Vankaya Pulusu Pachadi (Andhra Sweet and Sour Eggplant Stew)

This is a classic Andhra dish consisting of roasted eggplant (brinjal) in a sweet and sour stew. The sweetness is from jaggery and the sourness is from tamarind. This pulusu is an excellent accompaniment to patholi, or mudda pappu (plain hard-cooked dal). I also like it just by itself with plain rice and ghee.

Step: 1

Preheat an oven to 200 degrees F (95 degrees C).

Step: 2

Coat the outside of the eggplant with 1 teaspoon vegetable oil. Place on a baking sheet and bake in the oven until soft, 20 to 30 minutes. Allow to cool before coarsely mashing; set aside.

Step: 3

Heat 2 tablespoons vegetable oil in a large skillet. Fry the dried red chile peppers, cumin seeds, mustard seed, and asafoetida powder in the hot oil until the seeds start to splutter. Add the onions, green chile peppers, and curry leaves; cook and stir until the onions are soft and begin to brown, about 5 minutes. 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.

Per Serving: 191 calories; protein 2.3g; carbohydrates 28.6g; fat 8.6g; sodium 14.1mg.

The name of “stew” can process to both a dish and a make dishes method. Stewing makes slowly cooking chunks of meat, raw fruit or beans in a flavorful water based . It’s same as to braising, but it makes have a few notable differences. The raw animal vested is chopped into few of pieces instead of being cooked all of it , and the water based material all of it covers the essential in a stew as different to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking eating process that warms you up on a freezing , winter day. It’s right that ; a bowl of classic beef stew can make warming properties , but stew’s comfort factor goes way beyond preserving you from the chill . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the greatest comfort food, no matter the weather.