Gutti Vankaya pulao is a delicious rich dish that is special enough to make for parties but simple enough to make on a weekday.
Today’s rice main dish is probably my favorite of all the three dishes for this week’s blogging marathon. Most of my BM buddies probably already know the reason, but this Gutti Vankaya pulao aka baby eggplant pilaf is really delicious. If you have an eggplant lover in your family or if you have anyone who appreciates flavorful dishes, then you definitely have to try this dish for them.Eggplants are my weakness (check my eggplant recipes here) and I buy them whenever I see fresh ones at the grocery store, knowing fully well that I have some in the fridge already. I don’t mind eating them everyday, though the family don’t share the same passion – which means more for me.
Well anyway, I found some fresh looking green eggplants at the grocery and bought them. After debating whether to make Thai green curry or a rice dish, this gutti vankaya pulao won the lottery. This recipe is from a Telugu cooking show and is really simple to make.Eggplants are marinated in yogurt and then cooked until tender. Then they are mixed with cooked basmati for the flavors to mingle. Green or purple baby eggplants can be used to make this dish. Just make sure to use fresh ones with not too many seeds. Pick eggplant that have bright green stalks and look fresh with no blemishes or marks.
It smells amazing while cooking this dish. This is a dish that is special enough to make for parties but simple enough to make on a weekday. Serve it with some simple Raita or some curry (paneer or chickpea) and you have yourself a delicious and filling meal.