Tuesday, April 18, 2006

vankaya pulusu

A Delicious Brinjal recipe from the land of Kuchipudi.

Brinjals-2 or 3
garlic-4 pods
Green chillies-4 (Hot chillies, slitted)
Tamarind-A small lemon size (Tamarind pulp -2 tbsp)
Water -11/2 cup
Mustard seeds,Cumin seeds, Chana dal,Black gram-1tbsp each
Curry leaves-A few
Corriander leaves- a small bunch


On a simmering flame roast the brinjal, occasionally turning it and when it is soft and done, peel of the skin keeping it under cold running water. Cut the brinjal into small even pieces.Add these pieces to the tamarind juice along with roasted chopped onions,garlic (roast it till it gets a brownish tinge ), chillies, sugar and salt. Add water and Allow it to cook on a low flame till you get the required consistency. Next add the 'tadka' or the seasoning. For the tadka take a small wok. Add 1 tbsp oil and heat it. When the oil is hot enough pop in it all the ingredients for seasoning one after the other and then when they have spluttered,add it to the cooked brinjal pulusu.Finally garnish it with some chopped corriander leaves. This generally goes well with rice/chappathi.

Arattikaya Veppudu
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Anonymous said...

This recipe is similar to one my mom used to make. But the only difference is the after the bringal pieces are mixed with the tamarind and remaining items. It is not put on the stove. In telugu "pachi" means raw, thats the reason it is not cooked again. And tastes wonderful too. Thank you for the recipe.

Anonymous said...

I think the closest thing in kerala cuisine resembling this dish is Enna Kathirikkai....DFHAP@aol.com