Bagara Vankayi | Bagara Baingan | Bagara Brinjal

Bagara Vankayi is a delectable Telugu dish that brings together the rich flavors of spices and the succulent taste of brinjals. This recipe is perfect for those who love vegetarian curries with a burst of aromatic spices. Whether you're preparing a festive meal or a special dinner, Bagara Vankayi is sure to impress your guests with its unique taste and vibrant colors.

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

 

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• Ingredients
• Vankayilu (Baingan, Brinjal)
• Ullipayalu (Pyaz, Onion)
• Pachimprapa (Harimirchy, Green Chillies)
• Tomato
• Chintapandu (Imli, Tamarind) Paste
• Pallilu (Moongphali, Ground Nuts)
• Nuvvulu (Til, Sesame Seeds)
• Endukobbari (Nariyal, Dry Coconut)
• Dhaniyalu (Dhania, Coriander Seeds)
• Lavangalu (Lavang, Clove)
• Allam Vellulli (Adarak Lahsun, Ginger Garlic) Paste
• Kothimera (Kothimir, Coriander Leaves)
• Nune (Thel, Oil)
• Uppu (Namk, Salt)
• Pasupu (Haldi, Turmeric Powder)
• Procedure
• Step 1: Clean and Cut the Brinjals
• Step 2: Chop Onion, Chillies, and Tomatoes
• Step 3: Fry the Groundnuts
• Step 4: Fry the Spices
• Step 5: Fry Onions and Tomatoes
• Step 6: Blend the Fried Groundnuts and Spices
• Step 7: Blend Onions, Tomatoes, and Spices with Ginger Garlic Paste
• Step 8: Stuff the Brinjals
• Step 9: Prepare the Cooking Base
• Step 10: Cook the Stuffed Brinjals

 

Ingredients

Vankayilu (Baingan, Brinjal)

1/2 kg of fresh brinjals, washed and cleaned

Ullipayalu (Pyaz, Onion)

1 large onion, finely chopped

Pachimprapa (Harimirchy, Green Chillies)

5 green chillies, slit lengthwise

Tomato

2 large tomatoes, pureed

Chintapandu (Imli, Tamarind) Paste

2 teaspoons of tamarind paste

Pallilu (Moongphali, Ground Nuts)

4 teaspoons of groundnuts, roasted and crushed

Nuvvulu (Til, Sesame Seeds)

2 teaspoons of sesame seeds

Endukobbari (Nariyal, Dry Coconut)

1/2 coconut, grated and dried

Dhaniyalu (Dhania, Coriander Seeds)

2 teaspoons of coriander seeds, roasted and crushed

Lavangalu (Lavang, Clove)

6 cloves

Dhalcinachakka (Dhalchini, Cinnamon):

2 inches of cinnamon sticks

Allam Vellulli (Adarak Lahsun, Ginger Garlic) Paste

1 teaspoon of ginger garlic paste

Kothimera (Kothimir, Coriander Leaves)

A handful of fresh coriander leaves, chopped

Nune (Thel, Oil)

5 teaspoons of oil

Uppu (Namk, Salt)

2-3 teaspoons of salt, to taste

Pasupu (Haldi, Turmeric Powder)

1 teaspoon of turmeric powder

Procedure

Procedure

Step 1: Clean and Cut the Brinjals

Clean the brinjals thoroughly and make four shallow cuts on each side without cutting them fully, as shown in the picture.

Step 2: Chop Onion, Chillies, and Tomatoes

Finely chop the onions, slit the green chillies, and puree the tomatoes to prepare the base for the curry.

Step 3: Fry the Groundnuts

In a pan, fry the groundnuts (pallilu) until they turn golden brown. Allow them to cool completely before grinding.

Step 4: Fry the Spices

In the same pan, fry sesame seeds (nuvvulu), coriander seeds (dhaniyalu), dry coconut (endukobbari), cumin seeds (jeelakarra), cloves (lavangalu), and cinnamon sticks (dhalcinachakka) until fragrant. Let the mixture cool down.

Let it cool

Step 5: Fry Onions and Tomatoes

Heat 1 teaspoon of oil in a pan, add the chopped onions, and fry for 2 minutes. Then, add the tomato puree and fry for another 2 minutes. Allow this mixture to cool to room temperature.

Let this cool to room temperature

Step 6: Blend the Fried Groundnuts and Spices

Blend the fried groundnuts, sesame seeds, coriander seeds, dry coconut, cumin seeds, cloves, and cinnamon sticks into a smooth paste. Keep this mixture aside.

Keep it aside

Step 7: Blend Onions, Tomatoes, and Spices with Ginger Garlic Paste

In a blender, combine the oil-fried onions, tomato puree, 1 teaspoon of turmeric powder (pasupu), 1 teaspoon of salt, and ginger garlic paste. Blend until smooth.

Step 8: Stuff the Brinjals

Add the tamarind paste and 1 teaspoon of salt to the dry spice mixture prepared earlier. Stuff this mixture into the prepared brinjals, ensuring they are well-filled.

Step 9: Prepare the Cooking Base

Heat 4 teaspoons of oil in a cooking pan. Add curry leaves and green chillies, then add the onion-tomato paste. Fry this mixture for about 3 minutes to develop the flavors.

Step 10: Cook the Stuffed Brinjals

Add the stuffed brinjals one by one to the cooking pan. Pour the remaining spice powder mixture and adjust salt if necessary. Close the pan and add a little water to create steam. Cook on low flame for 10-15 minutes, allowing the brinjals to absorb the flavors. Stir gently once or twice during cooking.

Hot Bagara Vankayi is now ready to be served. Pair it with Veg Biryani, Coconut Rice, White Rice, or your favorite Indian bread for a wholesome meal.

Hint: Keep the cut brinjals in salt water to prevent discoloration and bitterness.

Enjoy this flavorful Bagara Vankayi, a perfect blend of spices and tender brinjals that make it a favorite in Telugu cuisine. Whether you're a seasoned cook or trying out new recipes, this dish is sure to add a delightful twist to your culinary repertoire.

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