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.
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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
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)
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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 |
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
📖 Recipe Card
Gutti Vankaya Pulusu Kura Recipe | Brinjal Pulusu (Baghaar Baingan)
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
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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Priya
Woww super tempting,fingerlicking kura..yummm!
Smitha
i like ur kadai!...:)...our house favorite!...yummy as ever!
R
looks really delicious, nice color too.
Prabhamani
Very nice gravy!!liked the way of preparation.. Gud kadai.
Dzoli
Tamarind and coconut which great combination:) It smells till here:)
Harini
I am sure it is a delight for eggplant lovers.
Dulce Dough
Looks so good! I have never had anything like this!
Tina
delicious curry.....Perfect with hot rice...
RAKS KITCHEN
Sounds too good and I always enjoy brinjal recipes
Priya's Feast
Nothing beats comfort food...I am drooling already..
PJ
Love this tangy curry..
Prathibha
delicious curry..looks yumm
Gayathri Kumar
Kura looks absolutely delicious...
the Junkie book
brinjal not my fave veg but i wouldn mind trying yours piping hot with some equally garam rotis!
Aruna Manikandan
looks delicious and very tempting dear 🙂
Suja
Spicy and yummy..
Mélange !
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.
Anonymous
Tried this recipe and it came out really good. Thank you
Anonymous
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
Anonymous
is tis receipe match for idly aarthi?
Aarthi
@Anonymousyes u can have it with idli
Anonymous
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
priya sri
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
Aarthi
@priya sri just add water to it, if it leaks then it has holes.
Anonymous
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
Anonymous
Why do we add jaggery?