This stuffed Brinjal Curry is an Andhra-style recipe that’s very fashionable down South – and for all the best causes. It’s bought a floor masala base that’s spicy, tangy, candy and nutty suddenly, stuffed into small brinjals and simmered in a semi gravy. A lot flavour to take in!
There are some recipes on the market the place you possibly can simply style the cultural influences – and this stuffed Brinjal Curry is considered one of them! Additionally known as Gutti Vankaya (Andhra and Telangana) and Yengai (North Karnataka), this curry is most famously often called Bagara Baingan (Hyderabad).
The origins of this curry date all the best way again to the Mughal Empire between the sixteenth and nineteenth century. Mughlai delicacies is understood for its signature richness introduced on by the beneficiant use of nuts, seeds, and oils whereas cooking – and that richness is what makes this stuffed brinjal curry so particular. The bottom of this curry is made by grinding collectively chillies, coconut, tamarind, sesame seeds, peanut and jaggery which is then stuffed into the brinjals. The stuffed brinjals are then tempered – baghaar actually means to mood – after which cooked down with a thick gravy.
Greatest loved with plain chapatis, steaming sizzling rice or jowar rotis, this dish is an indulgent deal with that’ll make your day so a lot better (this has been tried and examined!) And don’t be fooled, for a dish that appears and tastes this good, it’s ridiculously simple to make.
All of those elements are generally discovered throughout Indian pantries so no advanced grocery store is required right here. The dish comes collectively rapidly and may be served for therefore many various events – boost your weeknight dinners with this, or impress your friends at a cocktail party – I can assure making this could be the best selection. This curry additionally freezes and reheats nicely which is an added bonus that I all the time love.
- This stuffed brinjal recipe is simple – no advanced chopping required, fuss free prep
- You don’t have to purchase any unique elements or readymade masalas to make this
- You may serve this recipe with so many various kinds of flatbread AND rice, making it a nice choice for dinner events
Elements You may Want
- Roasted chana dal – This provides a scrumptious nutty taste to the curry. After we grind this, it principally kinds gram flour which thickens the masala.
- Peanuts – Provides one other distinct layer of nuttiness to the dish
- White Sesame seeds – The third distinct addition to create the signature nutty taste of bagara baingan. This additionally makes the gravy creamy – with out the usage of cashews or full cream right here.
- Grated dry coconut – Nutty however neutralizing, considered one of my favourite additions to Indian curries. In case you don’t like coconut, don’t fear you possibly can’t actually style it in the long run
- Tamarind – Provides tanginess which balances the gravy and cuts by the richness. Can sub with 1 tablespoon tamarind paste
- Chillies – Since we’ve loads of neutralizing nuts used right here, you possibly can go heavy handed with the chillies! I like to recommend utilizing each Byaadgi and Guntur dry purple chillies.
- Jaggery – A little bit little bit of sweetness to steadiness out the tang and spice
- Brinjals – The small ones work finest for this recipe so you possibly can stuff them simply
How you can make Gutti Vankaya or Yengai
Here is a fast step-by-step exhibiting you how you can make Gutti Vankaya or Yengai at dwelling:
1. Add all of the paste elements besides the water to the chutney jar of a mixer. Grind right into a advantageous paste.
2. Add water little by little as you grind it. Make sure the paste is clean and freed from lumps. Hold apart.
3. Make an X-shaped minimize on the underside of a brinjal. The minimize must be deep sufficient to barely open up the brinjal.
4. Stuff the opening with the ready paste. Repeat for the remaining brinjal and set it apart. Don’t discard the surplus paste.
5. Add oil to a flat bottomed kadai or sauteuse pan. Enable the oil to warmth on a excessive flame. Add mustard seeds and permit them to splutter.
6. Add the ready brinjal to the pan. Unfold them out as a lot as potential and shallow fry for 2-3 minutes on all sides. Use tongs to show the brinjals.
7. Add sliced onion and stir. Saute for 3-4 minutes.
8. Add the remaining paste and blend to mix. Fry for 3 minutes.
9. Add 1 cup of water and blend.
10. Cowl the pan with a lid and prepare dinner on medium-low warmth for 25-Half-hour or till the brinjal is cooked. It could take longer to prepare dinner relying on the dimensions of the brinjal.
11. Add the remaining half cup of water little by little to regulate the consistency of the gravy as desired. Serve sizzling together with rice and ghee or jowar rotis!
Ceaselessly Requested Questions
Which brinjals work finest for this recipe?
You wish to use small brinjals for this recipe in an effort to stuff them and prepare dinner them in a uniform method. Search for darkish purple or purple with white striped brinjal as these maintain their form the perfect and gained’t get mashed within the curry.
How lengthy can I retailer this for?
This curry will probably be good for as much as 3 days within the fridge and may be frozen for as much as 3 months. To reheat, add to a pan with a bit little bit of water and mix nicely.
Can I make this with out sesame seeds?
With a view to obtain the genuine bagara baingan style, it’s vital to make use of a mix of peanuts, chana dal, sesame seeds and coconut. You may nonetheless make this brinjal curry with out sesame however it is not going to be the identical dish – in fact!
Generally, you’ve simply bought to deal with your self like royalty (and meaning making Mughlai impressed dishes on an off-the-cuff weeknight)! I’ve by no means had eggplant ready in such a flavorful means earlier than I attempted this – so if anyone in your loved ones is an eggplant skeptic, this will simply be the recipe that wins them over. If cooking for a household meal time, I’d advocate serving this with a light-weight cucumber salad and raita – nothing too heavy because the dish itself is kind of filling. At a cocktail party, this could pair nicely with some Mutton Kheema on the menu and my further smooth rotis.
Both means, this recipe is a winner for positive. Time so as to add it to the week’s meal planning checklist!
Watch the Recipe Video
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Stuffed Brinjal Curry (Gutti Vankaya or Yengai)
Stuffed Brinjal Curry or Eggplant Curry is a scrumptious South Indian speciality that makes use of a mixture of peanuts, sesame seeds, coconut, chana dal, tamarind, chillies and jaggery to create a nutty, spicy, tangy, candy base. The bottom masala is very easy to make and there is nearly no chopping concerned! All the time a win for weeknight dinners or particular dinners. Goes nicely with rotis, biryani, or simply steamed rice
Servings: 6 individuals
Energy: 392kcal
Directions
Paste
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Add all of the paste elements besides the water to the chutney jar of a mixer. Grind right into a advantageous paste. Add water little by little as you grind it – simply sufficient so that you can get a clean paste. If it turns into too skinny, it’s going to be tough to stuff the brinjal with it.
Curry
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Make a deep X-shaped minimize on the underside of brinjal as proven within the video – minimize until the highest with out chopping all over. The minimize must be deep sufficient to have the ability to open up the brinjal. Stuff the brinjal nicely with the ready paste as proven within the video. Repeat for the remaining brinjal and put aside. Reserve any extra paste.
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Warmth oil in a flat bottomed kadai or sauteuse pan. Add mustard seeds and permit them to splutter.
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Add the ready brinjal to the pan. Unfold them out as a lot as potential and shallow fry for 2-3 minutes on all sides. Use tongs to show the brinjals.
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Add sliced onion and stir. Saute for two minutes.
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Add the remaining paste and blend to mix. Fry for 2-3 minutes.
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Add 1 cup water and blend. Cowl the pan with a lid and prepare dinner on medium-low warmth for 25-Half-hour or till the brinjal is cooked. It could take longer to prepare dinner relying on the dimensions of the brinjal.
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Add the remaining half cup of water little by little to regulate the consistency of the gravy as desired.
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Serve sizzling together with rice and ghee or jowar rotis!
Video
Notes
- Entire tamarind may be substituted for 1 tablespoon tamarind paste
- In case you do not have entry to dried coconut, use freshly grated coconut or freshly frozen grated coconut in the same amount
- The quantity of water added to the bottom paste must be simply sufficient to grind it until clean. Do not add an excessive amount of water or the paste will develop into too skinny making it tough to stuff the brinjal
Vitamin
Energy: 392kcal | Carbohydrates: 59g | Protein: 11g | Fats: 16g | Saturated Fats: 3g | Polyunsaturated Fats: 5g | Monounsaturated Fats: 8g | Trans Fats: 0.04g | Sodium: 1386mg | Potassium: 1808mg | Fiber: 23g | Sugar: 32g | Vitamin A: 898IU | Vitamin C: 130mg | Calcium: 127mg | Iron: 4mg
