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Gutti Vankaya Pulusu Kura Recipe with step by step pictures. Brinjal pulusu or Baghaar-e-baingan is made with brinjals cooked in a coconut tamarind masala.
Gutti Vankaya Pulusu Kura, also known as Baghaar-e-baingan, is a Hyderabadi curry made with eggplant (brinjal). Its also served as a side dish to Hyderabadi biryani.
Baghaar e baingan was introduced from Tashkent during the Mughal Empire and later became popular in Hyderabad. Between the 16th and 19th centuries, Mughlai cuisine had a significant impact on South Asian cuisine.
It is 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.
Ingredients For Gutti Vankaya Pulusu Kura Recipe
- Brinjals-10 chopped
- Tamarind-1 small lemon size diluted with water
- Onion-1 sliced
- Mustard seeds / Kaduku-1 tsp
- Cumin seeds / Jeerakam-1 tsp
- Chilli powder-1 tsp
- Coriander powder-1 tblspn
- Coconut-1 cup
- Green chilli-3
- Salt to taste
- Jaggery / Vellam or Sugar -1 tsp
- Oil-5 tblspn
Brinjals :
It has a bland and flavourless taste. The texture is spongy, smooth, but seedy. The spongy flesh-like pulp is roughly 92 percent water. If you take a bite of this vegetable, you will notice that it has no taste, just like zucchini.
Tamarind :
Tamarind flavour can range from sweet and sour to tangy and tart, depending on the other ingredients it is combined with. Sweet ingredients, such as sugar, can, for example, soften the sour tamarind flavours.
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.
