A fragrant one-pot rice dish from Andhra where tender baby eggplants are stuffed with a spicy, nutty masala and cooked with basmati rice. A flavorful and satisfying meal.
Prep25 min
Cook35 min
Soak30 min
Servings4
Serving size: 1 serving
496cal
9gprotein
70gcarbs
Ingredients
1.5 cup Basmati Rice
250 g Baby Brinjal (about 8-10 pieces, stems intact)
A refreshing and cooling yogurt dip made with grated cucumber, fresh herbs, and mild spices. This classic Indian side dish is the perfect accompaniment to spicy curries, biryanis, and pulaos, ready in just 10 minutes.
Aromatic Gutti Vankaya Pulao with cool raita - perfectly spiced and soul-satisfying!
This andhra dish is perfect for dinner. With 586.11 calories and 13.739999999999998g of protein per serving, it's a high-fiber option for your meal plan.
21gfat
Ginger
(for masala)
3 cloves Garlic (for masala)
1 tsp Tamarind Paste
3 pcs Green Chillies (slit lengthwise)
1 tbsp Ginger Garlic Paste
0.5 tsp Turmeric Powder
1.5 tsp Salt (or to taste)
4 tbsp Vegetable Oil (divided)
1 inch Cinnamon Stick
4 pcs Cloves
3 pods Green Cardamom
1 pc Bay Leaf
0.25 cup Mint Leaves (chopped)
0.25 cup Coriander Leaves (chopped)
1 tbsp Lemon Juice (freshly squeezed)
3 cup Water (for cooking rice)
Instructions
1
Preparation
Rinse the basmati rice under cold water until the water runs clear. Soak it in fresh water for 30 minutes, then drain completely.
Wash the baby brinjals. Make two perpendicular slits from the bottom, going about three-quarters of the way up, ensuring the stem remains intact. Place them in a bowl of salted water to prevent browning.
2
Create the Stuffing Masala
In a dry pan over low heat, roast the peanuts until they are lightly browned and fragrant. Add the sesame seeds, dry coconut, coriander seeds, cumin seeds, and dry red chillies. Roast for another 2-3 minutes until aromatic. Be careful not to burn the spices.
Allow the roasted mixture to cool down completely.
Transfer the cooled spices to a grinder jar. Add the roughly chopped small onion, ginger, garlic, and tamarind paste.
Grind to a thick, smooth paste. Add 2-3 tablespoons of water, if necessary, to help with grinding.
3
Stuff and Sauté the Brinjals
Drain the brinjals and pat them dry. Carefully stuff the prepared masala paste into the slits of each brinjal. Reserve any leftover masala for the pulao base.
Heat 2 tablespoons of oil in a wide, heavy-bottomed pan or pressure cooker over medium heat.
Gently place the stuffed brinjals in the pan. Sauté for 5-7 minutes, turning them occasionally, until the skin is lightly blistered and they are about 50% cooked. Remove them from the pan and set aside.
4
Cook the Pulao
In the same pan, add the remaining 2 tablespoons of oil. Add the bay leaf, cinnamon stick, cloves, and green cardamom. Sauté for 30 seconds until fragrant.
Add the thinly sliced large onion and slit green chillies. Sauté for 6-8 minutes until the onions turn golden brown.
Add the ginger-garlic paste and any leftover stuffing masala. Cook for 1-2 minutes until the raw aroma disappears.
Add the drained basmati rice and gently sauté for 1 minute, being careful not to break the grains.
Pour in 3 cups of water. Add the turmeric powder, salt, chopped mint, and coriander leaves. Stir gently and bring the mixture to a boil.
Carefully arrange the sautéed stuffed brinjals on top of the rice.
5
Final Cooking and Resting
For Pressure Cooker: Secure the lid and cook on medium heat for 2 whistles. Turn off the heat and allow the pressure to release naturally.
For Pot Method: Reduce the heat to low, cover the pot with a tight-fitting lid, and cook for 15-18 minutes, or until all the water is absorbed and the rice is perfectly cooked.
Once cooked, let the pulao rest, covered, for at least 10 minutes. This step is crucial for fluffy rice.
Drizzle with fresh lemon juice. Gently fluff the rice with a fork, taking care not to mash the brinjals. Serve hot with a side of raita.
90cal
5gprotein
9gcarbs
4gfat
Ingredients
2 cup Curd (Thick, plain, and chilled. Greek yogurt or hung curd works well.)
1 medium Cucumber (Peeled and grated. English or Persian cucumbers are preferred.)
1 tsp Roasted Cumin Powder (Freshly ground for best aroma.)
2 tbsp Coriander Leaves (Finely chopped.)
1 tbsp Mint Leaves (Finely chopped.)
0.5 tsp Salt (Adjust to taste.)
0.25 tsp Black Salt (Also known as Kala Namak.)
1 pcs Green Chilli (Finely chopped, deseed for less heat.)
0.25 tsp Sugar (Optional, to balance the tang of the yogurt.)
Instructions
1
Prepare the Cucumber (4 minutes)
Wash, peel, and grate the medium cucumber using a box grater.
Place the grated cucumber in a fine-mesh sieve or a muslin cloth. Press down firmly or squeeze to remove as much water as possible. This is the most crucial step to prevent a watery raita.
Set the squeezed cucumber aside.
2
Prepare the Yogurt Base (2 minutes)
In a medium-sized mixing bowl, add the thick curd (yogurt).
Whisk the curd for about a minute until it is completely smooth and creamy, with no lumps.
Add the roasted cumin powder, salt, black salt, and optional sugar to the whisked yogurt. Mix well to combine the spices evenly.
3
Combine and Chill (4 minutes + chilling time)
Add the squeezed grated cucumber, finely chopped green chilli, coriander leaves, and mint leaves to the spiced yogurt base.
Gently fold all the ingredients together until everything is well incorporated.
Taste and adjust the seasoning if necessary. You may need more salt or a pinch more sugar depending on the sourness of your yogurt.