Roast Brinjal Stew (Pacchi Vankai Pulusu) Recipe - Cooking Index
Roast Brinjal Stew (Pacchi Vankai Pulusu) Recipe - Cooking Index
| 1 | Fleshy and round brinjal - (eggplant) | |
| Tamarind - (the size of a small lemon) | ||
| 1 | Turmeric | |
| 1 | Asafetida | |
| 1 teaspoon | Sugar | |
| 1/2 teaspoon | Black mustard seeds | |
| 1/2 teaspoon | Black gram dal | |
| 1 teaspoon | Oil | |
| 2 | Green chiles | |
| 1 | Stem coriander leaves | |
| Salt - to taste |
1. Roast the brinjal, turning it on all four sides. When soft, and when skin turns black and crackly, remove. Cool in water. Peel skin. Cut it carefully with a knife, checking to see if there are worms. If not, mash lightly.
2. Chop green chiles finely.
3. Add green chiles, salt, turmeric and sugar to the brinjal.
4. Soak tamarind - extract half a cup of thin tamarind juice. Add to brinjal. Mix.
5. Fry mustard, black gram dal, asafetida and coriander leaves. Season.
Source:
Delicious Recipes From Andhra by Karuna
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