Wednesday, May 2, 2012

Vankaya pacchi pulusu /gojju (eggplant in tamarind sauce)

This is one of my favorite dish. my mom used to make this very tasty tangy dish. This was a quick one on a gas stove. she used to roast the eggplants on the flame. mash them ,adds some seasoning and  tamarind sauce.  thats it, this with hot hot rice and a dash of ghee.... hmmm  so yummy!

Don't go my pics.. it taste great!




What you need
Big eggplant /vankaya  (My mom used to buy large green ones ,i bought purple ones from asian market
round ones will be good)
1  lemon size tamarind or  1-2 tsp of store brought tamarind paste.
i prefer to soak tamarind  in a hot water and etract thick juice than using store bought tamarind paste

Ginger chapped 1 tsp
green chillies -2 or 3 split length wise

For seasoning:
1-2 tsp oil
2tsp chana dal / sanaga pappu
1tsp  urad dal /minapa pappu
1 tsp mustered seeds
1 tsp cumin/jeera seeds
2 red pepper
pinch of hing
curry leafs a twig

Method:

Roasting eggplant :
apply oil lightly to eggplants and roast it on direct flame
if you have electric stove ,then apply oil lightly and bake them for 30-40 min in oven at 350
 turn sides/rotate eggplant to make sure its roasted well from all sides.
How to check if its done
let it cool,try to remove the burned skin. It should come off easily if its roasted well. and it should be mashable with a spoon

mash them and keep aside.

Heat a pan ,add oil. when oil is heated add all the seasonings mentioned above except hing.
once the seasoning starts to splutter then add hing , curry leaves and ginger ,green chilles.


add mashed eggplants and tamarind sauce.


mix well.  if needed add some water to this.

heat on medium flame till you can smell the flavor in air.

Switch off stove and garnish with cilantro.



Serve with hot rice or roti or even dosa.






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