Muvva Vankaya | Gutti Vankaya Masala

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.