Vankaya Pulusu Pachadi (Andhra Sweet And Sour Eggplant Stew)
Serves: 4
Leola Gaylord
1 January 1970
Based on User reviews:
50
Spice
56
Sweetness
49
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1
Eggplant2 tbsps
Vegetable Oil1 tsp
Cumin Seed1 tsp
Mustard Seed1 pinch
Asafoetida (powder)2 large
Onion (chopped)2 sprigs
Curry Leaves (fresh)1.5 cups
Water1 tbsp
Tamarind Paste1 tsp
White Sugar1 tsp
Ground Turmeric1 tsp
Ground Red PepperDirections:
1
Preheat an oven to 200 degrees F (95 degrees C)
2
Coat the outside of the eggplant with 1 teaspoon vegetable oil
3
Place on a baking sheet and bake in the oven until soft, 20 to 30 minutes
4
Allow to cool before coarsely mashing; set aside
5
Heat 2 tablespoons vegetable oil in a large skillet
6
Fry the dried red chile peppers, cumin seeds, mustard seed, and asafoetida powder in the hot oil until the seeds start to splutter
7
Add the onions, green chile peppers, and curry leaves; cook and stir until the onions are soft and begin to brown, about 5 minutes
8
Stir the mashed eggplant, water, tamarind paste, jaggery, white sugar, turmeric, ground red pepper, and salt into the mixture; bring to a boil and cook until the mixture begins to thicken, 5 to 10 minutes