Vanakaya Mamidikaya Pulusu
Vankaya Mamidikaya Pulusu is a tangy gravy using seasonal special raw mango during summer. Brinjal adds another flavour to the whole pulusu that tastes great with steamed rice.
Servings 4 people
Ingredients
For the Gravy
- 5 nos Shallots / Small Onions
- 5 to 6 nos Garlic
- 1 big Tomato
- Handful Curry leaves
- 1 inch Tamarind extract
- 1 tsp Mustard Seeds
- 1/2 tsp Cumin seeds
- 1/4 tsp Fenugreek Seeds / Meethi
- 1/2 tsp Chana Dal
- 1/2 tsp Urad dal
- A Pinch Asafoetida / Hing
- A Pinch Turmeric powder
- Salt to taste
- 1 /2 tsp Red Chili Powder
- 1 cup Brinjal
- 1/2 cup Mango Raw or Unripe
For Dry Masala Powder
- 2 tsp Coriander Seeds
- 4 nos Dry Red Chilies
- 1 tsp Cumin seeds
- 1 tsp Rice
Instructions
- Roast the ingredients listed under masala powder. Allow to cool down and make a powder.
- Cut the brinjal and soak in water until using it.
- Slice the raw mango into 2 inch pieces.
- Soak tamarind and extract the pulp.
- Heat a nonstick pan with oil, temper with curry leaves, mustard seeds, urad dal, chana dal, cumin seeds, methi seeds, garlic and saute well.
- Add the peeled and sliced shallots and saute till it browns.
- Add the hing and salt.
- Next, add the chopped tomatoes and saute well.
- Now add the red chili powder, turmeric powder and cook for 5 mins.
- Add the drained brinjal pieces and raw mango and fry for 5 to 7 mins on low flame.
- Once the vegetables are roasted for 5 minutes, add the tamarind extract and 1 cup of water.
- Bring to a boil and add more water to cook at low flame for at least 10 mins till you get the consistency.
- Add the roasted powder and cook on high.
- When the gravy reaches a thick consistency, switch off and serve hot with steamed rice.
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