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A classic Andhra dish where tender eggplants are simmered in a tangy tamarind gravy, balanced with a hint of jaggery and aromatic spices. This flavorful stew is a perfect side for hot rice and ghee.
For 4 servings
Prepare Tamarind and Eggplant
Temper the Spices
Build the Gravy Base
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A classic Andhra dish where tender eggplants are simmered in a tangy tamarind gravy, balanced with a hint of jaggery and aromatic spices. This flavorful stew is a perfect side for hot rice and ghee.
This andhra recipe takes 40 minutes to prepare and yields 4 servings. At 150.13 calories per serving with 2.21g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Cook the Eggplant
Simmer the Pulusu
Garnish and Serve
Add drumstick pieces, small cubes of potato, or okra (bhindi) along with the eggplant for a heartier pulusu.
For a thicker, richer gravy, add a paste of 1 tablespoon of roasted sesame seeds or peanuts ground with a little water in the last 5 minutes of cooking.
Add 2-3 tablespoons of cooked toor dal (pigeon peas) along with the tamarind water to give the pulusu more body and protein.
Eggplants contain anthocyanins, a type of antioxidant that gives them their purple color. These compounds help protect the body's cells from damage caused by free radicals.
Tamarind is known to have mild laxative properties, while the fiber from eggplant and other vegetables promotes regular bowel movements and supports a healthy digestive system.
Spices like turmeric (containing curcumin) and fenugreek, which are key components of the tempering, possess potent anti-inflammatory benefits that can help reduce inflammation in the body.
One serving of Vankaya Pulusu contains approximately 150-180 calories, depending on the amount of oil used. It is a relatively low-calorie dish.
Yes, Vankaya Pulusu is a healthy dish. Eggplant is rich in fiber and antioxidants. The use of tamarind and various spices like turmeric and fenugreek also offers digestive and anti-inflammatory benefits. It is naturally vegan and gluten-free.
Small, purple, round, or long Indian eggplants are ideal for this recipe. They have tender skin and fewer seeds, which results in a better texture and taste.
If your pulusu is too sour, you can balance it by adding a little more jaggery or a pinch of sugar. You can also dilute it with a small amount of hot water if the flavor is too concentrated.
Absolutely. For a 'satvik' version, you can omit the onion and ginger-garlic paste. The dish will still be flavorful due to the tamarind and other spices. Increase the amount of asafoetida slightly to compensate.