Photo: Kevin McCutcheon
Vankaya Pulusu Pachadi (Andhra Sweet and Sour Eggplant Stew)
17 ingredients
15 min + 45 min
4 servings
openrecipes
"This is a classic Andhra dish consisting of roasted eggplant (brinjal) in a sweet and sour stew. The sweetness is from jaggery and the sourness is from tamarind. This pulusu is an excellent accompaniment to patholi, or mudda pappu (plain hard-cooked dal). I also like it just by itself with plain rice and ghee."
Estimated Nutrition (whole recipe, rough)
281
Calories
3g
Protein
15g
Fat
37g
Carbs
Counts 10 of 14 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Asafoetida | not in our table | 0 |
| Water | not in our table | 0 |
| Tamarind | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 eggplant
- 1 teaspoon vegetable oil
- 2 tablespoons vegetable oil
- 2 dried red chile peppers, broken into pieces
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seed
- 1 pinch asafoetida powder
- 2 large onions, chopped
- 3 green chile peppers, chopped
- 2 sprigs fresh curry leaves
- 1 1/2 cups water
- 1 tablespoon tamarind paste
- 1/4 cup jaggery (palm sugar)
- 1 teaspoon white sugar
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground red pepper
- salt to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes