Wednesday, November 18, 2015

Gutti Vankaya Curry with Gasagasalu/Poppy Seeds

Guthi Vankai with Gasagasa paste


Black Vankayalu/Brinjal - 8 small size preferably - make slits + shape and keep them in water
Poppy seeds/ Gasagasalu - 3tbsp
Groundnut - 12
Oil - 2tbsp
Onion - 1 small
Mustard seeds - 1tsp
Jeera- 1tsp
Tamarind - small lemon size juice squeezed
Bellam - small piece for taste, (optional)
Chilli powder - 2tsp
Turmeric - pinch
Dhaniya powder - 1tsp
Jeera Powder - 1tsp
GGP/Ginger GArlic Paste - 2tsp
Salt to taste

For Gasagasa Paste:

  • Dry roast poppy seeds and ground nuts in a pan separately
  • Firstly add poppy seeds in a blender and make it a powder and then add the groundnut into it and make it a fine paste, keep aside.


  • Heat oil in a pan and drop the slit whole brinjal and fry them on all sides till they turn the color to brown/black and keep aside.
  • In the same pan add the remaining oil, add mustard seeds, jeera, and onions, fry for a few mins and then add GGP, chilli powder, turmeric, dhaniya, jeera powder, and fry for 3 mins.
  • Take tamarind juice in two cups of water and add to the above mix. When it is starting to boil add the gasagasa paste and mix well for 4-5 mins.
  • Adjust the salt and chilli powder as per taste. Drop the fried brinjal/vankayalu into it and keep the lid.
  • Cook it for around 25-30mins till the gravy turns into thick gravy or as per consistency needed. 
  • Serve it with rice or chapatis.

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