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Gutti Vankaya Kura And Kandi Podi By Chef Rakesh Raghunathan
Also known as - Gutti Vankaya Kura
Gutti Vankaya Kura is an Andhra style eggplant preparation. Kandi Podi or Curry Leaf Powder is a popular accompaniment with ghee rice. Chef Rakesh Raghunathan shares the step-by-step recipe.
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INGREDIENTS
For gutti vankaya kura
4 brinjal
3 tsp groundnuts
1 piece ginger
5 cloves garlic
3 tsp chopped coconuts
1 tsp coriander seeds
1 tsp cumin seeds
3 - 4 cardamoms
4 - 6 cloves and bay leaves
1 cinnamon stick
1 tsp red chilli powder
1/2 tsp turmeric powder
1 cup tamarind water
2 tsp sesame oil
For kandi podi
1/2 cup red gram
1/2 cup fried gram
1 tsp cumin seeds
3 - 4 dry red chillies
Asafoetida
10 - 15 cloves garlic
PREPARATION
- Heat a pan, and dry roast 1 tsp cumin seeds, 2 tsp coriander seeds, cloves, cardamom, Cinnamons, garlic, grated ginger, chopped onions, chopped coconut and groundnuts.
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- Then add red chilli powder, turmeric powder and sauté well.
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- Transfer the roasted ingredients to a mixer jar, add some water and grind it.
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- Stuff the paste in brinjals
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- Heat oil in a pan, add 1 tsp mustard seeds and 1 tsp cumin seeds and fry the stuffed brinjal in it, let it boil.
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- Now add tamarind water, salt and the remaining paste.
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- Simmer the gravy until it reaches a thick consistency.
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- Heat a tsp oil in a pan, roast asafetida in it and keep it separate.
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- Then fry red grams, 4 or 5 dry red chilli, curry leaves, garlic, fried grams, cumin seeds until they turn golden brown.
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- Once the roasted ingredients cool down, blend them into a smooth powder with salt as needed.
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- Serve spoon full of kandi podi with hot rice and ghee.
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