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Vankaya Pachi Pulusu

chefsatya's picture
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.
Ingredients
  Brinjals 4 Medium
  Tamarind 1 Tablespoon (soak small melon ball size tamarind in warm water for 15-20min and extract thick pulp and keep aside)
  Green chillies 5 , finely chopped
  Jaggery 2 Tablespoon, grated
  Salt To Taste
  Turmeric 1 Pinch (Big pinch)
  Coriander leaves 1 Tablespoon, finely chopped (handful)
  Water 3 Cup (48 tbs)
  Oil 1 Teaspoon (For seasoning)
  Red chilli 1 , broken (For seasoning)
  Methi seed 1⁄4 Teaspoon (For seasoning)
  Mustard seeds 1⁄2 Teaspoon (For seasoning)
  Hing 1 Pinch (Big pinch - For seasoning)
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Andhra
Course: 
Main Dish
Taste: 
Spicy
Method: 
Baked
Dish: 
Curry
Restriction: 
Vegetarian
Drink: 
Alcohol
Ingredient: 
Chili, Eggplant
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
30 Minutes
Servings: 
5
Story
I believe this brinjal dish is exclusive to Andhra Pradesh. Except for the brinjals all other ingredients used are raw and not really cooked. This is our (both my families) favorite, and have been prepared in our families from generations. This dish has simple ingredients, easy to make and so is the most commonly prepared dish at our place to break a fast (during fast my folks eat kosher meal which is prepare with out onion and garlic). Fire roasted brinjals (traditionally white ones are used but you can use the purple ones) seasoned with every day spices, including sweet and sour ingredients is by default dished up with hot rice, mudda pappu ( dal), ghee (clarified butter) and perugu merapakayalu / vadiyalu.
Subtitle: 
Eggplant stew (Andhra Style)

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