Curry recipes

Roast Brinjal Stew (Pacchi Vankai Pulusu)

Course : Curry
Source: Delicious Recipes From Andhra by Karuna
Serves: 1

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Ingredients:

1 medium fleshy and round brinjal -- (eggplant)

1 piece tamarind -- (the size of a small lemon)

1 dash turmeric

1 dash asafetida

1 teaspoon sugar

1/2 teaspoon black mustard seeds

1/2 teaspoon black gram dal

1 teaspoon oil

2 medium green chiles

1 bunch stem coriander leaves

1 teaspoon salt -- to taste

Preparation / Directions:

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.

Roast Brinjal Stew (Pacchi Vankai Pulusu)

Ingredients:

Preparation / Directions:

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