Monday, February 23, 2009

VANKAYA PULUSU PACHADI

VANKAYA PULUSU PACHADI
VANKAYA PULUSU PACHADI

Ingredients:

vankaya - 1 medium or 4 small
Red onion - 1 chopped
Green Chilies - 4
Tamarindpulp - 2tbsp
Jaggery - 1tbsp
Salt to taste
turmeric pwd - 1/4 tsp

For Tempering:

Chana Dal - 1tsp
Urad dal - 1tsp
Mustard seeds - 1/2 tsp
Jeera - 1/2tsp
Dry red Chilies - 2
curry leaves - 4

Method:
Roast the eggplants either on stove top .While the eggplants are roasting, heat 1tbsp of oil in a an, add the tempering ingredients. After the mustard seeds and jeera splutter, add onions and green chilies fry till golden brown. Remove from heat.After the eggplant are roasted, leave them aside till they are cool enough to handle.Remove the skins and roughly smash the flesh with a fork.Add tamarind paste, jaggery, salt and the onion mixture.garnish with coriander . Mix well and serve.

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