Gutti Kakarakaya and Gutti Vankaya Fry

The reason I'm posting both the recipes in the same post is because I used the same filling for both. This basic filling can also be prepared before hand and stored in the pantry for future use. Very handy when those last minute guests arrive. You could also just toss any veggies and sprinkle this powder for a quick side dish.

What I used:

For the Filling

Senagapappu (Chana dal) : 1 cup
Nuvvu pappu : 1/4 cup
Minappappu (Urad dal) : 2 tbsp
Jeela karra (Cumin seeds) : 2 tbsp
Dhaniyalu (Coriander seeds) : 2 tbsp
Mentulu (Fenugreek seeds) : 1 tsp
Red Chillies : 7 to 8 (according to your spice level)
Salt : as required

How I did:

• Except salt, roast all the ingredients separately on medium flame just until their color darkens a little.  When cooled combine everything, add salt and grind into a coarse powder.  Don't make it too fine.

Gutti Kakarakaya

What I used:

Kakarakayalu (Bitter guard) : 8
Basic Filling : 4 to 5 tbsp
Tamarind : a lemon sized
Chopped Onions : 1/2
Salt : as required
Oil : 3 tbsp

How I did:

• Soak a lemon sized ball of tamarind and extract the juice.  
• Wash and cut off the ends of the kakarakayalu and slit them in center lengthwise.
• Bring 3 cups (or enough water to boil kakarakayalu) of water to boil.  Add tamaring juice, a tsp of salt and the slit kakarakayalu to the boiling water.
• Partially cover the vessel with a lid and cook till they are done.  Do not overcook but they should be soft when touched.  Switch off the stove and remove them from water and let cool.
• In a bowl take chopped onions and mix in the basic filling powder and salt.
• Stuff this mixture into the kakarakayalu.
• Heat 2 tbsp of oil in a kadai and carefully add kakarakayalu to it.
• Fry them on low flame making sure turning them around every 3 to 4 minutes.  Add a little oil in between if necessary and fry till they turn almost dark.
• Just before switching off the stove sprinkle a tbsp of the basic filling powder on the top.
• Serve with plain rice.

Gutti Vankaya Fry

What I used:

Medium sized firm Vankayalu (Brinjals) : 10
Basic filling powder : 4 to 5 tbsp
Finely chopped garlic : 1 tbsp
Finely chopped ginger : 1 tbsp
Chopped coriander : 2 tbsp
Chopped onions : 1/2
Salt : as required
Oil : 3 tbsp

How I did:

• Slit the brinjals into four sections from the end opposite to the stem, leaving the stem on. If the stems are too long cut off a little portion of them.  Take water in a vessel and add 1/4 tsp of salt.  Put brinjals in the water till they are transferred to the stove to retain the color.  Otherwise the brinjals may turn black.
• In a bowl mix rest of the ingredients except oil and stuff this mixture into the brinjals.
• Heat 2 tbsp of oil in a pan and add these brinjals carefully.
• Fry them covered on low flame making sure turning them around every 3 to 4 minutes.  Add a little oil in between if necessary and fry till they are nicely roasted all around.  Test the brinjals if they are cooked completely by pinching one with your fingers. 
• Just before switching off the stove sprinkle a tbsp of the basic filling powder on the top.
• Serve with plain rice.