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    Home

    Gutti Vankaya Pulusu Kura Recipe

    Last Updated On: Apr 6, 2025 by Aarthi

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    Gutti Vankaya Pulusu Kura also known as Brinjal pulusu or Baghaar-e-baingan is a tangy dish in which brinjals is cooked in a coconut tamarind masala. This is a popular Andhra brinjal dish and is best when served with rice. Learn how to make gutti vankaya pulusu with stepwise pictures.

    Gutti Vankaya Pulusu Kura

    This is my latest obsession, I enjoy making this simple curry to go with my rice. There is nothing more comforting than hot rice mixed with vankaya pulusu and gingelly oil. The dish is pretty easy to make as well.

    Jump to:
    • About Gutti Vankaya Pulusu
    • Gutti Vankaya Pulusu Kura Ingredients
    • How to Make Gutti Vankaya Pulusu (Stepwise Pictures)
    • Expert Tips
    • 📖 Recipe Card

    Gutti Vankaya Pulusu Kura, Even though this is popularly made in and around Andhra side. It also known as Baghaar-e-baingan, is a Hyderabadi curry made with eggplant (brinjal). It is also served as a side dish to Hyderabadi biryani.

    About Gutti Vankaya Pulusu

    Brinjals is one of the most versatile vegetable, you can cook them into hundred of different recipes. it is one of the most loved vegetable around the world.

    Gutti vankaya pulusu is a popular dish in Andhra and Hyderabad. It is made with brinjals which is cooked in a tamarind coconut sauce. 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.

    Similar Recipes

    Brinjal Fry

    Brinjal Poriyal

    Kathirikai Masala

    Gutti Vankaya Pulusu Kura Ingredients

    Brinjals - it is a versatile vegetable to use in cooking. The vegetable itself doesn't have much flavour but it has a tendency to act like a sponge and absorb all the flavours you add into them.

    Tamarind - main ingredient which balance the taste of the entire curry and makes it so tangy and addictive.

    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.

    Whole Spices - I used a combination of mustard seeds, cumin seeds to add flavour to the dish.

    Spice Powders - I used chilli and coriander powder. Green chillies is added in the curry as well so always adjust the spice powders accordingly.

    Coconut - fresh coconut is ground and add into the curry to give the gravy thickness.

    Jaggery - most Andhra dishes uses jaggery to balance the taste of the curry.

    How to Make Gutti Vankaya Pulusu (Stepwise Pictures)

     

    Take all your ingredients
    Prepare your vegetables
    take coconut and green chillies in a blender
     
     
    make into a fine paste
    crackle cumin and mustard seeds in oil
     
     
     
    add in onions
     
     
    add in brinjals
     
     
    and toss well
     
     
    now add in coriander and chilli powder
     
     
    season with salt
     
     
    add in coconut paste
     
     
    and mix well
     
     
    pour in tamarind water
     
     
    add in jaggery and mix well
     
     
    bring this to boil
     
     
    cover and simmer
     
     
    until oil separates
     
     
    serve
     

    Expert Tips

    • You can small variety of brinjal slit and left whole in this curry.
    • You can taste and adjust tamarind and jaggery as per your liking.
    • Use generous amount of oil for best flavour.
    • For best taste you can make this curry few hours in advance for the flavour to melt together.

    Storage & Serving

    Brinjal pulusu taste best when served with hot rice and ghee. Any leftover can be stored in fridge and reheated when serving. It stays fresh for up to 3 days.

    More Brinjal Recipes to Try

    • Brinjal Roast Recipe
    • Ennai Kathirikai Kulambu Recipe
    • Vendhaya Kuzhambu Recipe
    • Brinjal Tawa Roast Recipe
    • Vankaya Gasagasala Kura Recipe
    • Baba Ganoush Recipe

    📖 Recipe Card

    Gutti Vankaya Pulusu Kura Recipe | Brinjal Pulusu (Baghaar Baingan)

    Gutti Vankaya Pulusu Kura also known as Brinjal pulusu or Baghaar-e-baingan is a tangy dish in which brinjals is cooked in a coconut tamarind masala. This is a popular Andhra brinjal dish and is best when served with rice. Learn how to make gutti vankaya pulusu with stepwise pictures.
    5 from 2 votes
    Print Pin Rate
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 4 servings
    Calories: 412kcal

    Equipment

    • Cooking pot
    • Blender

    Ingredients

    • 4 medium Brinjals cut lengthwise
    • 3 tbsp Tamarind Pulp
    • 1 large Onion sliced
    • 1 tsp Mustard seeds
    • 1 tsp Cumin seeds
    • 1 tbsp Kashmiri Chilli powder
    • 1 tbsp Coriander powder
    • 1 tbsp Jaggery
    • 5 tbsp Gingelly Oil
    • Salt to taste

    For Grinding

    • 1 cup Fresh Coconut grated
    • 3 no Green chillies

    Instructions

    • 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.

    Notes

    • You can small variety of brinjal slit and left whole in this curry.
    • You can taste and adjust tamarind and jaggery as per your liking.
    • Use generous amount of oil for best flavour.
    • For best taste you can make this curry few hours in advance for the flavour to melt together.

    Storage & Serving

    Brinjal pulusu taste best when served with hot rice and ghee. Any leftover can be stored in fridge and reheated when serving. It stays fresh for up to 3 days.

    Nutrition

    Serving: 1servings | Calories: 412kcal | Carbohydrates: 46g | Protein: 7g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Sodium: 55mg | Potassium: 1319mg | Fiber: 18g | Sugar: 27g | Vitamin A: 709IU | Vitamin C: 14mg | Calcium: 85mg | Iron: 3mg
    Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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    If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

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    « Biryani Brinjal Curry Recipe
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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. Priya

      at

      Woww super tempting,fingerlicking kura..yummm!

      Reply
    2. Smitha

      at

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

      Reply
    3. R

      at

      looks really delicious, nice color too.

      Reply
    4. Prabhamani

      at

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

      Reply
    5. Dzoli

      at

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

      Reply
    6. Harini

      at

      I am sure it is a delight for eggplant lovers.

      Reply
    7. Dulce Dough

      at

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

      Reply
    8. Tina

      at

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

      Reply
    9. RAKS KITCHEN

      at

      Sounds too good and I always enjoy brinjal recipes

      Reply
    10. Priya's Feast

      at

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

      Reply
    11. PJ

      at

      Love this tangy curry..

      Reply
    12. Prathibha

      at

      delicious curry..looks yumm

      Reply
    13. Gayathri Kumar

      at

      Kura looks absolutely delicious...

      Reply
    14. the Junkie book

      at

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

      Reply
    15. Aruna Manikandan

      at

      looks delicious and very tempting dear 🙂

      Reply
    16. Suja

      at

      Spicy and yummy..

      Reply
    17. 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
    18. Anonymous

      at

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

      Reply
    19. 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
    20. Anonymous

      at

      is tis receipe match for idly aarthi?

      Reply
    21. Aarthi

      at

      @Anonymousyes u can have it with idli

      Reply
    22. 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
    23. 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
    24. Aarthi

      at

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

      Reply
    25. 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
    26. Anonymous

      at

      Why do we add jaggery?

      Reply
    5 from 2 votes (2 ratings without comment)

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    Hi, I'm Aarthi!

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