Vankaya Pulusu Pachadi | Vankaya Pulusu Pachadi Andhra style
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.
Ingredients
- 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
- 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
Instructions
- Roast baingan/vankaya on stove top as we do it for bartha.
- Chop onions and green chillies.
- 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.
- Heat oil in a kadai, add mustard seeds, cumin seeds and red chillies. Let them splutter.
- Add curry leaves and coriander leaves too.
- Once they splutter, add this tempering to the above baingan pulusu.
- Serve vankaya pulusu pachadi with rice or roti.