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Easy instrucions to prepare Vankaya pachi pulusu
Proteins, Carbohydrates, Vitamin A, Calcium, Fiber, Sodium
3-4 medium size vankayalu ( Brinjals )
Small melon ball size tamarind
4-5 green chillies (finely chopped)
1-2 tbsp jaggery (grated)
Salt to taste
Big pinch of turmeric
Handful of coriander leaves (finely chopped)
Water (2-3 cups)
1 tsp oil
1 dried red chilli
1/4th tsp fenugreek seeds
1/2 tsp mustard seeds
Big pinch of hing
- 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.