Adani Krishnapatnam Port and Adani Foundation honour meritorious students
The students were presented with wristwatches by Mr Jagdish Patel, CEO of AKPL, while their parents were honoured with sarees and traditional Andhra dhotis. The event celebrated not only the students' hard work but also the collective efforts of families and educators. Under its CSR initiative, the Adani Foundation supported these students through Project Utthan by providing evening coaching classes, additional teaching personnel and study materials. This academic support played a crucial role in helping the students achieve outstanding results.
Speaking at the event, Mr Jagdish Patel said, 'Adani Krishnapatnam Port Limited fulfils its community development commitment through the Adani Foundation, with education as a key focus. We are proud of the meritorious students and remain committed to supporting government schools in the region.' The event saw participation from over 200 attendees, including students, parents, local leaders, and representatives from AKPL and the Adani Foundation. School heads Mr Ch Srinivasulu and Mrs P Sarla also acknowledged the Foundation's support in improving academic outcomes.
Community leaders including Mr Siva, Mr Pollaiah Siva Krishna, and others from surrounding villages were also present to encourage the students.
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NDTV
3 days ago
- NDTV
Gutti Vanakaya Kura: How To Make Andhra's Iconic Stuffed Brinjal Curry At Home
Aubergine (or baigan) does not always get the love it deserves. It is the vegetable people either adore or avoid. But in Andhra kitchens, it gets the royal treatment. Enter Gutti Vanakaya Kura, the stuffed brinjal curry that turns even the most reluctant eggplant eater into a fan. To put it simply, the dish is a celebration of bold flavours, patient cooking, and the kind of culinary storytelling that unfolds slowly. It is the kind of curry that makes you reach for a second helping of rice before you even realise it. What makes it so special? It is not just the ingredients, it is the technique, the patience, and the way every bite tells a story of home kitchens, Sunday lunches, and recipes passed down through generations. Whether you are new to Andhra cuisine or already a fan, Gutti Vanakaya Kura is a dish worth knowing, cooking, and sharing. What Is Gutti Vanakaya Kura? In Telugu, Gutti means whole or intact, Vanakaya means aubergine/eggplant/baigan, and Kura means curry. So quite literally, it is a curry made with whole brinjals that are slit and stuffed with a spiced masala, then slow-cooked in a rich, tangy gravy until they are tender and bursting with flavour. This dish is native to Andhra Pradesh and Telangana, where brinjal is revered not just as a vegetable but as a flavour sponge. The stuffing typically includes roasted peanuts, sesame seeds, dry coconut, and a medley of spices. Tamarind adds a gentle tang, while curry leaves and mustard seeds lend that unmistakable South Indian aroma. When Was Gutti Vanakaya Kura First Made? A Brief Origin Story While the exact origin of Gutti Vanakaya Kura is hard to pin down, references to similar stuffed vegetable preparations appear in South Indian culinary texts dating back to the 13th century. It is believed to have evolved in agrarian households where brinjals were grown in backyard gardens and cooked whole to preserve their shape and texture. Over time, the dish became a staple in festive meals, weddings, and Sunday lunches. Today, it is a beloved comfort food across Andhra and Telangana, often served with hot rice and a generous drizzle of ghee. What Makes It Unique? 1. Whole Brinjals: Unlike chopped or mashed versions, the brinjals here are kept whole and slit in an X-shape, allowing the masala to seep in while retaining their structure. 2. Nutty Masala: The stuffing is a fragrant blend of roasted peanuts, sesame seeds, dry coconut, coriander, cumin, cinnamon, cloves, and cardamom. 3. Tangy Gravy: Tamarind extract or lemon juice balances the richness of the masala with a gentle sourness. 4. Slow Cooking: The brinjals are sauted and simmered slowly, allowing the flavours to develop deeply. How To Make Gutti Vanakaya Kura At Home? Step 1. Slit baigan and soak in salted water. Step 2. Roast peanuts, sesame seeds and other dry spices one by one for masala powder. Then grind to a coarse paste. Step 3. Stuff half of the coarsely grounded powder into slit brinjals and keep aside. Step 4. Heat oil in a pan and add red chilies, mustard seeds, methi seeds and jeera and let them splutter. Add garlic, curry leaves and shallots and saute until it turns brown. Step 5. Once it changes the colour to brown, add chopped tomato and tamarind pulp and some water to cook tamarind till it is not raw anymore. Now add red chilli powder, turmeric powder, coriander powder and salt. Finally finish with jaggery and left over coarsely grounded powder. Step 6. While the gravy simmers, in another pan shallow fry the stuffed brinjals till soft. Once the brinjals are soft add them to gravy slowly along with the excess oil. Step 7. Garnish with chopped coriander and serve hot. For detailed recipe of Gutti Vanakaya Kura, click here. What To Pair It With? Steamed Rice And Ghee: The classic combo. The nutty, tangy curry pairs beautifully with plain rice and a spoonful of ghee. Jowar Or Bajra Roti: For a rustic, earthy meal. Hyderabadi Biryani: A bold pairing that works surprisingly well. Curd Rice: For a cooling contrast. Bharwan Baingan, Bharli Vangi And Other Regional Versions: Each version is delicious in its own right, but Gutti Vanakaya stands out for its creamy texture and layered spice profile. Tips For Perfect Gutti Vanakaya Kura: Making Gutti Vanakaya Kura is not difficult, but it does require a little extra care. These tips will help you get that restaurant-style richness and homely comfort in every bite. 1. Choose The Right Brinjals: Small, tender brinjals are key to this dish. Look for ones that are smooth-skinned and glossy and feels light when held. Avoid overripe or large brinjals. They tend to be spongy and bitter, and they might fall apart during cooking. 2. Be Generous With Oil: This is not the time to go low-fat. Gutti Vanakaya Kura needs a good amount of oil to: Roast the masala properly Help the spices bloom and mellow Give the gravy its signature sheen and depth You do not need to deep-fry anything, but a few tablespoons of oil go a long way in bringing out the richness of the dish. 3. Roast The Masala Slowly: The stuffing is the heart of this curry, and it deserves attention. When roasting peanuts, sesame seeds, coconut, and whole spices: Keep the flame low to medium Stir continuously to avoid burning Roast till aromatic and golden, not dark brown 4. Simmer, Do Not Rush: Once the brinjals are stuffed and nestled into the gravy, let them cook gently. Cover the pan and simmer on low heat so they: Absorb the flavours of the masala and tamarind Cook through without turning mushy Retain their shape and texture Final Thoughts: Gutti Vanakaya Kura speaks of meals that are meant to be savoured, not rushed. So, next time give this dish a try and enjoy a delicious Andhra meal with your loved ones. And do let us know how you liked it.
Time of India
6 days ago
- Time of India
Shirdi Sai Electricals-Backed, Indosol eyes IPO in FY27, to invest ₹69,000 cr on future capex
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Deccan Herald
30-07-2025
- Deccan Herald
Andhra liquor scam: Rs 11 cr cash found in Hyderabad farmhouse
Hyderabad: Special Investigation Team (SIT) probing the alleged liquor scam in Andhra Pradesh seized bundles of cash concealed in carton boxes from a farmhouse on the outskirts of Hyderabad on on information provided by Varun Purushotham, listed as accused A-40 in the case, SIT conducted raids and recovered Rs 11 crore in cash from the farmhouse located in Kacharam village of Shamshabad mandal. The money was found hidden in 12 boxes in a storeroom, along with several officials found that the guest house operates under the name Sulochana Farms. According to their investigation, the cash belonged to prime accused Raj Kesireddy, and Varun had moved the money to the farmhouse on Kesireddy's instructions in June had taken Purushotham Varun Kumar into custody on Tuesday after he had been absconding since the case was registered. Following the liquor scam investigation, key figures allegedly helped Varun flee the country. While abroad, authorities issued both a lookout notice and a non-bailable warrant against fled abroad in July-August last year, according to SIT sources. The Secunderabad native, who holds an engineering degree, had been working at a Hyderabad coffee shop, earning Rs 32,000 per month. Raj Kesireddy's group allegedly recruited him into the liquor scam network through a diaspora Andhra understood that Varun was appointed as AP Operations Head for Leela Distilleries Private Limited in Puducherry, allegedly embezzling hundreds of crores in his name. Between June 2020 and March 2024, over a 21-month period, the AP Beverages Corporation deposited Rs 459 crore into the company's account, sources in SIT investigation revealed this business volume to be extraordinarily high. More significantly, they found that all funds were immediately transferred to various other accounts, with the majority of transactions conducted through shell companies. This evidence led to Varun Kumar being formally charged as an accused in the SIT's allegations, prime accused Raj Kesireddy has filed an affidavit in court on Wednesday categorically denying any connection to the Rs 11 crore seized from the Kacharam farmhouse. He has dismissed SIT's claims as "baseless and untrue".Kesireddy said that the farmhouse owner, Teegala Vijayananda Reddy, operates multiple businesses including an engineering college, hospitals, and diagnostic centers with a turnover in hundreds of crores. He claimed that neither he nor his wife has significant involvement in these ventures, adding that his wife holds only a minimal stake in Arete Hospital."The money seized by the SIT has no relation to me whatsoever," Kesireddy asserted in his statement. He further alleged a deliberate conspiracy to prevent him from securing bail.
