Vankaya Pachi Pulusu, Roasted Eggplant Raw tamarind Stew
Vankaya Pachi Pulusu – An authentic Andhra side dish recipe containing many raw ingredients. The smoky flavour of the roasted brinjal makes it an interesting recipe.
Roasted eggplant is universally famous as it blends with many cuisine flavours. Nice tender eggplants when roasted slowly over the flame, absorbs the smoke and the pulp turns so soft that it melts in mouth. And when it is mixed with Indian Spices, the taste is so heavenly. That is why our Punjabi Baingan Bharta is so famous.
Roasted Eggplant is extensively used even in South Indian Cooking. Chutney of roasted eggplant is served along with breakfast in Tamil Nadu. In Andhra a very delicious chutney is made out of it in a traditional mortar and pestle. Apart from that they make this Vankaya Pachi Pulusu.
Vankaya means brinjal/eggplant in telugu. Pachi Pulusu means Raw Gravy, that is uncooked. This Vankaya Pachi Pulusu is often served with hot rice. The day when mom makes this, it is a feast for me. I eat it along with sambar rice, rasam rice and curd rice. In short I will start the meal with it and end it with it.
This Vankaya Pachi Pulusu tastes best when other ingredients like onion and green chillies are finely chopped. Addition of a bit more of asafoetida gives and extraordinary flavour.
The only challenge that lies in making this recipe is checking for the worms if present in the eggplant. Since we directly roast it without chopping we should cut open the roasted eggplant once it cools and check it. Once we are through this we are all set to go.
Let us see how to make this Vankaya Pachi Pulusu.
- Firm Egg Plant: 1
- Finely Chopped Onions: 2 Medium Sized
- Green Chillies: 3-4 finely chopped
- Finely chopped coriander: 1/3 cup
- Tamarind: Lemon sized soaked in warm water
- Jaggery: 3tbsp grated or according to taste
- Oil: 1.5 tbsp.
- Mustard and cumin seeds: ½ spoon each
- Curry Leaves: few
- Hing(Asafoetida): ¼ spoon
- Broken Red Chillies: 1 (optional)
- Turmeric: A pinch
- Salt: To taste.
- Wash the eggplant and let it dry for 5 mins.
- Coat the eggplant with ½ tbsp. oil all over well and place it on the stove to roast.
- Keep turning the eggplant at regular intervals so that it gets cooked well on all sides.
- Once its cooked you can easily press the eggplant. Check it on all the sides and switch off the stove and place the eggplant on a plate to cool.
- Once it is cooled, remove the outer skin and slit open in the middle to check it. If clear, then either mash it or chop it into small pieces.
- Extract the juice from the tamarind and transfer it to a mixing bowl.
- Add grated jiggery, salt, onion, green chillies, chopped coriander and mix well
- Finally add in the mashed eggplant and mix well.
- Heat the remaining oil in a kadai and add in mustard and cumin seeds to splutter.
- Add in Curry Leaves, Red Chillies, Turmeric and Asafoetida and switch off the stove.
- Mix this tempering into the Gravy and mix well.
- Delicious Vankaya Pachi Pulusu, Roasted Eggplant Raw tamarind Stew is ready to serve.
- Select the Egg plants which are firm and smooth.
- After roasting the Eggplant remove the seeds as much as possible for best taste.