Gutti vankaya curry Recipe is a flavorful and hearty dish that is popular in South Indian cuisine. It’s made by stuffing eggplants with a mixture of spices and split yellow peas, and cooking them in a tomato-based sauce. The eggplants are first cut lengthwise and then hollowed out to make room for the stuffing. The stuffing mixture typically consists of cooked and mashed chana dal, spices such as red chili powder, coriander powder, and cumin powder, and salt. This mixture is then filled into the eggplant cavities and cooked until tender in a flavorful sauce made from onion, tomato, ginger-garlic paste, and various spices. Gutti vankaya curry is typically served with rice or roti, and is a great vegetarian option for those looking for a healthy and delicious dish. It’s also a great way to incorporate eggplants into your diet, as they are a good source of vitamins and minerals. Whether you’re a fan of Indian cuisine or simply looking for a new and tasty recipe, gutti vankaya curry is sure to please

Here’s a recipe for a simple and delicious Gutti vankaya curry Recipe

Gutti vankaya curry Recipe Steps, Ingredients and Nutrition

Gutti vankaya curry Recipe Ingredients

  • 8 medium-sized eggplants
  • 2 onions, chopped
  • 3 tomatoes, chopped
  • 2 green chilies, chopped
  • 2 tablespoons ginger-garlic paste
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1 teaspoon red chili powder
  • Salt to taste
  • 1 tablespoon oil
  • 2 tablespoons chopped coriander leaves for garnishing
  • For the stuffing:
  • 1 cup cooked and mashed chana dal (split yellow peas)
  • 1/2 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • Salt to taste

Read also: Beerakaya fry Recipe 

Gutti vankaya curry Recipe Steps

  1. Make the stuffing by mixing together the cooked and mashed chana dal, red chili powder, coriander powder, cumin powder, and salt.
  2. Cut the eggplants lengthwise and scoop out the flesh to make a hollow cavity.
  3. Fill the cavity with the chana dal mixture.
  4. Heat oil in a pan and add the chopped onions. Cook until golden brown.
  5. Add the chopped green chilies, ginger-garlic paste, and chopped tomatoes. Cook until the tomatoes are soft.
  6. Add turmeric powder, coriander powder, cumin powder, red chili powder, and salt. Cook for a minute.
  7. Add the stuffed eggplants to the pan and cook for about 10 minutes or until the eggplants are soft.
  8. Garnish with chopped coriander leaves.
  9. Serve hot with rice or roti.
  10. Enjoy your delicious Gutti vankaya curry

Gutti vankaya curry Recipe Nutrition

Here is an estimate of the nutritional value per serving (based on 4 servings) of Gutti vankaya curry Recipe:

  • Calories: 220
  • Total Fat: 9 g
  • Saturated Fat: 1 g
  • Cholesterol: 0 mg
  • Sodium: 600 mg
  • Total Carbohydrates: 29 g
  • Dietary Fiber: 9 g
  • Sugar: 8 g
  • Protein: 10 g

It’s important to note that the actual nutritional content may vary depending on the ingredients used and the serving size. This dish is relatively low in fat and high in fiber, which can contribute to a healthy diet. Eggplants are also a good source of vitamins, such as vitamins C and K, and minerals, such as potassium and manganese. Additionally, the split yellow peas in the stuffing provide a good source of protein and fiber

Conclusion

In conclusion, Gutti vankaya curry Recipe is a tasty and nutritious dish that is a staple in South Indian cuisine. It’s made by stuffing eggplants with a mixture of split yellow peas and spices, and cooking them in a flavorful tomato-based sauce. This dish is low in fat and high in fiber, and is a great option for those looking for a healthy and delicious vegetarian meal. Whether you’re a fan of Indian cuisine or just looking for something new to try, Gutti vankaya curry is a great choice for a satisfying and nutritious meal.