Vankaya Pacchi Pulusu

Ingredients:

Green Brinjal 1 large
Tamarind 2 inch sized ball
Jaggery (grated) 1/2 cup
Green Chile 1
Red Onion 1 small
Cumin Seeds 1 tsp
Curry Leaves 6
Asafoetida a pinch
Salt to taste

Method of preparation:

Wash and pat dry brinjal.
Apply oil to the brinjal and pierce it a couple of times with a knife or fork.
Place the brinjal directly on the flame turning occasionally until the skin is completely charred on all sides.
Cool the cooked brinjal and remove the charred skin with the help of wet hands.
Remove the stem and mash the brinjal thoroughly.

Soak tamarind in a cup of water and microwave for few seconds.
Extract the tamarind pulp and discard any veins.
Peel and finely chop onion.
Clean, wash and tear curry leaves.
Remove stem, wash and finely chop green chilli.

In a mixing bowl, add cumin seeds, asafoetida, curry leaves and salt.
Crush them a little and add green chilli, onion, jaggery, tamarind extract, mashed brinjal.
Mix all the ingredients thoroughly and adjust the seasonings (jaggery, salt, tamarind) if necessary.
Serve with steamed rice and ghee.

Notes: Cook the brinjal in an oven or grill it if you don’t have a direct flame.

Kanda Vepudu

Ingredients:

Yam (fresh or frozen) 1
Tamarind 1 inch sized ball
Red Chile Powder 2 tsps
Salt to taste

Talimpu:

Urad Dal 1/2 tsp
Cumin Seeds 1/2 tsp
Mustard Seeds 1/2 tsp
Broken Red Chiles 2
Curry Leaves 3
Oil 1 tsp

Method of preparation:

If using fresh yam, peel and dice it.
Boil few cups of water, add tamarind and yam.
Cook until the yam turns soft.
Strain the yam and keep aside.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add diced yam and salt.
Saute till the yam turns golden brown.
Remove from heat and sprinkle red chile powder.
Toss well and serve hot with steamed rice and ghee.

Notes: Make sure yam is thoroughly cooked before frying.