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    Home

    Gutti Vankaya Pulusu Kura Recipe

    June 30, 2022 By Aarthi 31 Comments

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    Gutti Vankaya Pulusu Kura Recipe with step by step pictures. Brinjal pulusu or Baghaar-e-baingan is made with brinjals cooked in a coconut tamarind masala.

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    TABLE OF CONTENTS
    1. Gutti Vankaya Pulusu Kura Recipe | Baghaar-E-Baingan Recipe | Brinjal Pulusu Recipe
    2. Gutti Vankaya Pulusu Kura Recipe with step by step pictures

    Gutti Vankaya Pulusu Kura

    Gutti Vankaya Pulusu Kura, also known as Baghaar-e-baingan, is a Hyderabadi curry made with eggplant (brinjal). Its also served as a side dish to Hyderabadi biryani.

    Baghaar e baingan was introduced from Tashkent during the Mughal Empire and later became popular in Hyderabad. Between the 16th and 19th centuries, Mughlai cuisine had a significant impact on South Asian cuisine.

    It is frequently served with plain rice or chapati at home. It is the same as enne badanekai from the cuisine of North Karnataka. But Sesame seeds are used in north Karnataka.

    Ingredients For Gutti Vankaya Pulusu Kura Recipe 

    • Brinjals-10 chopped
    • Tamarind-1 small lemon size diluted with water
    • Onion-1 sliced
    • Mustard seeds / Kaduku-1 tsp
    • Cumin seeds / Jeerakam-1 tsp
    • Chilli powder-1 tsp
    • Coriander powder-1 tblspn
    • Coconut-1 cup
    • Green chilli-3
    • Salt to taste
    • Jaggery / Vellam or Sugar -1 tsp
    • Oil-5 tblspn

    Brinjals :
    It has a bland and flavourless taste. The texture is spongy, smooth, but seedy. The spongy flesh-like pulp is roughly 92 percent water. If you take a bite of this vegetable, you will notice that it has no taste, just like zucchini.

    Tamarind :
    Tamarind flavour can range from sweet and sour to tangy and tart, depending on the other ingredients it is combined with. Sweet ingredients, such as sugar, can, for example, soften the sour tamarind flavours.

    Onion:
    Onions are considered a basic ingredient or the foundation of Indian cooking and are used to make any gravy, curry, or bhuna dish. The flavour and aroma of onion transforms any ordinary dish into a mouthwatering and delectable one.

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    Gutti Vankaya Pulusu Kura Recipe | Baghaar-E-Baingan Recipe | Brinjal Pulusu Recipe

    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course Main Course
    Cuisine Andhra, Indian
    Servings 4 servings

    Ingredients
      

    • Brinjals-10 chopped
    • Tamarind-1 small lemon size diluted with water
    • Onion-1 sliced
    • Mustard seeds / Kaduku-1 tsp
    • Cumin seeds / Jeerakam-1 tsp
    • Chilli powder-1 tsp
    • Coriander powder-1 tblspn
    • Coconut-1 cup
    • Green chilli-3
    • Salt to taste
    • Jaggery / Vellam or Sugar -1 tsp
    • Oil-5 tblspn

    Instructions
     

    • First Grind coconut and green chillies together to a smooth paste by adding some water..Set this aside for a moment..
    • Heat oil in a kadai..Add in mustard seeds and cumin seeds,let it splatter.
    • Now add in onions and fry for 2 mins..Add in brinjals and mix well..
    • Now add in chilli powder and coriander powder and mix well.
    • Pour in the coconut paste and stir to combine..Add in salt and jaggery and mix well..
    • Pour in tamarind water and bring this to boil..
    • Cover and simmer for 15-20 mins until oil floats on top..
    • Serve hot with rice..
    Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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    Gutti Vankaya Pulusu Kura Recipe with step by step pictures

     
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    Take all your ingredients

     

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    Prepare your vegetables

     

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    take coconut and green chillies in a blender
     
     
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    make into a fine paste

     

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    crackle cumin and mustard seeds in oil
     
     
     
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    add in onions
     
     
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    add in brinjals
     
     
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    and toss well
     
     
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    now add in coriander and chilli powder
     
     
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    season with salt
     
     
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    add in coconut paste
     
     
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    and mix well
     
     
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    pour in tamarind water
     
     
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    add in jaggery and mix well
     
     
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    bring this to boil
     
     
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    cover and simmer
     
     
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    until oil separates
     
     
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    serve
     
     
     
     
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    Aarthi

    About Aarthi

    Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

    Reader Interactions

    Comments

    1. the mad

      at

      Yummy.
      I am hosting a new event which I am calling Back to our Roots. Do check out my event and send me your entries from 15/10/11 to 30/11/11.

      Reply
    2. Priya

      at

      Woww super tempting,fingerlicking kura..yummm!

      Reply
    3. Smitha

      at

      i like ur kadai!...:)...our house favorite!...yummy as ever!

      Reply
    4. R

      at

      looks really delicious, nice color too.

      Reply
    5. Prabhamani

      at

      Very nice gravy!!liked the way of preparation.. Gud kadai.

      Reply
    6. Dzoli

      at

      Tamarind and coconut which great combination:) It smells till here:)

      Reply
    7. Harini

      at

      I am sure it is a delight for eggplant lovers.

      Reply
    8. Dulce Dough

      at

      Looks so good! I have never had anything like this!

      Reply
    9. Now Serving

      at

      that looks spicy and yummy dear 🙂

      Cheers, Priya
      http://priyasnowserving.blogspot.com/search/label/Blog%20Anniversary%20Giveaways%20on%20going

      Reply
    10. Hari Chandana

      at

      Authentic and delicious recipe.. looks perfect !!
      Indian Cuisine

      Reply
    11. Hamaree Rasoi

      at

      Delicious looking brinjal curry. Wonderfully prepared.

      Deepa
      Hamaree Rasoi

      Reply
    12. Tina

      at

      delicious curry.....Perfect with hot rice...

      Reply
    13. RAKS KITCHEN

      at

      Sounds too good and I always enjoy brinjal recipes

      Reply
    14. Priya's Feast

      at

      Nothing beats comfort food...I am drooling already..

      Reply
    15. Vardhini

      at

      Yummy ..

      Vardhini
      Event: Halloween Fiesta

      Reply
    16. PJ

      at

      Love this tangy curry..

      Reply
    17. Prathibha

      at

      delicious curry..looks yumm

      Reply
    18. Gayathri Kumar

      at

      Kura looks absolutely delicious...

      Reply
    19. the Junkie book

      at

      brinjal not my fave veg but i wouldn mind trying yours piping hot with some equally garam rotis!

      Reply
    20. Aruna Manikandan

      at

      looks delicious and very tempting dear 🙂

      Reply
    21. Suja

      at

      Spicy and yummy..

      Reply
    22. Mélange !

      at

      I am here with my hands up Aarthi..I love that so much that I have a virtual finish here..So nice a recipe.Thanks.

      Reply
    23. Anonymous

      at

      Tried this recipe and it came out really good. Thank you

      Reply
    24. Anonymous

      at

      brillant piece of information, I had come to know about your web-page from my friend hardkik, chennai,i have read atleast 9 posts of yours by now, and let me tell you, your webpage gives the best and the most interesting information. This is just the kind of information that i had been looking for, i'm already your rss reader now and i would regularly watch out for the new posts, once again hats off to you! Thanx a million once again, Regards, gutti vankaya

      Reply
    25. Anonymous

      at

      is tis receipe match for idly aarthi?

      Reply
    26. Aarthi

      at

      @Anonymousyes u can have it with idli

      Reply
    27. Anonymous

      at

      Love this recipe. Thank you. I've tried a few other recipes of yours and my friends and I really enjoy cooking your recipes. Keep up the great job

      Reply
    28. priya sri

      at

      Hi Arthi

      Please tell me how to buy a mud pot for cooking I.e how do u know if ur buying a good one without any cracks

      Reply
    29. Aarthi

      at

      @priya sri just add water to it, if it leaks then it has holes.

      Reply
    30. Anonymous

      at

      I tried this recipe two days before. It came out very well. Normally my husband doesn't like bringal gravy. But he had twice. Simple recipe. But great taste.thank u aarthi

      Reply
    31. Anonymous

      at

      Why do we add jaggery?

      Reply

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