Sunday, 31 May 2015

Vankaya Pulusu / Eggplant Tamarind Stew !



Vankaya Pulusu aka Eggplant in Tamarind stew is one of the popular dishes of Andhra. It is also called as Puli Kuzhambu in Tamil. It is very easy  and delicious, the tanginess from tamarind and the mild sweetness from jaggery is a perfect blend and makes it an excellent accompaniment for rice.




INGREDIENTS
English
English
Tamil
Telugu
Hindi
Quantity
Eggplant / Brinjal
Kathirikai
Vankaya
Baingan
250 gms
Oil
Ennai
Nune
Thel
2 to 3 tbsp
Mustard Seeds
Kadugu
Aavalu
Rai
1 tsp
Cumin Seeds
Seeragam
Jeelakara
Jeera
1 tsp
Fenugreek Seeds
Vandhayam
Menthalu
Methi Dana
1/4 tsp
Asafoedita
Perungayam
Inguva
Hing
a pinch
Green Chillis
Pachai Milagai
Pachi Mirapakaya
Hari Mirch
2 to 3 Nos
Curry Leaves
Karuvepilai
Karivepaku
Kadi Patha
1 sprig
Onion
Vengayam
Ullipaya
Pyaaz
1 medium
Garlic
Poondu
Vellulli
Lehsun
3 cloves
Tomatoes
Thakkali
Tamata
Tamatar
2 Nos
Turmeric Powder
Manjal Thool
Pasupu
Haldi
a pinch
Salt
Uppu
Uppu
Namak
As Needed
Homemade Chilli Powder (If not use raw chilli powder + coriander pwder)
1 1/2 tbsp
Tamarind
Puli
Chinthapandu
Imli
lemon size
Jaggery
Vellam
Bellam
Gur
1 tsp
Coriander Leaves
Kothamalli
Kothimeera
Dhaniya Patha
To garnish




STEPS

  • Heat oil in a kadai / pan and add mustard seeds followed by fenugreek seeds. 
  • Once the mustard splutters, add hing and cumin seeds. 
  • Then add garlic and chopped onion and begin sauting.

  •  When the onions sauted well and turns slightly brown add the green chillis followed by the eggplant pieces


  • Saute the eggplant well that it should get half cooked in sauting only. So roughly around  5 to 7 minutes just keep sauting them and then add finely chopped tomatoes. 
  • Some people dont add tomatoes, but they do give a nice taste. It is purely optional.



  • Saute the eggplant along with tomatoes for another 2 minutes or so and then add the spice powders, salt  and a cup of water.


  • Close the pan and let the eggplant cook for 5 to 6 minutes. When they are almost cooked add the tamarind extract and mix well.
  • Add some more water (as the tamarind extract tends to get thicker ) and close the pan and let it come to a boil and cook for another 5 to 7 minutes.


  •  By now the eggplant would be very soft and melt in the mouth kind of texture.
  • Add jaggery and coriander and turn of stove after a minute.



Serve with hot rice. A dollop of ghee and this tangy stew with rice is a lip smacking combo.



With Love,

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