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Roast Brinjal Stew (Pacchi Vankai Pulusu)

  • 1serving

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsC
MineralsNatrium, Cobalt

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 fleshy and round brinjal -- (eggplant)

  3. tamarind -- (the size of a small

  4. -- lemon)

  5. 1 pinch turmeric

  6. 1 pinch asafetida

  7. 1 teaspoon sugar

  8. 1/2 teaspoon black mustard seeds

  9. 1/2 teaspoon black gram dal

  10. 1 teaspoon oil

  11. 2 green chiles

  12. 1 stem coriander leaves

  13. salt -- to taste

Instructions Jump to Ingredients ↑

  1. Roast the brinjal, turning it on all four sides. When soft, and when skin turns black and crackly, remove. Cool in water. Peel skin. Cut it carefully with a knife, checking to see if there are worms. If not, mash lightly.

  2. Chop green chiles finely.

  3. Add green chiles, salt, turmeric and sugar to the brinjal.

  4. Soak tamarind - extract half a cup of thin tamarind juice. Add to brinjal. Mix.

  5. Fry mustard, black gram dal, asafetida and coriander leaves. Season.

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