Eggplant Stew

12 Jan

vankaya_pulusu
Vankaya Pulusu.

Onion and tomato is cooked in tempered oil along with a blend of dals and spices. Baby eggplants are chopped and cooked in the tamarind sauce till the eggplants are soft. Finally the stew is garnished with cilantro and served with plain steamed rice.
Makes: around 4 Servings of Eggplant Stew.

Ingredients:

Baby Indian Eggplants 6 – 7
Onion 1
Tomato 2
Turmeric Powder a pinch
Tamarind 2 inch Sized Ball
Cilantro few Sprigs
Salt to taste
Oil 1 tsp

Talimpu:

Fenugreek Seeds a small Pinch
Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Broken Red Chiles 3
Curry Leaves 6
Asafoetida a big Pinch
Oil 1 tsp

Roast:

Chana Dal 1/2 tsp
Urad Dal 1/4 tsp
Coriander Seeds 1 tsp
Cumin Seeds 1/4 tsp
Whole Red Chiles 2 – 3
Oil 1/4 tsp

Method of preparation:

Heat oil in a pan, add all roasting ingredients in order and fry on medium heat till aromatic.
Or once the dal changes color, remove from heat and cool it to room temperature.
Grind all the roasted ingredients into smooth powder and keep aside.

Wash, remove stems and chop eggplant into big chunks.
Make sure eggplants are good and keep them soaking in water until required.
Peel and finely chop the onion.
Wash and finely chop the tomato.
Wash and finely chop cilantro.
Soak tamarind in quarter cup of hot water and extract all the thick pulp.

Heat a tsp of oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add onion.
When onion turns light golden color, add ground spice powder, turmeric powder and salt.
Then stir in tomatoes, tamarind pulp and eggplants.
Pour half a cup of water and cook covered for around 5 minutes.
Add more water if required and let the sauce bubble for 2 – 3 minutes.
Once the eggplant is soft, remove from heat.
Garnish with cilantro and serve eggplant stew with plain steamed rice.
Notes: Make sure eggplants are cooked properly before removing from heat.

Suggestions: If eggplants are not cooked inside, put them back on heat, add quarter cup of water or more and cook covered on medium low flame till done.
Variations: Checkout the eggplant tag for more eggplant / brinjal recipes. A mixture of green and purple eggplants is used in the recipe which can be easily replaced with other variety of eggplants.
Other Names: Vankaya Pulusu, Eggplant Stew.

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3 Responses to “Eggplant Stew”

  1. rajani January 12, 2010 at 12:46 pm #

    superb Raji!!! where do you get those kind of eggplants in US? Looking so fresh and light in color.

  2. jayanthi May 3, 2010 at 6:21 am #

    mouth watering,i will try today itself.

  3. hamsaveni September 3, 2010 at 2:45 am #

    i do not know what do you mean by cilantro can it be replaced by any other herb

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