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.
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
- In a large mixing bowl, combine the tamarind pulp, green chilies, mustard seeds, cumin seeds, turmeric powder, salt, and water.
- Add the sliced eggplants and mix well, ensuring the eggplants are coated with the tamarind mixture.
- Let the mixture sit for 15 minutes to allow the flavors to meld together.
- 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