Vankaya Pulusu (Andhra Brinjal Tangy Curry) with Tomato Pappu (Andhra Tomato Lentil Stew)
Vankaya Pulusu (Andhra Brinjal Tangy Curry)
Ingredients
- • 300 g Brinjal (small, purple)
- • 100 g Onion (1 medium)
- • 100 g Tomato (1 medium)
- • 30 ml Tamarind pulp (from a small lime-sized ball)
- • 3 Green chilies (slit)
- • 1 tsp Ginger-Garlic paste
- • 0.5 tsp Turmeric powder
- • 1 tbsp Chili powder
- • 1 tsp Coriander powder
- • 1 tsp Jaggery powder (optional)
- • 1 tsp Salt (to taste)
- • 2 tbsp Oil
- • 1 tsp Mustard seeds (for tempering)
- • 1 tsp Cumin seeds (for tempering)
- • 1 sprig Curry leaves (for tempering)
- • 1 pinch Asafoetida (for tempering)
- • 200 ml Water
Cooking Steps
Wash and chop brinjal into 1-inch pieces. Chop onion and tomato. Slit green chilies.
Heat oil in a pan. Add mustard seeds, cumin seeds, and let them splutter. Add asafoetida and curry leaves.
Add chopped onion and green chilies. Sauté until onions turn translucent.
Add ginger-garlic paste and sauté for 1 minute until raw smell disappears.
Add chopped tomatoes and cook until soft and pulpy.
Add turmeric powder, chili powder, coriander powder, and salt. Mix well and cook for 2 minutes.
Add the chopped brinjal pieces and mix well with the masala. Sauté for 5-7 minutes until brinjal starts to soften slightly.
Pour in the tamarind pulp and 200 ml water. Add jaggery if using. Bring to a boil, then reduce heat and simmer covered for 15-20 minutes, or until brinjal is tender and the curry thickens to desired consistency.
Check for salt and adjust. Serve hot.
Tomato Pappu (Andhra Tomato Lentil Stew)
Ingredients
- • 150 g Toor Dal (split pigeon peas)
- • 200 g Tomato (2 medium, chopped)
- • 3 Green chilies (slit)
- • 0.5 tsp Turmeric powder
- • 1 tsp Salt (to taste)
- • 600 ml Water
- • 1 tbsp Oil (for tempering)
- • 1 tsp Mustard seeds (for tempering)
- • 1 tsp Cumin seeds (for tempering)
- • 2 Dry red chilies (for tempering)
- • 4 cloves Garlic (crushed, for tempering)
- • 1 sprig Curry leaves (for tempering)
- • 1 pinch Asafoetida (for tempering)
- • 2 tbsp Fresh Coriander leaves (chopped, for garnish)
Cooking Steps
Wash toor dal thoroughly.
In a pressure cooker, add the washed dal, chopped tomatoes, slit green chilies, turmeric powder, and 600 ml water.
Close the lid and pressure cook for 3-4 whistles (or about 10-12 minutes) until dal is very soft and mushy.
Let the pressure release naturally. Open the cooker and mash the dal gently with a ladle or potato masher. Add salt and mix well.
For tempering: Heat oil in a small pan. Add mustard seeds and cumin seeds; let them splutter.
Add dry red chilies, crushed garlic, curry leaves, and asafoetida. Sauté for 30 seconds until garlic is fragrant.
Pour the tempering over the mashed dal. Mix well.
Garnish with fresh coriander leaves. Serve hot.