Loading...
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.
For 4 servings
Preparation
Create the Stuffing Masala
Stuff and Sauté the Brinjals
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.
This andhra recipe takes 60 minutes to prepare and yields 4 servings. At 492.3 calories per serving with 8.69g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Discover authentic recipes from cuisines around the world.
Find recipes that fit your dietary preferences.
Find recipes optimized for your goal.
Cook the Pulao
Final Cooking and Resting
Add cubes of paneer or tofu along with the brinjals for a protein-rich version.
Incorporate other vegetables like potatoes or bell peppers. Sauté them along with the onions before adding the rice.
Substitute basmati rice with brown rice or quinoa. Adjust the water quantity and cooking time accordingly (brown rice will require more water and a longer cooking time).
For a nut-free masala, omit the peanuts and increase the quantity of sesame seeds and dry coconut.
Brinjal is an excellent source of dietary fiber, which aids in digestion, helps maintain bowel regularity, and can contribute to a feeling of fullness, supporting weight management.
The inclusion of peanuts and sesame seeds in the masala provides monounsaturated and polyunsaturated fats, which are beneficial for heart health and can help lower bad cholesterol levels.
Spices like turmeric, ginger, and garlic used in the recipe are known for their potent anti-inflammatory and antioxidant properties, which help combat oxidative stress in the body.
This dish contains a variety of minerals from its diverse ingredients, including manganese from whole spices, iron from sesame seeds, and potassium from brinjal.
Yes, it can be a healthy dish. It's rich in fiber from the brinjals and complex carbohydrates from the rice. The nuts and seeds in the masala provide healthy fats and protein. To make it healthier, you can reduce the amount of oil used.
One serving of Gutti Vankaya Pulao (approximately 360g) contains around 450-500 calories, depending on the amount of oil and nuts used. This is an estimate and can vary.
Absolutely! You can cook it in a heavy-bottomed pot with a tight-fitting lid. The instructions include a method for pot cooking. Ensure the heat is on low to prevent the bottom from burning.
Yes, the stuffing masala paste can be made a day or two in advance and stored in an airtight container in the refrigerator. This can save you significant prep time.
Gutti Vankaya Pulao is a complete meal on its own, but it pairs wonderfully with a simple cucumber raita, onion raita, or a side of plain yogurt and papad.
This recipe goes great with these complete meals
A fiery and aromatic egg fry from Andhra Pradesh, where hard-boiled eggs are tossed in a spicy onion-tomato masala with plenty of green chilies. A quick and delicious side dish for rice or roti.
Pesarattu, popularly known as Moong Dal Polo in the Andhra region, is a classic breakfast crepe. Made from a simple batter of whole green moong lentils and rice, these savory pancakes are crispy on the outside, soft inside, and packed with protein. Often topped with chopped onions and served with a spicy ginger chutney (Allam Pachadi), it's a healthy and delicious start to the day.
A classic Andhra breakfast combining a crispy green moong dal dosa (Pesarattu) with a savory semolina filling (Upma). This wholesome and protein-rich dish is a complete meal in itself, best enjoyed with ginger chutney.
A fiery and aromatic biryani from the heart of Andhra Pradesh. Tender mutton pieces are cooked with fragrant basmati rice and a bold, spicy masala made with green chilies and fresh herbs. A true feast for spice lovers.
