Receta Vankaya Pachi Pulusu & Khandi Pachdi

by Nisha

Ingredients

• 3-4 Medium sized Brinjal
• 1 Marble sized Tamarind, soaked in water and pulp extracted
• 1/4 Cup Chopped Onions
• Salt to taste
• 1 Tbsp grated jaggery
• 2-3 no's Green chillies, chopped finely
• Tempering
• 1 Tbsp Oil
• 1 tsp Mustard seeds
• 1 tsp Cumin seeds
• 1 tsp Urad Dal

Few Curry leaves

1/2 tspAsafoetida

1/2 tspTurmeric

Instructions

Brush the skin of the brinjal with oil. In a medium flame, roast the brinjal in direct flame until the skin chars & shrinks and the inside get cooked. Cool them, peel off the skin and mash the pulp.

Combine the onion, jaggery, salt, extracted tamarind pulp and chillies along with the mashed brinjal. Add water if necessary to dilute it.

Heat oil in a pan and once hot add all the ingredients under tempering in the given order.

Pour this in the brinjal mixture. Garnish with coriander leaves and serve with warm rice.