Jul 23, 2014

Bagara Baingan ~ Gutti Vankaya in Hydarabadi Style

Okay, I am bringing again one more recipe with my favorite vegetable. I think that doesn't need any more Introduction, by now you know that is Vankaya or Eggplant or Baingan :-). There are already several Gutti Vankaya Recipes piled up on my space, but there is no limit to make several variations with this wonderful vegetable. I think the variations of masalas or stuffing used for this vegetable varies from region to region, that is based on what is the most abundant ingredient or spice that will grow or available in that region. So in Andhra side this recipe is made with the stuffing of lentil and curry powders or stuffed with onion, ginger and garlic paste. But in Hyderabad side as Peanuts are abundant, this recipe will be made with Peanut, Sesame Seeds and Tamarind combination. In this style, the baby eggplants need not be stuffed, but they will be slightly fried first and then coated with Peanut and Sesame powder and then simmered on slow heat in tamarind gravy along with red chili powder and coriander powder. This is not super spicy, little mild compare to Andhra style Gutti Vankaya and goes very well with Roti and Pulao. Here is the recipe, Njoy!

Baby Eggplants - 10
Onion - 1 medium
Curry Leaves - 5
Cumin Seeds - 1 tsp
Ginger Garlic Paste - 1 Tbsp
Turmeric Powder - 1/2 tsp
Coriander Powder - 1 tsp
Red Chili Powder - 1 tsp
salt - 1 tsp
Peanuts - 2 Tbsp
Sesame Seeds - 2 Tbsp
Coconut Powder  - 2 Tbsp
Tamarind - 1 Tbsp
Oil - 2 Tbsp
Cilantro - for Garnish

*serves - 4 people

Preparatory Steps:

  • Dry Roast the Sesame Seeds and Peanuts separately in the non-stick pan. Once they are cooled off grind in the small mixie jar along with Coconut Powder; first grind into fine powder. Add 2 Tbsp water and grind into smooth paste.
  • Soak the Tamarind in warm water and extract the tamarind juice and set aside
  • Trim the edges on Egg Plants and make 4 slits and keep them salted water to avoid any blackening.


  1. Heat the non stick pan or heavy bottomed vessel. I have used my non-stick pressure pan. Add 2 Tbsp of oil.
  2. First fry the egg plants for 5 min in the non-stick pan, until they become slightly soft but still retain their shape. Take them out and keep them on a plate aside.
  3. In the same pan, Add cumin seeds and curry leaves,. once they splutter, add finely chopped onions and saute them well. Add ginger garlic paste and saute for 5 min or until the raw smell goes away. 
  4. Now add the ground peanut,sesame, coconut paste to the pan and mix well. Add salt, turmeric powder, red chili powder and coriander powder and mix it well. let it simmer for few minutes. 
  5. Add tamarind juice to the pan and mix it well. Add some more water and let the gravy simmer on slow heat for 5 minutes. Now taste and adjust the salt and seasonings accordingly.
  6. Now add the brinjals to the gravy, loosely close the lid and let it simmer for 10 to 15 minutes on slow heat. Once the brinjals become soft and gravy comes together, top with cilantro; switch off the stove and transfer to serving bowl. 

Take a Close Look!
This tastes fantastic with mild Veg Pulao or Coconut Milk Pulao. Hmmm Yummm!!!! now my mouth waters, what about you?


  • Keep stirring while the gravy is simmering so that gravy will not stick to the bottom. 
  • Peanut Paste can easily become thick, add water while it is simmering to that you will get gravy like consistency.

will be back with another regional recipe
until then take care



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