Vankaya Pachi Pulusu

  • 3-4 medium size brinjals 
  • Small lelon size tamarind (extract thick pulp ) 
  • 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 asafoetida 
  • 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 amedium 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.

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