What’s one of the simplest ways to cook dinner brinjal in South Indian delicacies? It was this query that sparked a captivating dialogue with Munichandrudu E, Chef De Cuisine Hilton and Hilton Garden Inn at Bengaluru Embassy Manyata Business Park. We have been at Neer, the lodge’s poolside restaurant that rounds up coastal specialties from throughout South India. Our menu for the night time Neer was stuffed with fascinating twists to traditional South Indian recipes like an elaneer payasam. During my go to to the lodge, I additionally tried the traditional Andhra-style Gutti Vankaya Kura, a flavourful dish with stuffed child aubergines. This thick curry tastes equally good with rice or rotis and is kind of much like the Enne Badanekai from Karnataka. It was this dish that made me consider that stuffing brinjal with a paste or masala is without doubt one of the finest methods to cook dinner brinjal. Peanuts are a recurring ingredient in Andhra delicacies and this dish incorporates the flavours of peanuts and sesame seeds.
Now, try the 2 scrumptious stuffed brinjal recipes from Karnataka that you should give a attempt.
Recipe 1: Gutti Vankaya Kura
Recipe courtesy: Munichandrudu E, Chef De Cuisine, Hilton and Hilton Garden Inn at Bengaluru Embassy Manyata Business Park.
Ingredients:
For Coarsely floor masala:
20 gms Peanuts
10 gms Sesame Seeds
10 gms Whole Coriander
10 gms Whole Red Chilly
5 gms Fenugreek Seeds
5 gms Cumin Seeds
5 gms Black Peppercorn
For Gravy:
60gms or 4 tbsps. of Gingelly oil
5 gms entire Red Chilies
5 gms Mustard Seeds
3 gms Fenugreek Seeds
5 gms Cumin Seeds
10 gms chopped Garlic
5 gms Curry Leaves
50 gms Shallots
30 gms chopped Tomato
30 gms Tamarind pulp
10 gms Red Chilli Powder
5 gms Coriander Powder
5 gms Turmeric Powder
20 gms Salt – regulate to style
20 gms Jaggery
60 gms or 3-4 small Brinjals with stalk
60 gms coarsely floor masala
Method:
•Slit brinjals and soak in salted water.
•Roast all dry components for masala powder one after the other. Grind to a rough paste.
•Stuff half of the coarsely grounded powder into slit brinjals and hold apart.
•Add 30 gms gingelly oil to a pan.
•Add crimson chilies and mustard seeds to scorching pan. Let them splutter.
•Add fenugreek, cumin, chopped garlic and let it flip deep golden brown.
•Add the curry leaves and shallots and sauté till it turns brown.
•Once it modifications its color to brown, add chopped tomato and tamarind pulp and a few water to cook dinner tamarind until it’s not uncooked anymore.
•Now add crimson chilli powder, turmeric powder, coriander powder and salt.
•Finally end with jaggery and left over coarsely grounded powder.
•While the gravy simmers, in one other pan shallow fry the stuffed brinjals until gentle.
•Once the brinjals are gentle add them to gravy slowly together with the surplus oil.
•Garnish with chopped coriander and serve scorching.
Also Read: Brinjal, Aubergine Or Eggplant? Know The Fascinating History Of This Powerhouse Vegetable
Photo Credit: Hilton and Hilton Garden Inn at Bengaluru Embassy Manyata Business Park.
Recipe 2: Ennai Kathirikai
Recipe courtesy: Chef Ashish A Kumar, Sous Chef, Four Seasons Hotel Bengaluru
During my final go to to Cur8, the all-day diner at The Four Seasons Hotel Bengaluru, I attempted out one in every of my favorite brinjal dishes from Tamil Nadu. This dish stood out of their Sunday brunch buffet that options an intensive number of dishes from South India. Ennai Kathirikai interprets to brinjal cooked in oil, the flavours of gingelly oil mix with a beneficiant amount of shallots and garlic on this scrumptious curry. Again, this can be a dish the place the masala is ‘stuffed’ into child aubergines.
Ingredients:
Shallots: 50 gm
Garlic: 50 gm
Tomato: 30 gm
Baby aubergine: 150 gm
Curry leaves: 1 gm
Gingelly oil: 30 ml
Mustard seeds: 2 gm
Fenugreek seeds: 2 gm
Kashmiri crimson chilli powder: 8 gm
Turmeric powder: 8 gm
Coriander powder: 8 gm
Tamarind pulp: 2 ml
Salt: to style
Onion: 50 gm
Jaggery: 100 gm
Method
For the stuffing:
•Cut the Baby Aubergines into two halves and fry. Keep apart.
•Use the interior contents of the child Aubergine so as to add the stuffing.
•Saute the garlic and finely chopped onion in oil until they flip golden.
•Add the chopped tomatoes with coriander powder and tamarind pulp. Also add salt (to style) was added to it. Salt was added as per style.
•Add the child aubergine to the above combination.
For the gravy:
•‘Temper’ the mustard seeds, fenugreek seeds and curry leaves.
•Add the finely chopped shallots and garlic have been added and sauté until they flip golden.
•Add the chopped tomatoes and cooked till they turn out to be mushy.
•Add the spices – turmeric powder, Kashmiri chili powder and coriander powder.
•Add tamarind pulp, and jaggery water, stir effectively and cook dinner on a low flame for 8-10mins with the lid on.
•Serve the ennai kathirikai with rice or dosa.
Source web site: meals.ndtv.com
