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 bainghan (stuffed brinjal)

Ingredients required

• 7-8 small purple brinjals

For the filling

• 1 tsp roasted, crushed peanuts
• 2 tsp grated coconuts
• 1/4 cup finely chopped onions
• 1/4 tsp white sesame seeds(optional)
• 1 tsp garam masala
• 1 tsp roasted whole jeera
• 1/2 tsp whole dhaniya
• 1/2 tsp crushed peppercorn
• 1/2 tsp red chilli powder
• 1/2 tsp salt

To temper

• 3 tsp oil
• 1/2 tsp rai/mustard seeds
• 1/2 tsp jeera
• 3-4 curry leaves, chopped finely

Other

• 4 tsp tomato puree
• 1/2 tsp salt
• 1/2 tsp garam masala
• 3 tsp of finely chopped coriander leaves, to garnish

Method

Blend the ingredients given under filling portion, keep aside.  Wash brinjals. By holding the stem of the brinjal by ur fingers, make two slits both horizontally and vertically.

Through this gap, place ur filling prepared and arrange filled brinjals in ur plate

Meanwhile heat oil in kadaai, and add ingredients for temper one by one,  when done, placed stuffed brinjals and cook.

When brinjals are almost half done, add tomato puree followed by salt and garam masala.  Cook till done and serve hot garnished with coriander leaves

Vangi kojju (Eggplant kothsu)

This awesome south-indian sidedish can be had with dosa, idly and pongal

Ingredients required

• 150 gm of brinjal, cut into small pieces
• 100 gm of finely chopped onions
• 100 gm of finely chopped tomatos
• 1/4 cup of moong dal
• 2-3 green chillies
• 3 tsp oil
• 1/2 tsp rai
• 3 tsp finely chopped onions
• One red chilli finely broken
• 4-5 curry leaves
• 4 tsp of thick tamarind extract
• 1/2 tsp of sambhar powder

Method

Soak moong dal for half an hour,  wash them and set aside

Mix onions,moong dal,  tomato, brinjal pieces with green chillies and pressure cook for about 2-3 whistles.  Mash them using dal masher

In a separate kadaai, add oil and temper with rai, red chilli, curry leaves and onions.  Saute well

To above mixture, add mashed dal, tamarind extract and sambhar powder.  Cook on a simmer flame, add salt to taste.  Turn off the stove after ten minutes

 Garnish with coriander leaves.  Serve hot with idly.