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Friday, September 30, 2011

Vankaya Pulusu ( Eggplant in Tamarind Gravy )

Ingredients:

  • Eggplants - 1 lb
  • Onion - 1 Large
  • Tomato - 1 medium
  • Tamarind - lime sized
  • Green Chillies - 2
  • Red Chili Powder - to taste
  • Jaggery - 1 tbsp
  • Salt -to taste
  • Turmeric Powder - 1/4 tsp
  • Mustard Seeds - 1/4 tsp
  • Cumin Seeds - 1/4 tsp
  • Urad Dal - 1/4 tsp
  • Chana Dal - 1/4 tsp
  • Hing - a pinch
  • Curry leaves - 1 spring
  • Crushed Garlic - 3
  • Chopped Cilantro - for garnishing

Directions :


  • Heat oil in a pan, add mustard seeds, cumin seeds, urad dal, chana dal, hing, curry leaves, crushed garlic and saute for a minute till the dals turn reddish.
  • Soak tamarind in warm water for 10 minutes and extract the pulp. Keep aside.
  • Add sliced onions, and green chillies, saute till translucent.
  • Add chopped eggplants and diced tomatoes and cook covered on medium heat for around 8-10 minutes.
  • Add salt, turmeric powder and chili powder.
  • Add the tamarind extract along with 1 cup of water and jaggery.
  • Cook covered for another 10-12 minutes, stirring ocassionally.
  • Add more water if you think the curry is too dry.
  • Cook till the gravy thickens.
  • Add chopped cilantro and mix .
Serve with plain rice or plain dal rice or even chapati.

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