Masala Vankay Gravy Curry

Recipe 1:

• Roast Nuvvulu (good amount) or Poppy seeds, groundnut and dry or wet coconut separately
• Fry little pudina, lots of Cilantro and Green chillies in a tsp of oil
• Grind all the above adding water to a thick paste
• In a pressure cooker, heat some oil,add Jeera, onions and ginger-garlic paste and saute.
• Then add Shahjeera, 2 tsp coriander powder, 1 1/2 tsp red chilly powder, turmeric powder, little salt and a tomato followed by  chinthapandu pulusu
• Add the gravy to the above and 11/2 cups of beaten curd.
• Check the salt and spice level and if needed, add little more. Add little more water if you think its very thick
• Close lid and pressure cook for 1 or 2 whistles. If using IP, manual High pressure 4 mins.
• Slit the small eggplant in four but keep the stem intact. In a pan, fry the Brinjals adding some salt and water till it is 3/4th done
• Add the mixture from the cooker and some water if needed and cook till oil comes out of the gravy 
• Important NOTE : Make sure the proportions you use for paste are very less if you want to just cook 8-10 brinjals

 Recipe 2:

• Heat a tsp of oil and add groundnuts,coriander seeds,cloves,cinnamon and finally Red chillies and roast to golen brown color
• Remove from the flame and allow it to cool
• In the same pan, add a tbsp of oil and add onion pieces,chopped green chillies and fry for 5-6 mts
• Finally add some grated coconut and stir for a few mins
• Turn off the flame. When it cools down, add tamarind,grated jaggery,salt,fried ground nuts,ginger garlic paste,turmeric,some water and grind into a smooth paste
• Keep the stuffing aside
• Wash the Brinjals and make a plus shape slit and stuff them with the paste
• Heat oil in a vessel and place the stuffed brinjals, masala paste and one cup of water
• Mix well. Cover with a lid. Let it cook completely
• Remove from heat and serve it with hot steamed rice.

Recipe 3: (Rayalaseema style)
All You Need:

• For the guthi vankay masala - 1/2 cup peanuts, 2 tbsp sesame seeds, 1 tbsp coriander seeds, 1 tsp jeera, 7 red chillies, 2 cloves, 2 inch cinnamon piece, 1/8 tsp fenugreek seeds
• 8-10 tender brinjals
• 1/2 cup finely chopped onions
• 1 tsp ginger garlic paste
• 2 tbsp oil
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• Marble sized tamarind
• 1 tbsp crushed jaggery
• Turmeric powder
• 1 tsp Kashmiri red chilli powder (gives nice red color)
• Salt
• Water
• Curry leaves

The Recipe: 

• Dry roast the groundnuts and keep aside
• Dry roast the sesame seeds and keep aside
• Dry roast the rest of the masala ingredients and keep aside 
• Once they cool, grind to a powder and keep aside
• Stuff the masala powder into every brinjal and keep aside 
• In a pan, heat oil and add mustard seeds, cumin seeds,curry leaves and chopped onions. Fry till translucent Add ginger garlic paste and fry till raw smell is gone
• Add masala powder and tamarind water and mix well
• After few minutes, add turmeric, salt and kashmiri red chilli powder 
• Cook on low flame till raw smell is gone
• Add approximately 2 cups of water along with crushed jaggery and carefully add the brinjals
• Cook covered till the brinjals are soft and tender
• As the oil begins to ooze out from the edges, turn off the heat