Vankaya Pachi Pulusu Recipe
This Vankaya Pachi pulusu is a popular dish in the state of Andhra Pradesh. Here is an authentic Indian dish for all you eggplant lovers. It is something that you would love. Enjoy the difference.
Summary
Preparation Time20 MinCooking Time10 Min
Ready In30 MinDifficulty LevelEasy
Health IndexHealthy++Servings5
Main IngredientAlcohol
Ingredients
3-4 medium size brinjals
Small melon ball size tamarind
(Soak in warm water for 15-20 and extract thick pulp and keep aside)
4-5 green chillies (finely chopped)
1-2 tbsp jaggery (grated)
Salt to taste
Big pinch of turmeric
Handful of coriander leaves (finely chopped)
Water (2-3 cups)
For seasoning
1 tsp oil
1 dried red chilli (broken)
1/4th tsp methi seeds
1/2 tsp mustard seeds
Big pinch of hing
Directions
Heat oil in a small frying pan, fry all the seasoning ingredients. Allow mustard seeds to crackle and turn of the heat. Keep aside.
Lightly grease the brinjals with little oil and roast on low fire, keep rotating the brinjal so that it cooks evenly and completely. Remove from the flame and wrap them in a foil or sprinkle some water and cover, allow them to cool for 10 minutes. Peel the skin and mash the pulp thoroughly in a medium size bowl, to this mashed pulp add the tamarind extract, chopped chillies, jaggery, salt, turmeric and mix well. Add 1 to 1 ½ cups of water and check the consistency. Adjust the taste, add anything if needed, crush the fried seasoning and stir in well. Garnish with chopped coriander leaves and serve.
Lightly grease the brinjals with little oil and roast on low fire, keep rotating the brinjal so that it cooks evenly and completely. Remove from the flame and wrap them in a foil or sprinkle some water and cover, allow them to cool for 10 minutes. Peel the skin and mash the pulp thoroughly in a medium size bowl, to this mashed pulp add the tamarind extract, chopped chillies, jaggery, salt, turmeric and mix well. Add 1 to 1 ½ cups of water and check the consistency. Adjust the taste, add anything if needed, crush the fried seasoning and stir in well. Garnish with chopped coriander leaves and serve.
