Tuesday, March 30, 2010

Bagara Baingain (Gutti Vankaya, Masala Vankaya)

As most of us know, Bagara Baingain is the most delicious and popular Nawabi food in Andhra Pradesh.  Bagara Baingain is always a part of a Hyderabadi wedding along with Bagara Rice and Mirchi ka Salan.  An all time favourite for me to be served with Vegetable Biryani.


Medium sized firm purple Brinjals (Vankayalu) : 10 nos.
Powdered roasted Peanuts : 1/2 cup
Powdered roasted sesame seeds : 1/2 cup
Chopped Onion :  1/2 cup (small cubes)
Ginger Garlic Paste : 1 tsp
Tamarind : a small lemon size (Soak and puree it)
Garam masala powder : 1/2 tsp
Coriander powder : 1/2 tsp
Red chilli powder : according to taste (approx 1 tsp)
Fresh grated coconut : 1 tbsp
Chopped coriander : 2 tbsp
Mustard seeds : 1/4 tsp
Cumin seeds : 1/4 tsp
Urad dal : 1/4 tsp
Red chillies : 1 (Broken in small pieces)
Curry leaves : 10 to 12
Oil : 2 tsp
Salt : as required

  • Slit the brinjals into four sections from one end, leaving the stem on. If the stems are too long cut off a little portion of them.  Take water in a vessel and add 1/4 tsp of salt.  Put brinjals in the water till they are transferred to the stove to retain the color.  Otherwise the brinjals may turn black.
  •  Heat oil in a heavy bottomed pan on a medium flame. 
  • Add Mustard seeds, cumin seeds, urad dal and red chilli pieces. Saute for a while
  • When mustard splutters, add curry leaves, stir once and add ginger garlic paste.
  • Saute it for a minute until the raw smell of the ginger garlic paste goes off.
  • Add chopped onions and saute till the onions turn to golden brown.
  • At this point, add the brinjals and fry for a minute or so.
  • Pour a cup of water and  put on a lid and allow brinjals to cook completely for about 7 to 10 minutes.
  • Add tamarind paste, all the spices, powdered peanuts, powdered sesame seeds, grated coconut and salt.
  • Mix until all the ingredients are combined properly. Add little water if it is too thick.
  • Adjust the spices according to your taste and cook till the oil leaves the edges.
  • Garnish with chopped coriander and serve with rice, roti, chapati or biryani.

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