Vankaya pachi pulusu

#myrecipe

By Radha Nelanti

Mar, 31st

595

Servings

4 persons

Cook Time

25 minutes

Ingredients

12 - 14

Ingredients

Brinjal
Onion
Tamarind
Green chillies
Jaggery
Corinader
Water
Salt
Red chilli
Mustard
Cumin
Urad dal
Hing
Curry leaves

Instructions

Grease the brinjal with oil and roast over low heat. Remove from flame sprinkle water and leave aside to cool for 8-10 mts. Peel the skin and mash the pulp. Place this mashed pulp in a large bowl, add chopped onions, green chillis, tamarind extract, jaggery and salt. Combine well to form a thick paste. Add water to form a flowing consistency. See that the jaggery is completely dissolved. Heat oil a pan, add the mustard seeds and let them splutter. Add the cumin seeds and urad dal and let the dal turn red. Add the red chillis, hing and curry leaves, fry for a few more seconds.Immediately add to the brinjal-tamarind mixture and combine well. Adjust the salt and garnish with chopped coriander leaves. Serve with rice.

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