Posted October 22nd, 2007 by Lakshmi Pamidimukkala



Big brinjal - 1 no
Tamarind puree - 1 tsp
Salt - 2 tsp
Onions - 1 no
Green chillies - 3 nos
Jaggery - 1 small cube
Oil for tadka
Water - 2 cups

Redchillies - 3 nos
Corinader - 1/4 bunch chopped


Wash the brinjal , apply oil to it and heat it directly on the stove turning it on all sides. See that the whole brinjal is exposed to the flame and it is cooked by the heat. Set it aside to cool.

Parallely , chop the onion and greenchillies into fine pieces . Heat oil , put tadka. For tadka heat oil , add mustard seeds once they sizzle , add fenugreek seeds and cumin. Allow them to fry to red and add redchillies, green chillies and onions and fry to golden. Now dilute the tamarind puree adding water and add it to the onions . Mix well add turmeric , salt and powdered jaggery.

Bring it to boil, simmer the flame . Now peel off the brinjal and smash it properly .

Add it to the pulusu , and mix well . Cook for about 10 min and add coriander .

Serve with hot rice and kandi pacchadi …

Be the first to comment on this post.

Post a Comment

Enter Your Details:

You may write the following basic XHTML Strict in your comments:
<a href="" title=""></a> · <acronym title=""></acronym> · <abbr title=""></abbr>
<blockquote cite=""></blockquote> · <code></code> · <strong></strong> · <em></em>

  • Including a link in your comments will require moderator approval. No Spam please.
  • If you’re a first-time commenter, your reply will be held for moderation. Sorry.
  • Please do not force me to have to edit or remove your comments. No Spam please.
  • Your mature and responsible replies are greatly appreciated by all. Thank you.
Enter Your Comments:

Note: This is the end of the usable page. The image(s) below are preloaded for performance only.