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.
Equipment
- Cooking pot
- Blender
Ingredients
- 4 medium Brinjals cut lengthwise
- 3 tablespoon Tamarind Pulp
- 1 large Onion sliced
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 1 tablespoon Kashmiri Chilli powder
- 1 tablespoon Coriander powder
- 1 tablespoon Jaggery
- 5 tablespoon 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: 1servingsCalories: 412kcalCarbohydrates: 46gProtein: 7gFat: 26gSaturated Fat: 9gPolyunsaturated Fat: 8gMonounsaturated Fat: 8gSodium: 55mgPotassium: 1319mgFiber: 18gSugar: 27gVitamin A: 709IUVitamin C: 14mgCalcium: 85mgIron: 3mg
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