora / Stir Fry

Related Posts: Stuffed BitterGourd / Karela / Kakarakaya Ullikaaram Koora , Stuffed Banana Peppers / Gutti Mirapakaya , Brinjal-Tomato Curry / Vankaya-Tomato Koora , Brinjal – Green Peas Curry / Vankaya -Bataani Koora

 

Ingredients:

  • Brinjal/Eggplant/Vankaya – 4 (small size)
  • Salt – 1 teaspoons
  • Green Chillies – 6
  • Coriander – 1 bunch / 4 to 5 twigs
  • Ginger – 1 inch piece
  • Cooking Oil – 3 tablespoon
  • Turmeric – ¼ teaspoon
  • Water – 2 to 3 tablespoons
  • Jeera / Cumin Powder – 1 teaspoon
  • Desiccated / Fresh Coconut – 1 tablespoon

Special Ingredients:

  • Jeera / Cumin Powder
  • Desiccated Coconut / Dry Coconut

Procedure:

  • Firstly, gather all the ingredients onto the kitchen counter. 
  •  

  • Take the green chillies, ginger, coriander leaves into a grinder/blender and pulse them to a fine paste.
  • Transfer this paste into a small mixing bowl.
  • Add the Jeera / Cumin Powder , Desiccated / Fresh Coconut and salt into the same bowl.
  • Mix up everything thoroughly and set aside.
  • Take the brinjals/eggplants, wash them and wipe clean them.
  • Cut the edges on one side, and slit them into 4 parts only on the same side. See pic below.

    27084111958_002bb1fe54_o
    Brinjal/Eggplants being slit into 4 parts on one side
  • Using a small spoon fill in each brinjal/eggplant/vankaya with the stuffing which we kept aside. If the mix is leftover then keep it for later use.
  • Now take a frying pan that is suitable to fit all the stuffed brinjals/eggplants.
  • Pour the 3 tablespoons of oil in the pan, and heat it on stovetop under medium flame.
  • Gently drop in the stuffed brinjals/eggplants (which we kept aside) into the pan. See pic below.
    43683791154_0ca0ebf6b3_o
    Frying pan with Brinjal/Eggplants/Vankayalu filled with the stuffing 
  • Sprinkle 2-3 tablespoons of water onto the brinjals/vankayalu and close the pan with lid.
  • Let the brinjals/vankayalu cook and soften.
  • After 5-6 mins open the lid and turn each brinjals/eggplants/vankayalu onto the other side and close the pan again with lid.
  • After 5 mins open the lid and check if the brinjal/eggplants/vankayalu are cooked/softened perfectly.
  • Then add the leftover stuffing mix onto the cooked brinjal/eggplants/vankayalu and gently turn them. See pic below.
    44401202711_ed18bebc66_o
    Stuffed Brinjal / Eggplant (Semi Dry) Curry / Gutti Vankaya in a serving bowl
  • Switch the flame off and garnish the curry with chopped coriander.
  • Transfer it to a serving bowl. Done!!

Tips:

  • Bear in mind while slicing the brinjals/vankaya that only one side is slit.
  • Adjust the salt and spice as per your taste.
  • This doesn’t have a completely wet/ completely dry stuffing. It has a semi-wet stuffing so would make the brinjals soften quickly.
  • The stuffing can be made well before and stored in fridge for upto 3-4 days.

Result:

  • The taste of this curry is just ultimate, and the texture is ofcourse very soft witht he aroma of coriander/cumin dominating.
  • I bet you cant stop eating just one brinjal.
  • We had it along with hot steamed rice and ofcourse my 2 daughters just adored me for making this.
    44401202711_ed18bebc66_o
    Stuffed Brinjal / Eggplant (Semi Dry) Curry / Gutti Vankaya in a serving bowl

You can Pinit here, Pinterest Link:

Do leave a comment or hit the like or follow button, just in case you like my recipe! 

You can explore my other recipes by clicking the Recipe Category

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No Onion – No Garlic Recipes

Recipes Cooked, Photographed and Written by Praveena

In India, for many occassions and festivals, we prefer to make ALL the recipes which do not call for Onions & Garlic. Or else we just eliminate the usage even if the recipe demands so.

Apart from the above, few people might be allergic to Onion/Garlic/Both, might not be liking the smell of it. So, I am sharing here a collection of all the recipes that do not use Onion & Garlic at all. Irrespective of which the dish turns out ultimately delicious. Try them if you haven’t yet! Click on each link below to get its recipe with stepwise pics. 🙂 

CHUTNEY / PACCHADI / DIP: 39217635694_50a929685f_o

CURRY / KOORA / SABZI: 40650205352_56ae6165cd_o

DAL / LENTIL STEWS / PAPPU / PULUSU  39797365545_c9ebfeb6e0_o

RICE  41232206171_7d98c51436_o

STARTERS 42947989692_01704224a7_o

You can Pinit here, Pinterest Link:

Do leave a comment or hit the like or follow button, just in case you like my recipe!

You can explore my other recipes by clicking the Recipe Category

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Sprouted Red Beans – Potato Salad / Chat

Recipe Cooked, Photographed and Written by Praveena

Prep Time:5mins   Mixing Time:10 mins   Cuisine:Indian

Red Kidney Beans / Rajma have excellent health benefits. Some of them are⇒⇒ Lowers cholesterol, high dietary fibre, improves memory, boosts energy, Anti-oxidant properties, powerhouse of proteins, natural detoxifier, prevents hypertension (info from internet).

During weekends, for dinner I prefer to make salads. Weekends lunch is always an elaborated brunch at my home, and so we feel full even until 7PM. For such scenes I prefer to make salad, which are quite easy to make and healthy to eat. This salad recipe is just a makeover recipe from my own ideas. But, yes it tasted pretty well, why will it not be, after adding so many healthy and flavourful ingredients. 🙂 

Before starting to cook, don’t forget to see the Tips which I mentioned at the end.

I already have a post on how to soak, boil and get sprouts, link here : Sprouts

You might look at my other Starters / Snacks and Salads & Soups 

Related Posts: SweetCorn-Pomegranate Salad / Kosambari Chana-Aloo Chat / Chickpeas-Potato Salad

44033746395_6628f690f1_o

 

Ingredients:

  • Boiled Potatoes – 2 (medium size)
  • Sprouted Red Kidney Beans / Rajma – 1½ cup (boiled)
  • Green Peas – 1 cup (boiled) 
  • Coriander/ Kotthimeera – 4 to 5 twigs
  • Mint/ Pudina – 1 fistful of leaves
  • Tomato – 1 large
  • Spring Onions – 4 
  • Ginger – 1 inch piece
  • Lemon Slices – 2
  • Tomato Sauce/Ketchup –  3 tablespoons
  • Sev/ Crushed Crisps – 2 tablespoons
  • Pumpkin Seeds – 1 tablespoon (optional)

Ingredients for dressing:

  • Dry Chilli Flakes – ½ teaspoon
  • Lemon Juice – 2 tablespoons
  • Honey / Maple Syrup – 2 tablespoons
  • Salt – as per taste
  • Indian Chat Masala/ Curry Masala – ¼ teaspoon
  • Olive Oil – 2 tablespoons (optional)

Special Ingredients:

  • Sev/ Crushed Crisps
  • Mint/ Pudina
  • Coriander/ Koththimeera
  • Lemon / Lime

Procedure:

  • You can go through my post, about how to soak, how to sprout the beans and how to cook sprouts, link is here⇒  Sprouts
    44252144264_6265acf1a1_o
    Red Kidney Bean / Rajma Sprouts in a colander
  • Take the boiled potatoes and gently cut them into bite size cubes.
  • Wash the vegetables (mint, spring onions, tomato, coriander, ginger) and chop them finely.
  • Put aside, half of the chopped coriander leeaves for garnishing.
  • Take rest of all the ingredients into a large mixing bowl as shown below. 
    44897228082_225ae8b985_o
    All Ingredients taken into a mixing bowl, for the dressing to be poured
  • Into a small bowl, add all the ‘Ingredients for dressing’. See pic below. 
  • Mix them thoroughly using a small spoon. 
    30009015677_af136d91ae_o
    ‘Ingredients for dressing’ taken into a small bowl
  • Pour the dressing onto the ingredients in salad bowl.
  • Just give a gentle mix, that the spices and dressing are well coated to the chickpeas and potatoes.
  • Using 2 spoons in both the hands, very gently fold in everything.
  • Top it up with the Sev/ Crushed Crisps.
  • Garnish with Tomato Sauce / Ketchup and the remianing chopped coriander leaves as in pic below. Done!!
    44033795975_3f011c37a8_o
    Salad is garnished with chopped coriander and tomato sauce/ketchup

Tips:

  • Instead of sprouts you can use just red kidney beans / rajma in this recipe.
  • Adjust the salt and spice as per your taste.
  • You can replace potatoes with any other vegetable or eliminate them.
  • I did not use Oil in this recipe, hence gave it as an optional ingredient.
  • This is quite a filling salad recipe, very much suitable as a starter for any party, platter.
  • This salad can be chilled in refrigerator and served, especially in summers.
  • It stays good upto a week when refrigerated.

Result:

  • The texture of this salad is soft and chewy, while the taste is fabulous.
  • This salad is so filling that we didn’t feel like having anything else for our dinner.
  • My kids loved it as much as we did.
    44033746395_411798326c_o
    Sprouted Red Kidney Beans / Rajma – Potato Salad / Chat served

You can Pinit here for later, Pinterest Link:

Do leave a comment or hit the like or follow button, just in case you like my recipe! 

You can explore my other recipes by clicking the Recipe Category

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Stuffed Banana Peppers / Gutti Mirapakaya

Recipe Cooked, Photographed and Written by Praveena

Prep Time:5 mins   Cooking Time:10 mins   Cuisine:Indian

Banana Peppers are a good source of Vitamin A, B-6, C , fiber, folate and very low calories. All these nutrients are very important for healthy heart and reduce the risk of cancer (info from internet).

This recipe is not something I learnt from my Mom or somewhere else, but its my own makeover recipe.  It truly turned out extremely tasty that we felt like having more.

This is a ofcourse Vegan & Glutenfree recipe, yet it has protein rich stuffing as we are using ground nuts & sesame seeds.

Related Posts: Stuffed Brinjal Dry Curry / GuttiVankaya Podi Koora Stuffed BitterGourd / Karela / Kakarakaya Ullikaaram Koora

Before starting to cook, don’t forget to see the Tips which I mentioned at the end.

Ingredients:

  • Banana Peppers / Bajji Mirchi – 5
  • Salt – as per taste
  • Peanuts / Palleelu – 2 tablespoons
  • Sesame Seeds / Nuvvulu / Til – 2 tablespoons
  • Cumin / Jeera – 1 tablespoons
  • Turmeric powder – ¼ teaspoon
  • Besan / Chickpea Flour –  2 tablespoons
  • Coriander Leaves – a handful
  • Water – as required
  • Cooking Oil – 3 tablespoons

Special Ingredients:

  • Peanuts / Palleelu
  • Sesame Seeds / Nuvvulu / Til
  • Besan / Chickpea Flour

Procedure:

  • Put a medium size pan on stovetop under medium flame.
  • Add the Peanuts/Palleelu, SesameSeeds/Nuvvulu and Jeera/CuminSeeds to the pan.
  • Dry roast until you get a pleasant aroma.
  • Switch the flame off and let them cool completely.
  • In the meanwhile, take the Banana Peppers / Mirchi wash with running water and dry them with a kitchen towel. 
    31034747338_fff4e34229_o
    Banana Peppers / Bajji Mirchi washed and pat dried
  • Slit them length wise and make an opening to insert the stuffing.
  • Wash the coriander and chop it finely.
  • Take the roasted items into a spice blender /  mixer and make into fine powder.
  • Transfer this into a separate bowl, along with the salt, besan/chickpea flour and half of chopped coriander leaves.
    31034691628_b1c995af4b_o
    Curry Powder ready for stuffing
  • Add enough water and make it into a thick paste.
  • Using a tiny spoon fill all the peppers/mirchi with this spice powder mix.
    29971313507_e1ebc7bdf6_o
    Stuffing filled in the slit Banana Peppers / Mirchi
  • Put the same pan on stovetop under medium flame, add the oil and let it heat.
  • Place each of the peppers gently onto the pan and close it with lid.
  • After 5-7 mins, open the lid and turn each pepper to the other side.
    44857675092_24172b4270_o
    After 5 mins on stovetop, the peppers turned to the otherside
  • Close the pan with lid, and let it cook this side for more 5 mins.
  • Check if they are properly cooked and then switch the flame off.
  • Garnish with chopped coriander leaves and serve. Done!!

Tips:

  • Try not to remove the stalk from the peppers.
  • Just slit the peppers length wise, but be careful not to cut them, just make an opening to insert the stuffing.
  • I did not add any extra spice for the stuffing, as the peppers itself are hot enough.
  • Adjust the salt and spice as per your taste.
  • You can make the powder for stuffing, in advance and then use it whenever needed.

Result:

  • These stuffed peppers seem to be spicy but they aren’t.
  • We had these as a side with steamed rice along with a spoonful of ghee/butter. 
    31034504118_c3b7f72c8d_o
    Stuffed Banana Peppers / Gutti Mirchi ready to be served

You can Pinit here for later use, Pinterest Link :

Do leave a comment or hit the like or follow button, just in case you like my recipe! 

You can explore my other recipes by clicking the Recipe Category

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