Bagara Baingan/Gutti Vankaya Curry/Stuffed Eggplant Curry

Prep Time: 5min
Cook Time: 30min
Total Time: 35min
Yield: 4-6 Servings

Ingredients

6 Brinjals/Eggplants
1 Large Sized Onion, thinly sliced
2 Tspn Red Chilli Powder
Salt to Taste
1/8 Tspn Turmeric Powder
1 Tspn Gingergarlic Paste
1/2 Lemon Sized Tamarind or add as needed, extract pulp
1 Tspn Coriander(Dhania) Powder
2 Tspn Dry Coconut Powder
2 Tspn Sesame(Til/Nuvvulu) Powder
1/8 Tspn Fenugreek(Methi) Powder
1/4 Tspn Cumin(Jeera) Powder
2 Tblspn Peanuts(Groundnuts/Palli) Powder
1/2 Tspn Garam Masala Powder
1 Cup Water or add as needed
1 Tblspn Cilantro(Kothmir) Leaves
2 Tblspn Oil


Directions

• Wash brinjals under running water & drain. Make two slits diagonally as shown in the picture below & soak them in salted water.

• Heat 1 tablespoon oil in a sauce pan on medium flame, add onion & fry until they turn translucent. Now add gingergarlic paste & saute for a minute. 

• Add red chilli powder, salt, turmeric powder, coconut powder, sesame powder, fenugreek powder, cumin powder, peanut powder, garam masala powder & saute for another minute. Now add tamarind extract & mix everything well.

• Turn off the flame & let it cool at a room temperature before adding it to a mixie jar. Grind the onion mixture into a smooth paste by adding little water.

• Stuff the onion masala paste into each brinjal (reserve some paste for the gravy) & keep aside.

• Heat 1 tablespoon oil in a sauce pan on medium flame, add stuffed brinjals & saute for 5 minutes.

• Add remaining onion masala paste, water & mix everything well.

• Cover with a lid & cook on a medium-low flame for 10-15 minutes or until oil separates.

• Turn off the flame & transfer to a bowl.
• Garnish with cilantro leaves & serve with veg pulao, bagara rice.