Broken wheat upma

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Wheat rava idli

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Gutti Vankaya Kura

Ingredients:

10 Vankaya (Brinjal)
2 Onions chopped
2 tsp tamarind paste
1 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp corriander powder
1/2 tsp cumin powder
1 tsp cumin seeds
1/2 tsp methi seeds
1/2 tsp sugar
1 tsp curry leaves
1 tsp chopped corriander leaves
5 garlic
1 tsp ghee
Salt to taste
Oil

Home-made beef gravy

Ingredients

Beef trimmings, including offal such as kidney, liver, heart, etc.
1 onion, cut in half, one half chopped finely
8 black peppercorns
Handful of parsley leaves and stems
1 teaspoon of beef dripping or butter
1 tables spoon of plain flour
Gravy browning (optional)
sea salt to taste

Method

Place the meat trimmings, half of the onion, the peppercorns, parsley and a pint of water
Bring to the boil, reduce the heat and simmer, covered, for 1 hour
Remove from the heat and strain the stock into a separate bowl
In the same pan, melt the dripping and fry the chopped half of the onion until it is nicely browned
Stir in the flour and mix well
Little by little add the stock, stirring as you go
Add a little gravy browning if needed
Season to taste and serve immediately

Gutti Vankaya Kura

Ingredients:

10 Vankaya (Brinjal)
2 Onions chopped
2 tsp tamarind paste
1 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp corriander powder
1/2 tsp cumin powder
1 tsp cumin seeds
1/2 tsp methi seeds
1/2 tsp sugar
1 tsp curry leaves
1 tsp chopped corriander leaves
5 garlic
1 tsp ghee
Salt to taste
Oil

Method:

1. Wash and dry the brinjal
2. For stuffing: Heat 1 tsp oil and add the garlic cloves and onions and fry till golden brown. Remove from fire and cool. Grind to a paste adding little water.Add the corriander powder, cumin powder, chilli powder, ghee, sugar and salt and mix well. 
Now take each brinjal and cut into four pieces without cutting crown. Now fill the paste into brinjal and keep aside.
3. Heat 2tsp oil and add cumin seeds, curry leaves, methi seeds now add stuffed brinjal into it and add the remaining paste on top and sprinkle some water. Cover and cook for 30 mins. Once the brinjal are three fourth cooked now add tamarind paste amd one cup water. Add salt. Cover and cook for 15 mins and garnish with coriander seeds.

 



Gutti Vankaya Kura by Asith Mohan Mangalore