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Articles: Recipes | Vankaya Pulusu (Brinjal Pulusu)
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| Ingredients: | | | | | Brinjal | : | Big one (about 300 gms) | | | Tamarind | : | 25 gms | | | Salt | : | 3 tsp | | | Gren Chilli Powder | : | 3 tsp | | | Rice Powder | : | 2 tsp | | | Red Chillis | : | 2 | | | Mustard | : | ½ tsp | | | Bengal Gram | : | ½ tsp | | | Black Gram | : | ½ tsp | | | Cumin Powder | : | ½ tsp | | | Garlic | : | 6-7 tsp | | | Turmeric Powder | : | a pinch | | | Asafoetida | : | a pinch | | | Methi Powder | : | a pinch | | | Salt | : | to taste | | | Oil | : | as required | | |
| | Preparation: | | | | Soak tamarind for 1 hr. take the Big Brinjal wash it and dry it add grease it with oil and put it on low fame burner directly and roast it. you have to roll the brinjal till it becomes dry on the surface. Allow it to cool and peel the upper layer. | | | | Take a thick sauce pan heat the oil add red chillis, chana, mustard, urad dal, crushed garlic, methi power -1/4 spoon, hing 1/4 spoon, haldi to colur fry the seeds till brown add tamarind paste to it, mix it for 5 min and add 2 glasses of water it that add redchilli powder, salt to it. boil for 20 min.
| | | | Take 2 tsp of rice powder dilute with water make semi dilute paste and add it to the boiling mix. This is for theckning the pulusu. then add the brinjal by crushing with hands to the tarind mix and allow it to cook for 10 min and serve hot. | | | | Note: This receipe makes good combination with Raagi Sankati (raagi rice) also. |
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