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Friday, 26 September 2014

Easy Stuffed Eggplant and Potato Curry_Gutti Vankaya Koora with Bangala Dumpa


Easy Stuffed Eggplant and Potato Curry - Gutti Vankaya Koora with Bangala Dumpa. It is usually made with potatoes and tender, short and round egg plants (brinjal) be it a white or green or purple (your choice of color) the taste is pure fiery heaven. There are many ways of making this curry, but this is my own easy recipe and for this I am adding stuffed potatoes to give a light twist so that even children can enjoy this recipe and its our family favorite recipe too. Apart from its wonderful taste, this recipe provides a very healthy meal, as it is loaded with protein packed peanuts. A good reason to make this dish more often in every ones house.














Ingredients for Easy Stuffed Eggplant Curry - Gutti Vankaya Koora:

1/4 kg Eggplants : 1/4 kg
4 to 6 Potatoes / Bangala Dumpa 
1/4th cup Roasted Penut
1 tsp Red chilli powder
1 & 1/2tsp Coriander powder
1 tsp Ginger Garlic paste
1/4 tsp Turmeric Powder
Salt as per Taste
2 tbsp Olive Oil

To prepare Easy Stuffed Eggplant Curry - Gutti Vankaya Koora:

1. Dry roast the Peanuts and bring it to room temperature. (To avoid this step and fasten the process, dry roast the peanuts as soon as get it from the shop. Then after bringing them to room temperature, store them in airtight container and use whenever its required.) 
2. Grind the masala by adding Roasted Peanuts, Red chilli powder, Coriander powder, Ginger Garlic paste, Turmeric Powder and salt by adding less water. 
3. Wash the eggplants and Potatoes and make a plus shape slit and stuff them with the ground masala. 
4. Heat oil in cooker and add the stuffed eggplants and Potatoes. Cook for 2 min then turn all the eggplants and potatoes to cook other side too.
5. Then add remaining ground masala paste and required amount of water to it. Cover with lid and cook for two wishels. 
6. Open the lid, adjust the taste and cook it further for 2 mins.
7. Easy Stuffed Eggplant and Potato Curry_Gutti Vankaya Koora with Bangala Dumpa is ready to serve. Serve it with roti, chapati or with white rice.

Tips / Notes :


  • Adjust the spice and salt level as per your requirement.
  • U can add Tamarind extract to get tangy taste.
  • U can add onion too while grinding masala to get onion spice stuffed brinjal and potato curry.
  • U can add fried sesame seeds while grinding masala to get different flavor.

Health Benefits 

Eggplants:
1. Eggplant is very low in calories and fats but rich in soluble fiber content.
2. Eggplant is effective to control high blood cholesterol.
3. The peel or skin (deep blue/purple varieties) of aubergine has significant amounts of phenolic flavonoid phyto-chemicals called anthocyanins. Scientific studies have shown that these anti-oxidants have potential health effects against cancer, aging, inflammation, and neurological diseases.
4. This vegetable is an also good source of minerals like manganese, copper, iron and potassium. 

Potatoes :
1. Potatoes are nutrient-dense, meaning you receive many nutrients for the amount of calories they have. 
2. The fiber is half soluble, half insoluble, so it helps to keep you regular and helps to lower cholesterol. And slowing down digestion helps to keep you full longer

So try this recipe and write back to us…We love to hear from you.

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Chayote squash Majjige Huli / Chayote squash Yogurt Curry


Different kinds of squashes and doddapatre  / vaamaaku are used for making this curry, most common is ash gourd, doddapatre / vaamaaku other veggies and squashes like cucumber, winter squash, chayote, bottle gourd are used. I made this with Chayote (seemebadanikayi /chow chow) squash. Majjige (curds / yogurt ), Huli means thick curry made by grinding coconut with spices. When I get bored of eating sambar with rice I prepare this using more yogurt. 



Ingredients for Chayote squash Majjige Huli / Chayote squash Yogurt Curry:

2 cups  - Curds/yogurt 
1 no - Chayote squash ( skin peeled, core removed, chopped and cooked till tender)
For grinding : 
¼ Coconut grated
2 tbsp Dalia Dal/hurigadale
¼ cup Cilantro/coriander leaves washed
3 to 4 Green chillies
1 tsp Cumin seeds
Tempering
2 tsp Oil
½ tsp mustard seeds
1 tsp urad Dal
Hing a pinch (optional)
Salt as per Taste

To prepare Chayote squash Majjige Huli / Chayote squash Yogurt Curry:

1. Cook Chayote with little water, until just tender.
2. Take For grinding items and Grind into smooth paste with adding required amount of water.
3. Mix ground paste with yogurt, add cooked squash and salt mix well. 
4. Do the tempering by adding mustard seeds and urad dal to oil, add hing. When dal starts to change color add the tempering to yogurt mixture. Mix well Majjige Huli / Yogurt Curry is ready to serve. Enjoy with hot rice.

Health Benifits :

Made from milk, this dairy product has a lot of health benefits. Here are some reasons why you should add curd to your daily diet starting today.


  • Helps improve digestion
  • Healthy for your heart
  • Milk substitute for those who are lactose intolerant
  • Helps boost immunity
  • Good for your teeth and bones
  • Helps you lose weight
  • Helps release stress and anxiety


Although chayote (Sechium edule) is typically prepared as a vegetable, it is in fact a fruit. It’s quite crunchy flesh can be eaten both raw and cooked. 


  • Good for the heart (Folate – 23% DV)
  • May prevent cancer (Vitamin C – 13%)
  • Energizes the body (Manganese – 9%)
  • Guard against constipation (Fiber – 7%)
  • Keeps thyroid healthy (Copper – 6%)
  • Helps prevent acne (Zinc – 5%)
  • Prevents bone loss (Vitamin K)
  • Eases tired and heavy legs (Potassium – 4%)
  • Good for the brain (Vitamin B6 – 4%)
  • Put leg cramps in check (Magnesium – 3%)


So try this recipe and write back to us…We love to hear from you.

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