Serves 4

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

1 tsp mustard seeds pinch of hing
1/2 tsp of jeera few curry leaves and red chilli pieces


  1. Soak tamarind in water for some time and extract juice (pulusu) from it and keep it aside.
  2. Wash and cut the bhaigan into pieces. Also slit the green chillies.
  3. Heat 1 1/2 tbsp of oil in a pan, add bhaigan, green chillies and cook covered until soft.
  4. When cool, grind to a paste.
  5. Chop onions into small pieces.
  6. Add tamarind extract to the grounded bhaigan. Add chopped onions, salt and mix well.
  7. 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