I learn this recipe from my Andhra friend when I was in London. There was all about 3 Indian family in our flat. Weekly once all 3 of us used to eat together by cooking at one home. When my friend invited us for lunch, I found a very different recipe steam rice and Gutti Vankaya Kura or Curry. Gutti means small, Vankaya means brinjal. This vankaya curry goes well with jeera rice, plain steam rice, dosa, pulka. Instead of making plain rice I used to mix few veggies and coriander powder and steam bastami rice. This rice taste so good individually. When ever I am running out of time, I used to make this combination cooking. Much simple and rich to taste.
Ingredients for Vegetable Steam Rice:
Basmathi rice - 1 cup
Jeera - 1 1/2 teaspoon
Clarified butter/Oil - 2 tablespoon
Veggies - 3/4 cup (carrot, fresh beans)
Coriander powder -1 teaspoon
Salt - to taste
Water- 2 1/4 cup
Ingredients for Grinding:
Red chilli - 4 nos
Groundnut - 2 to 3 tablespoon (raw)
Coconut - 2 tablespoon
Coriander seeds - 2 tablespoon
Sesame seeds - 1 1/2 tablespoon
Jeera - 1 tablespoon
Chilli powder - 1 teaspoon (Optional)
Garam masala powder - 1 1/2 teaspoon
Salt - 3/4 teaspoon
Ingredients for Gravy:
Brinjal - 6
Onion - 1 (large, thinly sliced)
Tamarind juice - 1/4 cup
Ginger garlic paste - 1 teaspoon
Salt - to taste
Water - 1 cup (approximately)
Oil - 3 tablespoon
Method to make Vegetable Steam Rice:
1. Wash and soak basmathi rice for 20 mins.
2. Heat oil in a pressure cooker and add jeera to it. Once jeera is sauteed add beans, carrot to it. Saute it for 2 mins. Add basmathi rice into the pan and add salt, coriander powder. Mix well to make sure rice is coated with a layer of oil.
3. Add water to it and pressure cook it for 3 whistle.
Method to make Masala:
1. In a kadai, dry roast groundnut and red chilli. Once they are completely roasted, add coriander seeds, coconut, sesame seeds, jeera one by one and saute well until all ingredients are roasted.
2. Allow them to cool off and blend all the roasted ingredients in mixer by adding chilli powder, garam masala, salt.
3. Once all ingredients are powdered add little water and blend again to make fine paste.
Method to make Gutti Vankaya Kura:
1. Wash brinjal and cut them into x shape from reverse.
2. Heat 3 tablespoon of oil in nonstick kadai/ pan. Add brinjal to it and saute it well until it soften. Remove brinjal from pan and keep it in a plate.
3. To the left out oil, add onions and saute well until it turns slight brown color. Add Ginger garlic paste to it and saute it until its raw smell vanish off.
4. Add grounded masala, tamarind juice and 1/4 water to it and mix well. Once oil started oozing at corner, add semi cooked brinjal to it and simmer the flame.
5. Mix well by adding enough salt and close the pan with its lid. Make sure the entire gravy is cooked only in slow flame as this gravy get easily burnt.
6. Allow the gravy to cook for 10 mins. Once gravy is completely cooked, oil oozes out completely, which is the right indication that gravy is in right consistency.
Exotic Vegetable Steam rice with Gutti Vankaya Kura is ready to be served.
Tips:
1. If needed we can add bay leaf, cardamom and garam masala while cooking rice. But gravy contains garam masala flavor. So it is better to steam rice without garam masala.
Ingredients for Vegetable Steam Rice:
Basmathi rice - 1 cup
Jeera - 1 1/2 teaspoon
Clarified butter/Oil - 2 tablespoon
Veggies - 3/4 cup (carrot, fresh beans)
Coriander powder -1 teaspoon
Salt - to taste
Water- 2 1/4 cup
Ingredients for Grinding:
Red chilli - 4 nos
Groundnut - 2 to 3 tablespoon (raw)
Coconut - 2 tablespoon
Coriander seeds - 2 tablespoon
Sesame seeds - 1 1/2 tablespoon
Jeera - 1 tablespoon
Chilli powder - 1 teaspoon (Optional)
Garam masala powder - 1 1/2 teaspoon
Salt - 3/4 teaspoon
Ingredients for Gravy:
Brinjal - 6
Onion - 1 (large, thinly sliced)
Tamarind juice - 1/4 cup
Ginger garlic paste - 1 teaspoon
Salt - to taste
Water - 1 cup (approximately)
Oil - 3 tablespoon
Method to make Vegetable Steam Rice:
1. Wash and soak basmathi rice for 20 mins.
2. Heat oil in a pressure cooker and add jeera to it. Once jeera is sauteed add beans, carrot to it. Saute it for 2 mins. Add basmathi rice into the pan and add salt, coriander powder. Mix well to make sure rice is coated with a layer of oil.
3. Add water to it and pressure cook it for 3 whistle.
Method to make Masala:
1. In a kadai, dry roast groundnut and red chilli. Once they are completely roasted, add coriander seeds, coconut, sesame seeds, jeera one by one and saute well until all ingredients are roasted.
2. Allow them to cool off and blend all the roasted ingredients in mixer by adding chilli powder, garam masala, salt.
3. Once all ingredients are powdered add little water and blend again to make fine paste.
Method to make Gutti Vankaya Kura:
1. Wash brinjal and cut them into x shape from reverse.
2. Heat 3 tablespoon of oil in nonstick kadai/ pan. Add brinjal to it and saute it well until it soften. Remove brinjal from pan and keep it in a plate.
3. To the left out oil, add onions and saute well until it turns slight brown color. Add Ginger garlic paste to it and saute it until its raw smell vanish off.
4. Add grounded masala, tamarind juice and 1/4 water to it and mix well. Once oil started oozing at corner, add semi cooked brinjal to it and simmer the flame.
5. Mix well by adding enough salt and close the pan with its lid. Make sure the entire gravy is cooked only in slow flame as this gravy get easily burnt.
6. Allow the gravy to cook for 10 mins. Once gravy is completely cooked, oil oozes out completely, which is the right indication that gravy is in right consistency.
Exotic Vegetable Steam rice with Gutti Vankaya Kura is ready to be served.
Tips:
1. If needed we can add bay leaf, cardamom and garam masala while cooking rice. But gravy contains garam masala flavor. So it is better to steam rice without garam masala.
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