08
Oct
07

Vankaya Pachi Pulusu

Eggplant stew (Andhra Style)

pul1.jpg

I believe this brinjal dish is exclusive to Andhra Pradesh. Except for the brinjals all other ingredients used are raw and not really cooked. This is our (both my families) favorite, and have been prepared in our families from generations. This dish has simple ingredients, easy to make and so is the most commonly prepared dish at our place to break a fast (during fast my folks eat kosher meal which is prepare with out onion and garlic). Fire roasted brinjals (traditionally white ones are used but you can use the purple ones) seasoned with every day spices, including sweet and sour ingredients is by default dished up with hot rice, mudda pappu ( dal), ghee (clarified butter) and perugu merapakayalu / vadiyalu.

Ingredients

3-4 medium size brinjalsbp1.jpg
Small melon ball size tamarind
(Soak in warm water for 15-20 and extract thick pulp and keep aside)
4-5 green chillies (finely chopped)
1-2 tbsp jaggery (grated)
Salt to taste
Big pinch of turmeric
Handful of coriander leaves (finely chopped)
Water (2-3 cups)

For seasoning
1 tsp oil
1 dried red chilli (broken)
1/4th tsp methi seeds
1/2 tsp mustard seeds
Big pinch of hing

Procedure

Heat oil in a small frying pan, fry all the seasoning ingredients. Allow mustard seeds to crackle and turn of the heat. Keep aside.

Lightly grease the brinjals with little oil and roast on low fire, keep rotating the brinjal so that it cooks evenly and completely. Remove from the flame and wrap them in a foil or sprinkle some water and cover, allow them to cool for 10 minutes. Peel the skin and mash the pulp thoroughly in a medium size bowl, to this mashed pulp add the tamarind extract, chopped chillies, jaggery, salt, turmeric and mix well. Add 1 to 1 ½ cups of water and check the consistency. Adjust the taste, add anything if needed, crush the fried seasoning and stir in well. Garnish with chopped coriander leaves and serve.

pula.jpg

Notes and Tips.

You can use onions if you like. Fry them along with seasoning and add it to the brinjal mixture. You can use less/more chillies to suit your taste. Instead of fire roasting you can grill or bake the brinjals in oven.

MoreBrinjal dishes:-
Baingan Barta
Vankaya Banda Pachadi
Menthi Vankaya

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27 Responses to “Vankaya Pachi Pulusu”


  1. October 8, 2007 at 6:10 pm

    Looks delicious! I want any recipe with Baingan!:D

  2. October 8, 2007 at 7:59 pm

    sounds simple and nice. can I use huge eggplants?

  3. October 8, 2007 at 9:06 pm

    Asha, this dish is very different and very easy to prepare. Give it a try.

    Yes Sharmi, it’s very easy to prepare and also you can use huge one’s but fire roasted one taste better than oven roasted. I made this from farmers market eggplant. You can make this with regular small Indian eggplants also.

  4. October 8, 2007 at 9:29 pm

    Hi ShivaPriya…Its been ages since I ate pachi pulusu…….mom used to make it and vankaya pachi pulusu is my fav among them…….Nice one :-)

  5. October 8, 2007 at 11:20 pm

    ShivaPriya, Vankaya pachhipulusu chesi chala rojulu ayyindi, my grandmom used to make this,memu pacchi ullipaya vesavallamu pulusulo, it used to be finger licking good. thanks for the recipe.

  6. October 9, 2007 at 10:23 am

    roasting the eggplant brings out lovely flavor! looks good.

  7. October 9, 2007 at 10:35 am

    Vankaya is my favorite too! Yeah I too agree we andhrites have more recipe from egg plant than any other cuisine… Loved the pulusu recipe and photos

  8. October 9, 2007 at 11:33 am

    Looks like vankaya pachi pulusu is andhrite’s fav dish:).
    Thanks Sirisha, does ur mom make same if or differently??

    Thanks for dropping by sreelu, maa amma & attayya ullipayya veyyinchi vestharu… I guess they don’t like the raw smell of onions :D.

    Yes richa, you can get that authentic taste for these kinds of dishes only by fire roasting the brinjals.

    You are right padma, there are soooo many dishes out of eggplants that we make.

  9. October 9, 2007 at 12:53 pm

    Looks really delicious. And the colour is so nice

  10. October 9, 2007 at 5:41 pm

    Shivapriya, nenu Bayarea lo untamu,more specifically San Jose lo, nenu puttinidi , perigindi Vizag lo. meru ekkada nunchi ?.

  11. October 10, 2007 at 11:46 am

    Wow I love brinjals and having it in stock …I should try this ..!!Very easy procedure…:))Thanx for the recipe.!

  12. October 10, 2007 at 11:56 am

    Thanks happy Cook.

    Sreelu I ljust eft a message in ur blog…

    Thanks Raji, it is very easy to prepare and also tastes delicious. Lemme know how it turned.

  13. October 12, 2007 at 2:36 pm

    My Mom makes something exacly like this which is the Bengali version of Baingan Bharta. No cooking except for roasting the eggplants. We do not add jaggery, tamarind etc.
    Instead onions, chillies, tomato is added. Often no seasoning is done

    I like your seasoning idea, shall do that

  14. October 12, 2007 at 4:37 pm

    Can you post your mom’s version sometime. I would love to try it. I have never made anything without seasoning, well except for fry curries.:)

  15. October 13, 2007 at 2:22 am

    We too make almost the same,Shiva…the name is Kathrikkai kadasal!!:)…Pic is clear and very nice!!!

  16. October 13, 2007 at 2:40 am

    Vankaya pacchi pulusu, mudda pappu,neyyi, vedi vedi annam, abbha, okkasaariga paatha rojulu gurthuku vacchayi:) Its a compulsory food item for every andhrite on a festive day, atleast in our family this has been a tradition:) thanku for reminding me of those golden days, now we are too busy for such wonderful tradtions:)

  17. October 14, 2007 at 9:19 am

    Thanx Bharathy, so do u prepare pacchi pulusu same way??

    Thanx alapana, meeru kuda elage chesthara?? wow its really to know that many ppl make this dish.

  18. October 18, 2007 at 6:14 am

    oh wow… love the new looks and the recipe and the pic and evrything :)

  19. October 18, 2007 at 12:15 pm

    Wow Sivapriya..new jazzy look

  20. October 18, 2007 at 9:35 pm

    Yes shiva almost the same way :) This template looks neat and fine :)

  21. October 20, 2007 at 9:50 pm

    This dish looks amazing. I like your blog and will visit again, if you will have me. I will cook this eggplant dish and let you know how it turns out. Your photography is great and makes it look so delicious.

  22. October 20, 2007 at 10:44 pm

    HI Vegeyum,
    Its a pleasure to have to at my virtual kitchen. Thanks for ur kind words and adding me to ur friends list.

  23. October 21, 2007 at 1:22 am

    My pleasure, SivaPriya. Thanks for visiting my site, too, and your lovely comments. You are a great cook and an inspiration to me. I look forward to many more of your recipes.

  24. 24 Anita
    February 19, 2008 at 10:22 am

    Can you please tell how how to roast teh eggplant in ovem ; time and temp please.

  25. March 15, 2008 at 9:11 pm

    Hi Shivapriya,
    Am blogging your Pachi Pulusu as a model recipe in the 1001 Andhra curries cookbook at http://ramkicooks.blogspot.com/

    /Thanks

  26. 26 PixelMaker
    November 18, 2009 at 12:32 am

    Hi,

    Nice recipe. My mom cooks it really well. Now I am in Canada, I miss my mom’s cooking.

    Thanks for your post. Pics are really nice and mouth watering.

    Cheers,
    PixelMaker.

  27. 27 kavu
    January 28, 2011 at 9:21 pm

    hey this is similar to north indian baigan chokha!! its really yummy,,but i believe with jaggery the taste will b great..
    I think kosher is not the correct word because kosher food has different meaning..


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