Kalchina Vankaya Pulusu / Roasted Eggplant Stew / Pedda Vankaya Pulusu

Ingredients

• 1 no large sized Brinjal / Pedda Vankaya
• 1/2 sp Oil for greasing
• 2 Onions finely chopped
• 3 Green Chillies chopped lengthwise
• lemon sized Tamarind
• 1 pinch Turmeric Powder
• 1 sp Red Chilli Powder
• 1/4 sp Methi Powder
• 2 sp grated Jaggery
• enough Salt
For Popu :
• 1/2 sp Mustard Seeds
• 1/4 sp Cumin Seeds
• 1/2 sp Chana Dal
• 1/2 sp Urad Dal
• 1 pinch Hing
• 1 Red Chilli crocked
• Chopped Coriander Leaves
• Curry Leaves
• 2 sp Oil

Instructions

1. Wash tamarind and soak in 1 cup of water for 10 mins & keep aside, grease the brinjal with oil and roast it over the stove top, keep turning the brinjal over the flame so that it is evenly roasted.
2. Allow it to cool, then remove the outer skin, wash it well and mash it, heat oil in a pan add popu ingredients and fry, once done add chopped onions, green chillies, curry leaves and fry.
3. When onions turn light brown, add in tamarind extract, salt, turmeric powder, red chilli powder, jaggery and mix it well, then add mashed brinjal, methi powder and stir.
4. Let it cook for a couple of mins, finally add coriander leaves and mix well, then turn of the flame & transfer into a serving bowl.
5. Roasted brinjal stew is ready, vankaya pulusu is a traditional Andhra recipe, it goes well with rice or roti,