March 30, 2010

Bagara Baingan / Gutti Vankaya - 3

Bagara Baingan:

 Baby Eggplant / Brinjal / Vankaya (వంకాయ) cooked with Onion, Tomato in mild Peanut sauce with other spices.

Bagara Baingan is very famous Hyderabadi vegetarian entry. We can make this curry mild/ medium hot / or even spicy. We can replace egg-plant with Long Green Mirchi to make Mirchi Ka Salan or Whole Tomato (with little variation) to make Tomato salan or even with Bell Pepper or capsicum to make Capsicum masala. And any of the above recipes goes extremely well with Pulav / Biryani or even with Regular White Rice.


Baby Egg Plant (Pink) – 10
Peanuts – ½ sup
Sesame seeds – 1 tsp
Onion – 1 (Thinly Sliced)
Tomato – 1 (Thinly sliced)
Green chilli – 4 (Slit Vertically)
Ginger – Garlic paste – 1 tsp
Turmeric – ½ tsp
Red Chilli Powder – ½ tsp
Tamarind Juice – 1 cup (Diluted)
Tamarind Paste – 2 tbsp
Oil – 4 tbsp
Cumin seeds / Black Cumin – ½ tsp


Dry Roast peanuts and set aside and let them come to room temperature.
Dry Roast Sesame seeds (optional)

Wash and wipe Egg-plant and make a ‘+’ shape slit and set aside.

Take a Heavy Bottomed deep cooking vessel, add 3 tbsp of oil when it is hot enough add brinjals and fry for 2 or 3 min and put lid if required and let them cook till half done. Take out egg plant in to a separate plate and set side.

In the same vessel, add 1 more tbsp of oil if required, add cumin seeds and let them splutter and add green chilli and onion and sprinkle little salt and cook for 3 min on medium heat, then add Ginger garlic paste and cook till raw smell goes off.

In the mean time, Add Peanuts and Sesame seeds to the blender add required amount of water and make into a fine paste (thick paste or thin liquid kind of paste)

Now add Tomato and cook till they are soft.

Now add Peanut paste, Turmeric and combine well and cook for 2 min and then add tamarind juice along with 2 cups of water and bring it to a boil.

Now add Egg-plant, adjust salt and cover it up with lid and cook on medium flame for approximately 20 min.

Check the spice level and Add Red Chilli Powder if you want and let it cook for another 5 min with out the lid. Check the Gravy Consistency. If you want you can add water or you can cook for another 5 min if it is too watery.

Finish it off with chopped coriander and cover it with lid and switch off the stove.

Serve Hot with Pulav / Biryani / White Rice.


Related Posts with Thumbnails

Copyright Policy

Unless otherwise noted, My Kitchen is the legal copyright holder of the material and pictures in this blog and it may not be used, reprinted, or published without the written consent of the author.
All the measures used in the recipes are approximate.

Reach me at