Vankaya Pulusu Pachadi is a traditional Andhra dish that perfectly balances smoky, tangy, and spicy flavors. It is often described as a “roasted brinjal stew chutney,” a staple in Telugu households.
– 1 tbsp Tamarind – 1 big Vankaya / Brinjal – 1 Onion – 2 Green Chillis – Salt to Taste – 1/4 tsp Turmeric Powder – 1 tsp Red Chilli Powder – 1/2 tsp Jaggery Tadka
– 1/2 tbsp Oil – 1/4 tsp Mustard Seeds – 1/4 tsp Cumin Seeds – 1 Dry Red Chilli – 4 or 5 Curry Leaves – Coriander Leaves
– Roast baingan/vankaya on stove top . – Remove the skin and mash it with hands. – Sqeeze out tamarind pulp and take out thin juice. – Add it to the above baingan paste.
– Add salt, turmeric powder, jaggery and red chilli powder to it. – Combine all of them well along with chopped onion and chillies. – Heat oil in a kadai, add tadka ingredients and curry leaves, coriander leaves too. – Once they splutter, add it to the above baingan pulusu.
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