Vankaya Pulusu Pachadi Recipe -- How to make Vankaya Pulla Bajji --

Hi, Good Morning. Thank you, friends and viewers. Today I will post how to make vankaya pulusu pachadi recipe.

This is the season for huge eggplants. We can make chutney, bajji or bathem, bartha etc. with them. I already gave some recipes with it. This is one more variety with it. This dish is a little bit sweet in taste. Serve it with rice or roti. Nice accompaniment to plain dal.

Vankaya Pulusu Pachadi Recipe -- How to make Vankaya Pulla Bajji
Author: Sailaja Angara
Preparation Time: 10 Mins
Cooking time: 20 Mins
Servings: 4 people

Enter a short description of the recipe within 200 characters.

Ingredients:

• 1 Big Egg Plant/Baingan/ Pedda Vankaya
• 2 Large Onion
• 1/2 Cup Tamarind Juice
• 2 Green Chillies
• 1 Teaspoon Turmeric Powder
• Salt to Taste
• 2 Teaspoon Red Chilli Powder
• 1 Tablespoon Jaggery
• 1 Tablespoon Oil
• 1 Teaspoon Mustard Seeds
• 1 Teaspoon Cumin Seeds
• 2 Red Chillies make into pieces
• 1 Teaspoon Asafoetida
• 5 to 7 Curry Leaves

Procedure:

1. Roast baingan/vankaya on stove top as we do it for bartha. Remove the skin and mash it with hands.
2. Chop onions and green chillies. Add them to the above mashed baingan/vankaya paste.
3. Sqeeze out tamarind pulp and take out thin juice. Add it to the above baingan paste.
4. Add salt, turmeric powder, jaggery and red chilli powder to it.
5. Heat oil in a kadai, add mustard seeds, cumin seeds and red chillies. Let them splutter.
6. Once they splutter, add this tempering to the above baingan pulusu.
7. Serve vankaya pulusu pachadi with rice or roti.

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