Raw Tamarind Eggplant Stew (vankaya Pachi Pulusu)

This Raw Tamarind Eggplant Stew, also known as Vankaya Pachi Pulusu, is a traditional Andhra Cuisine dish that is bursting with tangy and spicy flavors. It's a perfect dish for hot summer days as it's served cold and requires no cooking.

Raw Tamarind Eggplant Stew (vankaya Pachi Pulusu)

Ingredients

  • 4 small Indian eggplants, thinly sliced
  • 1/2 cup tamarind pulp
  • 2-3 green chilies, slit
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1/4 tsp turmeric powder
  • Salt to taste
  • 2 cups water
  • Few curry leaves
  • 2 tbsp chopped coriander leaves

Instructions

  1. In a large mixing bowl, combine the tamarind pulp, green chilies, mustard seeds, cumin seeds, turmeric powder, salt, and water.
  2. Add the sliced eggplants and mix well, ensuring the eggplants are coated with the tamarind mixture.
  3. Let the mixture sit for 15 minutes to allow the flavors to meld together.
  4. Garnish with curry leaves and chopped coriander leaves before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
0 minutes
Total time:
20 minutes
Cooking method
No cooking required

Nutritional facts per 1 serving

Calories
150 per serving
Carbohydrates
25g
Protein
5g
Fat
3g

Supplies

Mixing bowl Serving bowl

Tools

Knife Cutting board

Serving suggestions

Serve the Raw Tamarind Eggplant Stew with steamed rice or roti for a complete meal.

Tips & tricks

For a spicier version, increase the quantity of green chilies according to your preference.

Cost

$8