Vankaya Pulusu Pachadi (Andhra Sweet and Sour Eggplant Stew) You Have To Try
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| Vankaya Pulusu Pachadi (Andhra Sweet and Sour Eggplant Stew) |
"This is a conventional Andhra dish such as roasted eggplant (brinjal) in a candy and sour stew. The sweetness is from jaggery and the sourness is from tamarind. This pulusu is an super accompaniment to patholi, or mudda pappu (plain hard-cooked dal). I also like it simply with the aid of itself with plain rice and ghee."
Ingredients :
- 1 eggplant
- 1 teaspoon vegetable oil
- 2 tablespoons vegetable oil
- 2 dried crimson chile peppers, broken into pieces
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seed
- 1 pinch asafoetida powder
- 2 huge onions, chopped
- three green chile peppers, chopped
- 2 sprigs sparkling curry leaves
- 1 half cups water
- 1 tablespoon tamarind paste
- 1/four cup jaggery (palm sugar)
- 1 teaspoon white sugar
- half teaspoon ground turmeric
- half of teaspoon floor red pepper
- salt to flavor
Instructions :
| Prep : 15M | Cook : 4M | Ready in : 1H |
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- Preheat an oven to 200 stages F (ninety five stages C).
- Coat the outside of the eggplant with 1 teaspoon vegetable oil. Place on a baking sheet and bake in the oven until smooth, 20 to 30 minutes. Allow to chill before coarsely mashing; set aside.
- Heat 2 tablespoons vegetable oil in a huge skillet. Fry the dried pink chile peppers, cumin seeds, mustard seed, and asafoetida powder within the warm oil till the seeds begin to splutter. Add the onions, green chile peppers, and curry leaves; prepare dinner and stir till the onions are soft and begin to brown, about five minutes. Stir the mashed eggplant, water, tamarind paste, jaggery, white sugar, turmeric, floor red pepper, and salt into the aggregate; carry to a boil and cook until the mixture starts to thicken, five to ten mins.
Notes :
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