Brinjal Raw Tamarind Stew / Vankaya Pachi Pulusu

 

You ask anybody from Andhra what their favorite curry is ? Most of them will immediately say Brinjal Curry. Thats why there are many varietes made with Brinjal in Andhra. The list never ends. But I never used to like it :) . This was first recipe I learnt from my would be - hubby.

 

Ingredients

2 Big Brinjal

2 Onions

1/2 cup Tamarind Pulp

1 cup Water

1 tsp Salt

1/2 tsp Turmeric Powder

3 tsp Sugar

1 tsp Red Chilli Powder

2 tsp Oil

Tempering

1 tsp Bengal Gram / Channa Dal

1 tsp Black Gram / Urad Dal

1/2 tsp Mustard / Sarson

1/2 tsp Cumin Seeds / Jeera

3 tsp Oil
2 Green Chillies
10 Curry Leaves

1. Make deep cuts in Brinjal lengthwise as shown in the picture. Keep forks in them.

2. Apply Oil all over these Brinjal. Place them directly on stove and roast them till Brinjal becomes very soft. Roast it all over by turning brinjal.

3. Allow it to cool. Remove the skin and crown and then mash it.

4. Heat Oil in a pan. Add all the items in Tempering. When the Dals turn brown add cut Onions.

5. Add mashed Brinjal to this when Onion turns light brown. Add Turmeric, Salt, Sugar and Red Chilli Powder and mix it well. Fry it for 5 mins. 

6. Now add Tamarind Pulp and add Water and let it boil for 10 mins.(No need to boil this.But I prefer it this way.)

7. This is a Traditional Andhra Recipe. It goes well with Rice or pulagam. Vadiyalu specially Gummadi Vadiyalu can be added to this.