Bagara Baingan , supriya193 The hit curry of the party was eggplant curry "baingan ka Salan" in hyderabadi terms or Vankaya masala Bagara baingan (Eggplant masala curry) is a traditional Hyderabadi dish served with biryani. This is also popularly prepared in the Andhra region and called as Gutti Vankaya kura. The speciality of the dish is the flavor that depends on the blend on tamarind and freshly ground masalas. 1 loaf
240 calories, 9 grams fat
mustard seeds Water Oil Ginger and garlic paste Tamarind juice Onion cinnamon small cumin seeds Green chilli Cloves Elaichi Dry coconut powder cumin pdr coriander pdr sesame seeds Groundnuts brinjals

1.First dry fry whole garam masala,mustard and cumin seeds when they start to splatter add onions turmeric, g&g paste.
2.add masalas and add the paste of roasted ground nut ,seasame seeds and coconut pdr cook for 15 min add tamrind ,and jaggery and cook till oil ozzes out
3.In the mean time cut the vankaya as four parts but dont cut at the end
4.Immediately put them in the oil, fry slowly stirring occassionally till they are fully softened and add to the cooking gravy
5.This is very good with rice, pulaos, and chapatis. and a must with biryanis have fun cooking with vahrehvah recipe contributed by supriya and modified by vah chef.

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Bagara Baingan My Recipebox:

The hit curry of the party was eggplant curry "baingan ka Salan" in hyderabadi terms or Vankaya masala Bagara baingan (Eggplant masala curry) is a traditional Hyderabadi dish served with biryani. This is also popularly prepared in the Andhra region and called as Gutti Vankaya kura. The speciality of the dish is the flavor that depends on the blend on tamarind and freshly ground masalas. Bagara Baingan



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Author supriya193 Servings 4 persons
Published November 27, 2007 Cooking Time (mins) 25
Main Ingredient Brinjal Eggplant Preparation Time mins

Description
The hit curry of the party was eggplant curry "baingan ka Salan" in hyderabadi terms or Vankaya masala Bagara baingan (Eggplant masala curry) is a traditional Hyderabadi dish served with biryani. This is also popularly prepared in the Andhra region and called as Gutti Vankaya kura. The speciality of the dish is the flavor that depends on the blend on tamarind and freshly ground masalas.

Recipe of Bagara Baingan

Ingredient Name Quantity Unit
mustard seeds  1 Teaspoons
Water  3 Cup
Oil  2 Tablespoons
Ginger and garlic paste  1/2 Teaspoons
Tamarind juice  50 ml
Onion  1 Numbers
cinnamon small  1 Stricks
cumin seeds  1 Teaspoons
Green chilli  1 Numbers
Cloves  3 Numbers
Elaichi  3 Numbers
Dry coconut powder  2 Tablespoons
cumin pdr  1 Tablespoons
coriander pdr  1 Tablespoons
sesame seeds  3 Tablespoons
Groundnuts  1 Cup
brinjals  8 Numbers

Directions

1.First dry fry whole garam masala,mustard and cumin seeds when they start to splatter add onions turmeric, g&g paste.
2.add masalas and add the paste of roasted ground nut ,seasame seeds and coconut pdr cook for 15 min add tamrind ,and jaggery and cook till oil ozzes out
3.In the mean time cut the vankaya as four parts but dont cut at the end
4.Immediately put them in the oil, fry slowly stirring occassionally till they are fully softened and add to the cooking gravy
5.This is very good with rice, pulaos, and chapatis. and a must with biryanis have fun cooking with vahrehvah recipe contributed by supriya and modified by vah chef.

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