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Easy Eggplant Stew

22 May

Noone Vankaya Pulusu.

Onion is diced and cooked in oil along with whole spices. Baby eggplants are stuffed with red chili paste and cooked in the freshly extracted tamarind pulp till the eggplants are soft. Serve easy eggplant stew with plain steamed rice and dollop of ghee.
Makes: around 3 Servings of Easy Eggplant Stew.


Baby Indian Eggplants 3
Onion 1
Red Chili Powder 1 Tbsp
Turmeric Powder a pinch
Jaggery 2 inch Piece
Tamarind 2 inch Sized Ball
Salt to taste


Fenugreek Seeds 4
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 7
Oil 2 tsps

Method of preparation:

Wash, remove stems and halve the eggplants (if they are large)
Slit the eggplant making sure its end intact.
Make sure eggplants are good and keep them soaking in water until required.
Peel and dice the onion into big chunks.
Soak tamarind in quarter cup of hot water and extract all the thick pulp.

Mix red chili powder, salt and few drops of water into thick paste.
Stuff little big of above paste into the each eggplant and keep aside.

Heat a tsp of oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add diced onion.
When onion turns light golden color, add stuffed eggplants, turmeric powder and salt (if required).
Fry for a minute, add the tamarind pulp and jaggery to the eggplants.
Cook covered for around 5 minutes or until eggplants are soft.
Add more water if required and let the sauce come to a bubble.
Once the eggplant is soft, remove from heat.
Serve easy eggplant stew with plain steamed rice and dollop of ghee.
Notes: Make sure eggplants are cooked properly before removing from heat.

Suggestions: If eggplants are not cooked inside, put them back on heat, add few tablespoons of water or more and cook covered on low flame till done.
Variations: If using very small brinjals, you don’t have to cut them into half. Use small shallots if possible.
Other Names: Easy Eggplant Stew, Noone Vankaya Pulusu.