Vankaya Puluse Pachadi (Andhra Sweet and Sour Brinjal stew)

    50 mins

    This is a classic Andhra dish consisting of roasted brinjals in a sweet and sour stew. Jaggery gives it sweetness and tamarind makes it sour. This pulusu is an excellent accompaniment to patholi, or mudda pappu (plain hard-cooked dal). I also like it just by itself with plain rice and ghee.

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    Serves: 4 

    • 1 medium size brinjal
    • 2 large onions, chopped
    • 3 green chillis, chopped into 1 cm pieces
    • 2 sprigs curry leaves (kadipatta, karavepa aaku)
    • ½ teaspoon turmeric (haldi) powder
    • 1/2 teaspoon red chilli powder
    • Salt to taste
    • 1 ½ cups water
    • 1 lime size piece jaggery /gud/bellum (more if needed)
    • 1 teaspoon sugar
    • 1 tablespoon tamarind paste
    • For Tadka/popu/tempering
    • 2 tablespoons oil
    • 1 teaspoon cumin (jeera, jeelakarra) seeds
    • 1 teaspoon mustard (rai, aavalu) seeds
    • 2 dry red chillis, broken
    • 1 generous pinch asafoetida (hing, inguva) powder

    Prep:5min  ›  Cook:45min  ›  Ready in:50min 

    1. Roast brinjal an open flame, turning frequently, until skin is blistered and the flesh is soft. If you want, you can also bake in the oven at 200C for 20 – 30 minutes. You can either peel it before roasting/baking or after. When cool, coarsely mash the flesh. Set aside.
    2. Heat oil in a frying pan. Add the tadka ingredients and fry till seeds splutter. Now add the onions, green chillis, and curry leaves. Fry for 5 minutes till onions are soft and brown. Add the brinjal pulp, turmeric powder, red chilli powder, salt, water, jaggery, and sugar. Boil for 5 – 10 minutes till the mixture is slightly thick. Taste, add tamarind or more jaggery if needed. Serve with rice.

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