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Gutti Vankaya Curry

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Gutti Vankaya Curry

Features:
  • Veg
  • Vegan
Cuisine:
    • Medium

    Ingredients

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    Badusha is a delectable layered Indian sweet, which is more commonly known in north India as Balushahi. These sweet treats are crispy on the outside and moist, tender, and flaky on the inside. This fried dough food, which is shaped into round discs and dunked into a sugary syrup, bears a striking resemblance to glazed doughnuts. However, the main difference between the two scrumptious desserts is that glazed doughnuts can be baked or fried and badushas are deep fried. This quick and simple recipe is mostly prepared on festivals.

    Health Benefits

    A yummy addition in this dish is curd, which, according to health experts, should be consumed with every meal. It is a probiotic that helps immensely in improving digestion and an upset stomach.

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    How to Make Badusha

    1. Prepare the stuffing. Roast each ingredient separately and then grind all of them until it turns to a smooth paste. Add salt and lemon juice and mix well.
    2. Leave the stalks of the brinjals intact. Slit each brinjal in four from top towards the stem but not right through. Place them in salted water for 15–20 minutes and keep aside.
    3. Heat oil in a frying pan. Add mustard seeds, cumin seeds, curry leaves, onions and green chilli until they crackle and turn golden.
    4. Add the ginger-garlic paste and fry until the raw aroma goes away.
    5. Stuff the brinjals. Fry for 2–3 minutes, then add water and tamarind paste. Let it simmer until the brinjals soften. Add water as required.
    6. Garnish with coriander leaves. Serve hot.

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