GUTTI VANKAYA KURA - ANDHRA STYLE STUFFED BRINJAL CURRY

Ingredients :

• Tender violet small brinjal - 1 / 2 k. g. [ even sized ]
• Big onions - 1 / 4 k. g. [slice  length  wise ]
• Tamarind paste - 2 tsp
• Salt - as required
• Turmeric powder - 1 / 2 sp
• Dhaniya  jeera  powder - 2 sp
• Red chilli powder - 2 to 3 sp
• Sugar - 1 / 2 sp
• Ghee - 1 / 2 sp
• Oil - 3 to 4 tabl. sps.
• Curry leaves - little 
• Chopped coriander leaves - little

For seasoning :

• Cumin seeds - 1 / 2 sp
• Dhaniya  - 1 / 2 sp
• Curry leaves - little

Grind together :

 [ fry onion in deep curved pan till it gets roasted well. Strain excess oil and allow to cool. Then add dhaniya, jeera powder, red chilli powder, salt, turmeric, tamarind paste. Grind to a smooth paste. after that mix ghee and keep aside.]

Method :

Select tender even sized brinjal. Cut into four from bottom side [ not near stem ] half way through so that brinjal remains whole.Keep in water till required.  After removing from the water, stuff masala inside brinjal. Take a deep curved pan or vessel. Heat oil add seasoning, arrange the bringals in that with the remaining masala on top along with 1 glass of water. Reduce the flame and cook till brinjal becomes soft. Add sugar and mix well. Garnish with chopped coriander leaves. While serving keep brinjal in a plate pour  the gravy  on top. It goes well with roti and rice. Your tasty kuthi vankaya kura is ready.

Note :
 [ some brinjals take long time to cook. If water is not enough add in between. Do not allow the masala to stick to the pan. Stir carefully in between. ]  


Garlic - 2 flakes [ optional ]

PAPAYA RASAM RECIPE - RASAM WITH PAPAYA

Ingredients :

• Finely cut ripe papaya - 1 / 2 cup
• Dhal water - 2 cups [ strained from cooked thuar dhal ]
• Green chilli - 1 [ slit in to 2 pieces ]
• Dry red chilli - 1 [ broken ]
• Tamarind paste - 2 teaspoon
• Ripe red tomatoes - 2 to 3 [ grind to smooth paste ]
• Turmeric powder - 1 / 2 sp
• Sambhar powder - 1 1 / 2 sp
• Red chilli powder - 1 / 2 sp [ this gives nice colour ]
• Sugar - 1 / 2 sp
• Asafoetida - 1 / 4 sp
• Curry leaves - little
• Corriander leaves - little
• Black pepper, jeera powder - 1 / 2 sp
• Salt - as required
• Ghee - 2 sp
• Mustard seeds - 1 sp

Method :

Take one big vessel. Add tomato paste, tamarind puree, slit green chilli, broken red chilli, salt, turmeric, red chilli powder, sambhar powder, asafoetida, sugar   along with enough water. Allow to boil for 10 mints in lower flame. When the raw smell goes add dal water, and cut papaya pieces.  Boil for another  5 mints, heat ghee add mustard seeds, curry leaves, cumin, pepper powder, fry for a minute and add to boiling rasam. Remove from the gas and garnish with chopped coriander leaves. Enjoy with steamed rice .

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                                                                Panner [ rosewater ] rasam

    Ingredients :

• Tamarind - gooseberry size [ nelekkai alauv ]
• Water - 3 to 4 cups
• Rose water - 2 tbl. sps.
• Green chillies - 3 to 4
• Thuar dahal water - 1 / 2 cup
• Cumin & pepper powder - 1 tsp
• Coriander leaves - little
• Rose petals - to garnish [ little fresh & pink ]
• Salt & sugar - as required
• Ghee & mustard seeds - to season

Method :

Soak tamarind in water squeeze and take extract, dilute with water. Add thuar dhal water, salt and sugar. Then heat ghee add mustard, slit green chilli, cumin pepper powder, fry for a minute and to tamarind extract. Boil for 5 minutes. Remove from the fire and add rose water. Garnish with rose petals and coriander leaves. Your tasty easy panner rasam is ready.