Gutti Vankaya Pulusu | Muvvankaya Pulusu Andhra Style
Gutti Vankaya Pulusu is an iconic delicacy from Andhra cuisine. We call it as Muvvankaya Pulusu made with small and tender brinjal and added spices.
Ingredients
- 500 grms grms Vankayalu/Brinjal tender rounded
- Salt to Taste
- 1 tbsp Coriander Seeds
- 2 Large Onion
- 6 or 8 Dry Red Chillis
- Lemon Size Tamarind
- 2 tbsp Oil
- 1/4 tsp Mustard Seeds
- 1/4 tsp Cumin Seeds
- 1 Red Chilli
Instructions
- Wash vankayalu thoroughly.
- Slit them from the back.
- Put them in water to avoid de coloring and turning bitter.
- Soak tamarind in water.
- In a mixer jar add coriander seeds, red chillis.
- Make coarse powder. Add salt to taste and onion.
- Make a coarse paste.
- Stuff the above made paste into each vankaya.
- Heat oil in a kadai.
- Add mustard seeds, cumin seeds and red chilli.
- When they start spluttering add curry leaves.
- Saute it for anwhile.
- Add stuffed vankayalu into the tadka.
- Cook them for a while.
- Add a pinch of salt to avoid burning of the curry.
- Till the vankayalu cook up to 70% or they turn soft from outside.
- Extract juice from soaked tamarind.
- Pour the tamarind juice and leftover masala into it.
- Add a cup of water and check salt.
- If required add a bit more.
- Mix them well and let the pulusu cook for 10 to 15 minutes.
- Serve Gutti vankaya pulusu with rice, roti or chapati.
Notes
Do not remove the stack of the vankayalu to keep the stuffing intact.
We can soften them first, then stuff and cook in tamarind juice. But I made it this way.