VANKAYA PACHI PULUSU(ROASTED EGGPLANT IN TAMARIND SAUCE)

Brinjal is roasted in the flame gives smoky taste to the dish and is combined with the tamarind and some seasonings enhances the flavour of this smoky mashed brinjal. It is good to serve with the white rice and some appalams(pappads) or vadagams(vadiyalu). No wonder this tastes so divine with little and simple ingredients. So give it a try.



Direction for roasting eggplant :

1. Roast the eggplant in the flame or in oven. Turn often for even roasting.
2. The outer skin of the whole eggplant has to be black and inside it should be soft.
3. Then put the roasted one into the container and close it with lid or put it in cold water.
4. When it is cooled remove the skin and mash the brinjal well with hand or fork and keep it aside.





Ingredients :

Egg plant - 2
Onion - 1 chopped finely
Tamarind pulp - 2 to 3 tbsp
Mustard - 2 tsp
Green chillies - 3
Red chillies - 2
Urad dhal - 2 tsp
Bengal gram dhal - 2 tsp
Asafoetida - 1 tsp
Jaggery - 1 tsp
Salt - to taste
Curry leaves - few
Coriander leaves - garnishing




Method :

1. Heat oil in the pan and season with Mustard, urad and bengal gram dhal.
2. Add the chillies, Curry leaves and Asafoetida.
3. Then add the tamarind pulp and dilute with 1 1/2 cups of water.
4. Add jaggery and salt to it and let it boil for few seconds.
5. Switch of the flame and add mashed roasted brinjal and chopped raw onions.
6. Mix well and check for salt. If it is too tangy you can add little jaggery to adjust the tanginess.
7. Garnish with chopped coriander leaves.
8. Serve with hot steamed rice and pappads or vadagams (vadiyalu).