Cuisine: Andhra Pradesh state of India
Ingredients:
Brinjals – ¼ kg
Tamarind – big lemon sized
Onion (chopped into small pieces) – 2
Green chillies (slit) – 2
Chilli powder – ½ teaspoon
Turmeric powder – ¼ teapsoon
Jaggery – 1 tablespoon
Salt – as required
Seasoning:
Coconut oil – 1 tablespoon
Mustard seeds – ¼ teaspoon
Cumin seeds – ¼ teaspoon
Fenugreek seeds – ¼ teaspoon
Dry red chilies – 2
Curry leaves – 2 springs
Method:
Wash the brinjals and chop them into medium sized pieces. Soak tamarind in water for 20 minutes. Heat oil in a clay pot or any other pot and add mustard seeds. After they start to splutter, add fenugreek seeds. Sauté for half a minute and add cumin seeds and dry red chillies. Then add curry leaves. Now add chopped onion and green chillies. Fry until the onion turns golden brown. Then add chopped brinjals, salt, chilli powder, turmeric powder and jaggery. Squeeze the soaked tamarind and extract the juice. Add the tamarind extract into the pot. Check the consistency and add water if required. Cover the pot with a lid and cook until the brinjal pieces become soft. Serve after cooled along with rice and Sudda Pappu.
How to serve Vankaya Pulusu:
Serve rice on your plate, then mix Sudda pappu in the rice. Then add Vankaya Pulusu to the rice. Mix and eat.
Comments