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Vankaya Pachi Pulusu / Roasted Eggplant Stew

Vankaya Pachi Pulusu / Roasted Eggplant Stew
First of all let me wish all my readers Happy Ugadi (నందన నామ సంవత్సర శుభాకాంక్షలు).  Hope you are celebrating this Telugu New Year festival with all the goodness of Mamidi Aakulu (Mango Leaves), Vepa Puvvu (Neem Flowers), Arati Aaakulu (Banana Leaves),  Ugadi Pachadi , and with Festive Meal. Last year I  wrote up How to make Ugadi Pachadi and the specialty of this Telugu Festival.  As this is my favorite festival and I celebrate this with my heart where ever I am.   This year being in India,  Waking up early, get the Mango Leaves during my morning walk,  getting the first pick of Raw Mangoes from the market and plucking the Fresh Neem Flowers on the Tree from our neighbors backyard made it even more special.  (In Dallas, I used to get the dry Neem flowers from Indian Stores for Ugadi Pachadi.).

While celebrating Ugadi, today I am featuring a south indian special dish, that is made with Eggplant / Vankaya.   and known as Vankaya Pachi Pulusu / Roasted Eggplant Stew. You can make this with out the egg plant also.  But I felt like addition of roasted egg plant gives a nice authentic taste. As name says, this a raw stew, not boiled but made with raw tamarind juice with the addition of tempering.  And this is very good during summer as it makes your tummy cool, with out missing any flavors in your meal.  With out any due, let me share the recipe here!!



Ingredients:
Egg plant - 1 medium
Onion - 1 medium
Green Chili - 1 or 2
Tamarind  - 1  Tbsp or small lemon size
salt - 1 tsp
red chili flakes - 1 tsp

and

Ingredients for Tempering

Method:

  1. First Roast the Eggplant on the Flame on the stove. Or you can grill it for the best taste, if you have grill handy.
  2. And then peel all the roasted skin. (it comes very easily, if it is perfectly done). and take away the stem or trim the edge and let it cool.   
  3. Take 1/2 cup of water and add tamarind and microwave it on high for 1 min.  Let it cool, and extract the tamarind juice or thick paste out of it.
  4. Mash the roasted egg plant and take it into a bowl.
  5. Add salt, chopped onions, chopped green chili, red chili flakes and mix it very well. 
  6. Add the tamarind paste to the bowl and mix it very well and add 1/2 cup of water.
  7. Now taste and  adjust the seasonings accordingly. For your desired consistency add some more water as you needed. Top it with Tempering. That is it, it is ready to be served now.


You have to eat this with White Rice to get all the flavors in it. After eating this you will know, why it makes your cool... Usually we make this stew in the Summer.


Hope you had your Ugadi at your best, Wishing you one more time that, this New Year will bring wealth and prosperity to your and your family.

linking this recipe to ONLY South Indian Recipes event by Pari


Enjoy all those festive dishes.... until we meet here again.
-Mythreyi

3 comments:

  1. this looks really delicious n very new also....loved it....happy ugadi dear..
    Maha

    ReplyDelete
  2. Dear Mythreyi. Belated Ugadi wishes to u. The curry looks delicious and sounds tangy too. Thanks for linking it to 'Only'event. Pls update your post with the logo, as that's mandatory.


    FOODELICIOUS

    MARCH EVENT, ‘ONLY’- SOUTH INDIAN & COOKBOOK GIVEAWAY

    ReplyDelete

Hi,

Thanks for visiting Yum! Yum! Yum!. I really appreciate your time in dropping a note for me. Your comments are truly motivating and feedback allows me to improve more to bring the best.

Thanks
-Mythreyi