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    Home » Vegetarian Side Dishes » Muvva Vankaya | Gutti Vankaya Masala

    Muvva Vankaya | Gutti Vankaya Masala

    Published: May 1, 2015 · Modified: Sep 23, 2020 by Srivalli · 4 Comments

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    This is yet another of those dishes that travel straight from a TV show to our kitchen. And yes get blogged as well. Daddy is very fond of Brinjals and we try as many varieties we can with this vegetable. In general Brinjal seem to capture many as it has a special place in Andhra Cuisine. And its same in our home as well. All of us love Guthi Vankai or Nune Vankai, which incidentally is the first post in this blog about eight years ago.
    We have that Andhra special almost once in a week or atleast ten days. So when Amma saw this gravy being done in one of the TV shows, she wanted to make it right away and that's how this became a frequent in our home now. When I asked her about the name, she said Muvva refers to the beads in the silver anklets. These brinjals are small, even sized and look as pretty as those beads. Other than that I have no idea on why it's called by this name.
    It tasted so delicious with chapatis and Ghee Rice.
    Muvva Vankaya

    Ingredients Needed:

    Brinjals Small sized - 1/4 kg
    Onion - 2 medium
    Tomato puree - 1 cup
    Ginger Garlic paste - 1/2 tsp
    Turmeric powder a pinch
    Salt to taste
    Chili powder - 1 tsp
    Coriander powder - 1 tsp
    Garam Masala - 1 tsp
    Green chilies - 2 medium
    Mustard seeds - 1/2 tsp
    Curry leaves
    Oil - 2 tsp

    How to make the Muvva Vankaya

    Wash and slit through whole brinjals vertical across on the top keeping the stem intact. You will have criss cross on top. Soak in a bowl of water.

    Heat a non stick pan with oil, add mustard seeds along with curry leaves. Then add the ginger garlic paste, green chilies and onions. Saute well.

    When the onions turn brown, add tomato puree, salt, chili powder and turmeric powder saute for 5 mins till the tomato is cooked well.

    Now add the drained brinjals and saute well. Cover with lid and cook for 5 mins. Next add the coriander powder, garam masala powder and cover again for 5 mins.

    Add little water and cook in sim till the brinjals get cooked well and is nicely coated with masala.

    Garnish with chopped coriander leaves and serve with rotis.

    Recipe

    Print Pin
    5 from 1 vote

    Muvva Vankaya | Gutti Vankaya Masala

    Cuisine Andhra Pradesh
    Author Srivalli
    Tried this recipe?Mention @cooking4all or tag #cooking4all!

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    Reader Interactions

    Comments

    1. Chef Mireille says

      May 04, 2015 at 1:18 pm

      I can't relate to your love of eggplant but it does look a flavorful dish

      Reply
    2. Pavani N says

      May 06, 2015 at 9:06 pm

      I saw that dish being made on TV too Valli and have it on my to-make list. I couldn't find small eggplant to make the dish, so still waiting. It sounds delicious.

      Reply
    3. Suja Ilangovan says

      May 28, 2015 at 8:30 pm

      Your eggplants look yummy with all those aromatic spices, Valli.

      Reply
    4. sneha datar says

      June 02, 2015 at 10:09 am

      A tempting eggplant dish.

      Reply
    5 from 1 vote (1 rating without comment)

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