Vankaya Pachi Pulusu
Serves 4
| Ingredients | |
|---|---|
| Bhaigan (vankaya) - 1 lb (about 6 to 7) | Tamarind - medium lemon sized ball |
| Green chillies - about 8 (decrease or increase according to taste) | Coriander leaves - few |
| Salt - as required | Oil - 2 tbsp |
For Seasoning
| Ingredients | |
|---|---|
| 1 tsp mustard seeds | pinch of hing |
| 1/2 tsp of jeera | few curry leaves and red chilli pieces |
Method
- Soak tamarind in water for some time and extract juice (pulusu) from it and keep it aside.
- Wash and cut the bhaigan into pieces. Also slit the green chillies.
- Heat 1 1/2 tbsp of oil in a pan, add bhaigan, green chillies and cook covered until soft.
- When cool, grind to a paste.
- Chop onions into small pieces.
- Add tamarind extract to the grounded bhaigan. Add chopped onions, salt and mix well.
- Heat remaining oil in a pan and add the seasoning, when mustard starts to splutter add to the above pulusu.
| Nutrient Composition Per Serving | |||
|---|---|---|---|
| Energy (Kcal) | 140 | Carotene (μg) | 93.6 |
| Protein (g) | 5.4 | Vitamin C (mg) | 13.5 |
| Carbohydrate (g) | 12.43 | Mg (mg) | 29.6 |
| Fat (g) | 7.64 | Na (mg) | 3.4 |
| Fibre (g) | 2.86 | K (mg) | 225 |
| Minerals (g) | 1.12 | Mn (mg) | 0.232 |
| Calcium (mg) | 68.0 | Zn (mg) | 0.314 |
| Phosphorus (mg) | 81.9 | Cr (mg) | 0.014 |
| Iron (mg) | 2.8 | ||