Bagara Vankayi | Bagara Baingan | Bagara Brinjal

 

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Preparation time: 15 minutes
Cooking time: 15 minutes
Serves:4-5
Main ingredient: Brinjal
Course: Main

 

Ingredients


Vankayilu (Baingan, Brinjal) : 1/2 kg

 

 

Ullipayalu (Pyaz, Onion) : 1 big



 

Pachimprapa (Harimirchy, Green Chillies) : 5



 

Tomato : 2 big



 

Chintapandu (Imli, Tamarind) Paste : 2 tsp



 

Pallilu (Moongphali, Ground Nuts) : 4 tsp



 

Nuvvulu (Til, Seasame seeds) : 2 tsp



 

Endukobbari (Nariyal, Dry Coconut) : 1/2 coconut



 

Dhaniyalu (Dhania, Corriander seeds) : 2 tsp



 

Lavangalu (Lavang, Clove) : 6

Dhalcinachakka (Dhalchini, Cinammon) : 2 inches



 

Allam Vellulli (Adarak Lahsun, Ginger Garlic) Paste : 1 tsp



 

Kothimera (Kothimir, Corriander Leaves) : Few



 

Nune (Thel, Oil) : 5 tsp



 

Uppu (Namk, Salt) : 2-3 tsp



 

Pasupu (Haldi, Turmeric powder) : 1 tsp






Procedure

Step 1 : Clean and Cut brinjal in four sides not fully (as shown in pic)



 

Step 2 : Chop Onion, Chillies, Tomatoes



 

Step 3 : Fry pallilu in a pan, let it cool



 

Step 4 : Fry Nuvvulu, Dhaniayalu, Endumirapakayalu, Jeelakarra, lavangalu, Dalchinachakka



Let it cool

 

Step 5 : Heat 1 tsp oil, fry chopped onions for 2 min, add tomatoes to it, fry for another 2 min



Let this cool to room temperature




Step 6 : Blend fried Pallilu, nuvvulu, Dhaniyalu, Endumirapakayalu, Jeelakarra, Lavangalu, Dalchinachakka



Keep it aside

 

Step 7 : Blend Oil Fried Onions, Tomatoes, 1 tsp pasupu, 1 tsp salt with Ginger Garlic paste



 

Step 8 : Add Chintapandu paste, 1 tsp salt to the Dry powder kept aside and Stuff it to brinjal



 

Step 9 : Heat 4 tsp Oil, add curry leaves, chillies, tomato onion paste, fry for 3 min

 

Step 10 : Add Stuffed Brinjals one by one to the cooking pan, Also add remaing powder and salt (if necessary), Close the pan by srinkling water for 10-15 min in low flame till Brinjal is cooked properly (In between you can mix for 1 or 2 times)



 

Hot Bagara Vankayi is ready to eat, Serve it with Veg Biryani, Coconut Rice, White Rice etc



Hint : Keep cut Brinjal in salt water so that its colour wont change and does not get bitter.





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