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Vankaya Gongura Masala | Gongura Gutti Vankaya

>>  Sunday, July 3, 2016

Knowledge is knowing Brinjal is a fruit, Wisdom is not adding it in a Fruit Salad...

This is what led me to think about those fruits that are used as vegetables. Technically fruits are those that have seeds and develops from flowers. However, some are used as vegetables. So some of the vegetables that are used as vegetables are avocado, beans, peapods, corn kernels, cucumbers, capsicum, pumpkin, squash, and tomatoes. 

We are entering our BM#66 Week 1. I decided to do the theme on fruits that are vegetables. For Day 1 I have decided to make with Brinjal, it's a dish that Amma noted down from a TV show. We had the Gongura or the Sorrel Leaves and decided that it was really something very interesting to incorporate along with Brinjal.

I have another masala kura that my sil makes with raw peanuts or Sanagalu, this gravy uses the same process. This can be called as Vankaya Gongura Sanagalu Kura as well. 

We love Gutti Vanakay Kura and making it in a new way was also interesting as we have a new one to try and add to our menu.

We also love Gongura and adding these sorrel leaves in this was a novel idea. This gravy is also different because we don't add turmeric powder. So the gravy is white in colour.

 Vankaya Gongura Masala

Ingredients Needed:


Brinjal - 250 gms
Oil for deep frying

For the Gravy 

Gongura leaves - 1 cup
Oil - 2 tsp
Curds - 3 tbsp

Ground Masala

Fresh Coconut grated  - 1/2 cup
Raw Peanut - 3 tbsp
White Sesame Seeds - 1 tsp

Spice powders

Red Chili powder - 1 tsp
Coriander powder - 1 tsp
Cumin powder - 1/2 tsp
Garam Masala - 1/2 tsp
Salt to taste

How to make the gravy

Wash and slit through the brinjal in the center into 4 without slicing through. The brinjals should be intact and whole.

Heat a kadai with enough oil, deep fry each brinjal and keep it aside.

Grind the ingredients for the masala into a smooth paste. Keep it aside.

For the gravy

Heat a nonstick pan with oil, add the gongura leaves till it is cooked, then add the ground masala, saute well. 

Then add the spice powders, salt, and simmer till the masala comes out. Next, add the brinjals, saute well.

After 5 to 7 mins, add the curds and enough water, bring to boil.

Simmer till it is cooked well. Takes about 5 to 7 mins.

Serve with Rotis



Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM


9 comments :

vaishali sabnani July 3, 2016 at 6:53 AM  

The theme is interesting and your dish sounds great .

Nalini's Kitchen July 4, 2016 at 5:19 AM  

Eggplant with gongura sounds interesting,must be a tangy and delicious curry..

veena krishnakumar July 4, 2016 at 8:21 AM  

This is interesting Valli and addition of gongura must have made it tangy and yummy too

Priya Suresh July 5, 2016 at 4:53 PM  

Addition of gongura tempts me a lot, fantastic side dish, lipsmacking here.

Pavani N July 6, 2016 at 11:31 PM  

Valli, what a delicious looking vankaya kura you got there. Gongura vankaya combo sounds delicious. I'm going to try this dish very very soon with the gongura from my backyard.

Sandhya Ramakrishnan July 7, 2016 at 5:58 AM  

Eggplant with gongura sounds so interesting. I have never thought of this combination.

Sandhya Ramakrishnan July 7, 2016 at 6:02 AM  

Eggplant with gongura sounds so interesting! Never thought of this combination before.

Alboni - Boni's Healthy Twists August 7, 2016 at 7:31 PM  

Nice and different recipe will surely try it

Pavani N September 29, 2016 at 12:09 AM  

Just made this curry today Valli and it turned out so yummy. Very different gravy with no onion, garlic or ginger. Thanks for sharing it. I will make it again to post on th blog. It is gloomy and rainy here today.

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