Have you heard about Vankaya Pachi Pulusu? It is an eggplant tamarind chutney that is enjoyed with Kandi Pachadi, rice, and ghee in Andhra Pradesh.
And to make you try the flavours of this authentic dish, Chef Saransh Goila has shared the recipe of this famous regional dish on his Instagram page.
2 Long eggplants 3 Green chillies 1/2 cup Madras onions 1 tbsp Jaggery Fresh coriander Red chilli powder 1/2 cup Imli water Mustard seeds Jeera, chillies Curry leaves Salt
Credits: Canva
1. Take the eggplants and make long cuts, lengthwise, on them. 2. Then, on an open flame, roast them till charred along with some green chillies.
3. Next, peel the roasted eggplants. 4. Take a mortar and pestle and add ½ cup of Madras onions, roasted eggplants and chillies to it.
5. Then, add 1 tbsp of jaggery, 1 tsp red chilli powder, some fresh coriander, and salt to taste it and pound everything together.
6. Take ½ cup of imli water in a bowl and add the eggplant mix to it. 7. Mix it all together and add a tadka of mustard seeds, jeera, chillies & curry leaves to it.
And that’s it, your Vankaya Pachi Pulusu is ready and you can enjoy it with rice, dal, and ghee!