Sivanis Kitchen

Vankaya Minapa Vadiyala Pulusu/Brinjal Stew with Urad Dal Fryums

Vankaya Minapa Vadiyala Pulusu/Brinjal Stew with Urad Dal Fryums

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Serving Size: 3


  • 4 no Vankayalu / Brinjal
  • 1 small cup Minapa Vadiyalu
  • 1/2 lime size Tamarind
  • 2 or 3 sp grated Jaggery
  • 1 Onion finely chopped
  • 2 Green Chillies chopped
  • 1 pinch Turmeric powder
  • 1 sp Red Chilli Powder
  • Oil deep fry for Vadiyalau
  • Salt to taste
  • Popu :
  • 1/2 sp Mustard Seeds
  • 1/4 sp Cumin Seeds
  • 1/2 sp Urad Dal
  • 1 Red Chilli crocked
  • 1 pinch Inguva
  • Coriander Leaves
  • Curry Leaves
  • 2 sp Oil


  1. Soak tamarind in one cup of water for few mins and squeeze out the juice.
  2. Deep fry minapa vadiyalu in hot oil and keep them aside.
  3. Heat 2 sp oil in a sauce pan add brinjals and stir, cover and cook on medium flame.
  4. Stirring in between until the brinjals are soft, remove from the heat & let it cool completely.
  5. Remove the skin and place the flesh in a bowl and mash it.
  6. Add chopped onion, green chillies, tamarind juice, jaggery & mix well.
  7. Add salt, turmeric powder, red chilli powder, fried minapa vadiyalu & mix it well.
  8. Heat oil in a frying pan add popu ingredients and fry.
  9. Once done add it to brinjal mixture and mix, brinjal minapa vadiyayala pulusu is ready.
  10. Garnish with coriander leaves and serve, serve with rice and rotis.

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