Andhra Hyderabadi Baingan Recipe
🍆 Andhra Hyderabadi Baingan Recipe Making
(Also known as Gutti Vankaya Curry or Bagara Baingan)
A royal dish from the kitchens of Hyderabad, this Baingan (brinjal/eggplant) curry is simmered in a rich peanut–sesame–coconut gravy. It’s tangy, spicy, and pairs beautifully with biryani, pulao, or hot rotis.
🌿 Ingredients
For the Masala Paste:
Peanuts – 3 tbsp
Sesame seeds – 2 tbsp
Grated coconut – 2 tbsp
Dried red chillies – 2
Coriander seeds – 1 tsp
Cumin seeds – ½ tsp
Garlic cloves – 5
Ginger – 1 inch
Tamarind pulp – 2 tbsp
Water – as needed
For the Curry:
Small brinjals (purple or green) – 8–10
Onions – 2 medium (finely chopped)
Tomatoes – 2 medium (chopped)
Mustard seeds – ½ tsp
Curry leaves – few
Turmeric powder – ¼ tsp
Red chilli powder – 1 tsp
Coriander powder – 1 tsp
Garam masala – ½ tsp
Salt – to taste
Oil – 3–4 tbsp
🔥 Method
Prepare the Masala
Dry roast peanuts, sesame seeds, coconut, coriander, cumin, and red chillies until golden and aromatic.
Cool and grind them with ginger, garlic, tamarind pulp, and water to make a thick paste.
Prepare the Brinjals
Wash and slit each brinjal lengthwise in an “X” shape, keeping the stem intact.
Stuff each brinjal with a spoonful of the masala paste. Keep the remaining paste aside.
Cook the Curry Base
Heat oil in a wide pan.
Add mustard seeds; let them splutter. Add curry leaves and onions, sauté till golden.
Add tomatoes, turmeric, chilli powder, coriander powder, and a pinch of salt. Cook till the tomatoes soften.
Add the Brinjals
Gently place the stuffed brinjals in the pan.
Add remaining masala paste and about ½ to ¾ cup of water.
Cover and cook on low flame for 20–25 minutes, turning occasionally till brinjals turn soft and gravy thickens.
Finish
Add garam masala, simmer for 2 more minutes, and switch off the flame.
Garnish with fresh coriander leaves.
🍚 Serving Suggestion
Serve hot with Hyderabadi biryani, jeera rice, chapati, or jowar roti — the rich nutty flavor pairs perfectly with any!