- To prepare Vankaya pachi pulusu heat oil in a small frying pan, fry all the seasoning ingredients red chillies, fenugreek seeds, Mustard seeds, Hng. Once it fried keep it a side.
- And now lightly grease the brinjals with little oil and roast it on low fire, keep rotating the brinjal so that it cooks evenly and completely. Once it done remove from the flame and wrap them in a foil or sprinkle some water and cover, allow them to cool for 10 minutes.
- Take a bowl and peel the brinjal's skin and mash the pulp thoroughly, to this mashed pulp add the tamarind juice, chopped chillies, jaggery, salt, turmeric and mix well. If it is needed add 1 to 11/2 cup of water and mix with fried seasoning and stir in well.
- Vankaya pachi pulusu is ready, garnish with chopped coriander leaves and serve with hot rice.
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