Gutti Wonkai - Andhra styled Stuffed brinjal in a tangy sauce

     Brinjal is not so pampered member of our kitchen.  They are utmost relished as spicy biriyani rice or as an curry.  They were in need of an desparate lift and this is why I bumped into one of my precious collections, 'The Essential Andhra Cookbook' by Bilkees I. Latif.  This book has various dishes as Hyderabadi and Telangana specialities.

So browsing under the vegetarian section, I got this Gutti Wonkai.  The ingredients were as simple, as to find in any South Indian Kitchen.  With sambhar and rice made, I moved on to make these.  Green chilly and coriander imparted an nice flavour to the brinjals.  And they tasted great with rice, though recipe suggested with roti.  After an good review from my mate, this is going to be an regular menu at our kitchen. Let's move on to the recipe.

Tawa tossed aubergine with ketjap manis dressing

 This week, for cookbook challenge,  I choosed my dish from this month's Good Food magazine.  Grilled aubergine, tossed with ketjab manis dressing, has an perfect match with dal rice or rice with curry.  The ketjab manis dressing is sweet saucy yet tangy in taste.  The major part is soya sauce with an slight garlic and chilly twist.  

Together with ketjab manis, my pan tossed aubergines went well and that had an blast of flavours with dal rice.  Kindly try this one and let us know.

Kathrikkai kara kuzhambu

   If anybody asks me what cuisine/which country's food you love, my only answer is Indian food, especially south-Indian food.  A one shot of  hot kara kulambu with appalam would drool my tongue and I can firmly say that it won't be equal to McD's Burgers or KFC chicken. :P  :P

 

When I came across karakulambu from Swathi Iyer's blog, I could hardly resist than giving this godly curry, an try.  You can view her post here.  She has prepared an mixed vegetable curry, since I am an brinjal-freak I prepared kulambu with brinjals.  I must say that I fell in love with them.  Thanks to Swathi Iyer, for introducing this godly curry to me :) 

Bisibela baath

   Bisibela baath, a two-word recitation and that dates back to my school days where my mother used to prepare on every saturdays.  Served hot with ghee, these would literally melt in my mouth. This meal, as such is heavy on ur stomach and will mesmerize your mind wanting for more!!!!!!!   Back at home, found best time to prepare, that is on sunday when my hubby (who always requested to make some) was there to support   :P  :P

     Bisibela baath, orginating from Karnataka cuisine lets out meaning like "Hot Lentil Rice" .  Here,  an array of vegetables (Brinjal, snakegourd, pumpkin, carrot, beans, drumstick etc) are cooked in dal tempered like sambhar style.  Cooked rice is mashed, added to the dal and masala comes at the end.  The much interesting part of cooking bisibela baath is its spice mix.  Since I luved my mom's, called her and got her ratios.  Tweaking a bit, I proceeded and yes !!!!!  Bisibela baath was very awesome, it got over by end of the meal!!  :)  

Avial

      Hi guys, hope you all had an amazing weekend!!  Here I have my parent-in-laws (finally got releived from babysitting for sometime) for an vacation visit.  Had an awesome time with them :) So, as I had told you in my previous posts, am an active member of Jagruti mam's Cyber partystyle cooking (You can view more details here) For this month's challenge I had prepared handvo, and as we have party over here, I prepared Sini's Avial.  Sini had prepared excellant avial and gave handy tips to acheive great taste too!!  I really appreciate her doing this, and that gave me very ease to prepare the same.
 

   


    I  prepared avial along with hot rice and vathakulambu.  Avial was excellant with such an combo.  Avial, itself can be had with hot rice.  It was very tasty and the aroma filled my entire home :)  And yes, Sini's preparation technique and methodology was simple to acheive great product.  Finally, my husband luved it and appreciated me for making lunch much healthier.  After all this,  I did felt bad, 'why didn't I prepare this before?? What took me so longggg? '   So,  guys, this avial is gonna top my regular food timetable  :)

So, let us move to avial making

Thai green curry

   This is my second post to Thai curry (apart from thai red curry posted before)

Ingredients required

To make thai green paste

• 3-4 thai chilly/green chillies
• 4-5 Kaffir lime leaves
• 1 tsp grated lemon zest (yellow part forming lemon's skin)
• 1/2 cup of chopped coriander leaves
• 2-inch piece of galangal/ginger
• 4-5 garlic cloves
• 1/2 tsp white pepper powder
• 1/2 cup finely sliced shallots
• 1/4 cup soy sauce

other

• 1 cup of mixed chopped vegetables like broccoli, brinjal, cabbage, carrot
• 1/2 cup of partially cooked baby potatos (pressure cooked for one whistle, deskinned)
• 4 tsp of oil
• 1 cup of coconut milk
• Salt, to taste

Bharwan Baingan Recipe | Easy Stuffed Brinjal Masala

Bharwan Baingan is a delicious way to turn simple brinjals into a flavorful Indian side dish. The combination of roasted peanuts, coconut, aromatic spices and tangy tomato puree gives the stuffed brinjals a wonderful balance of spicy, nutty and savory flavors. Serve it hot with roti, chapati, dal-rice or steamed rice for a comforting homemade meal. If you love traditional Indian vegetable recipes, this stuffed brinjal masala is definitely worth trying!

Ingredients

For the Bharwan Baingan

• 7–8 small purple brinjals (baingan/eggplant)

For the Stuffing

• 1 tsp roasted and crushed peanuts

• 2 tsp grated fresh coconut

• ¼ cup finely chopped onions

• ¼ tsp white sesame seeds (optional)

• 1 tsp garam masala

• 1 tsp roasted cumin seeds (jeera)

• ½ tsp coriander seeds (dhaniya)

• ½ tsp crushed black pepper

• ½ tsp red chilli powder

• ½ tsp salt, or to taste

For Tempering

• 3 tsp oil

• ½ tsp mustard seeds (rai)

• ½ tsp cumin seeds (jeera)

• 3–4 curry leaves, finely chopped

For the Gravy

• 4 tsp tomato puree

• ½ tsp salt, or to taste

• ½ tsp garam masala

• 3 tsp finely chopped fresh coriander leaves, for garnish

Method

Prepare the Stuffing

1. Add the roasted peanuts, grated coconut, chopped onions, sesame seeds, garam masala, roasted cumin seeds, coriander seeds, crushed pepper, red chilli powder and salt to a blender.

2. Blend or pulse until you get a coarse, flavorful stuffing mixture. Do not make it into a smooth paste. Keep the stuffing aside.

Prepare the Brinjals

3. Wash the brinjals thoroughly and pat them dry.

4. Keeping the stem intact, make two deep slits across each brinjal—one horizontal and one vertical. Be careful not to cut all the way through, so the brinjal remains whole.

5. Gently open the slits and stuff each brinjal generously with the prepared masala.

6. Arrange all the stuffed brinjals on a plate and keep them ready for cooking.

Cook the Bharwan Baingan

7. Heat oil in a kadai over medium heat.

8. Add mustard seeds and allow them to splutter. Add cumin seeds and curry leaves and sauté for a few seconds until aromatic.

9. Carefully place the stuffed brinjals into the kadai.

10. Cover and cook over medium-low heat, turning the brinjals gently from time to time so they cook evenly without breaking.

11. Once the brinjals are about halfway cooked, add the tomato puree.

12. Add salt and garam masala, then gently mix the gravy around the brinjals.

13. Cover and continue cooking until the brinjals become completely tender and the masala is well cooked and coats the brinjals beautifully.

14. Garnish with freshly chopped coriander leaves.

Serving Suggestion

Serve this delicious Bharwan Baingan (Stuffed Brinjal) hot with roti, chapati, dal-rice or steamed rice. The nutty, spicy stuffing and rich tomato masala make it a wonderfully comforting Indian vegetarian side dish.

Vangi Kothsu Recipe | South Indian Eggplant Kothsu

Vangi Kothsu is a delicious South Indian side dish made with brinjal (eggplant), moong dal, onions, tomatoes, and tamarind. This flavourful and mildly tangy accompaniment pairs wonderfully with idli, dosa, pongal, and even steamed rice.

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Ingredients Required

• 150 g brinjal (eggplant), cut into small pieces
• 100 g onions, finely chopped
• 100 g tomatoes, finely chopped
• ¼ cup moong dal
• 2–3 green chillies
• 3 teaspoons oil
• ½ teaspoon mustard seeds (rai)
• 3 teaspoons finely chopped onions
• 1 dried red chilli, broken into pieces
• 4–5 curry leaves
• 4 teaspoons thick tamarind extract
• ½ teaspoon sambar powder
• Salt to taste
• Coriander leaves, for garnish

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Method

1. Wash and soak the moong dal for about 30 minutes. Drain and keep aside.
2. In a pressure cooker, combine the soaked moong dal, chopped onions, tomatoes, brinjal pieces, and green chillies. Add enough water and pressure cook for 2–3 whistles.
3. Allow the pressure to release naturally. Mash the cooked mixture gently using a dal masher.
4. Heat oil in a kadai. Add mustard seeds and allow them to splutter.
5. Add the broken red chilli, curry leaves, and finely chopped onions. Sauté until the onions turn translucent.
6. Add the mashed brinjal-dal mixture to the tempering.
7. Stir in the tamarind extract, sambar powder, and salt to taste.
8. Simmer for about 10 minutes, allowing the flavours to blend well.
9. Switch off the flame and garnish with freshly chopped coriander leaves.

Serve hot with idli, dosa, pongal, or steamed rice.