Vankaya pachi pulusu (Aubergine gravy curry )

Ingredients :
Brinjal (Aubergine)  - 1 Big
Salt as per taste
Onions - 2
Turmeric powder one pinch
Green chillies -3
Ginger - 1 long  piece ,cut into small pieces
Coriander leaves. - Handful
Curry leaves - few leaves
Oil for seasoning
Seasoning - Urad dal, mustard seeds, methi seeds, cumin seeds, chanadal one teaspoon each, dry red chillies - 3, asoefitida one pinch
Tamarind pulp - 1 Cup ( diluted with water).
Jaggery powder. - 1 Teaspoon ( As per wish)

Method of preparation :
1. Apply oil to aubergine (Vankaya), and directly put it on the stove and roast  all sides of the aubergine.
2. Peel off the skin of the vegetable.
3. Put a pan on the stove , make seasoning with above given ingredients, add green chillies, ginger, onions pieces ( you can add raw onion pieces too) curry leaves, turmeric powder, salt,  add the mashed aubergine too.
4. Let it get cooked, then add the mixture of aubergine into tamarind pulp (dilute it with one cup of water).
5. Add jaggery powder ( Optional), and coriander leaves to the  tpulp.



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