Gutti Vankaya Koora


Also called by names like aubergine and eggplant, this purple hued fleshy vegetable is a versatile thing and fun to cook with. Dish-up a very traditional bharta with it, bake a lasagna with parmesan and eggplant or just fry it for a great accompaniment with dal-chawal, brinjal is versatile. To choose one without seeds, pick the lighter one with a smooth shiny skin. So here is the recipe:

Aamras Ki Kadhi: Rajasthan Special


  • Baby brinjals 400 grams
  • Onions chopped 2 small
  • Oil 3 tablespoons
  • Peanuts 1/4 cup
  • Sesame seeds (til) 1 tablespoon
  • Coriander seeds 1/2 tablespoon
  • Cumin seeds 1/2 teaspoon
  • Dried coconut ( khopra) grated 1 tablespoon
  • Ginger chopped 1 teaspoon
  • Garlic chopped 1 teaspoon
  • Curry leaves chopped 2 sprigs
  • Red chilli powder 1 teaspoon
  • Salt to taste


  1. Heat one tablespoon oil in a non-stick pan. Add half the onion and sauté till translucent.
  2. Dry roast peanuts, sesame seeds, coriander seeds, cumin seeds and coconut, one by one. Remove from heat, cool and grind together into a coarse powder.
  3. Add sautéed onion, ginger, garlic and little water and grind into a fine paste.
  4. Make a cross on the bottom of the brinjals, keeping the stalks intact.
  5. Heat one tablespoon oil in another non-stick pan. Arrange the brinjals in it and sauté on high heat for two minutes. Cover and sauté on low heat for twelve to fifteen minutes, flipping once a while. Transfer on a plate.
  6. Heat remaining oil in the same pan. Add remaining onion and curry leaves, mix and sauté till onions turn golden.
  7. Add the prepared paste, chilli powder and salt, mix and sauté till the oil separates.
  8. Add the sautéed brinjals and mix well. Add half cup of water, mix well, cover and bring to a boil. Cook further on medium heat for four to five minutes.
  9. Serve hot.

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