VANKAYA MUNAKKAYA PULUSU (Brinjal Drumstick Gravy)
In this season, it is common to see veggie dishes with brinjals and drumsticks at my house. Be it just a normal everyday meal when am craving for some special gravy dish, or on a special occasion of some Puja, the one dis that I mostly prepare is the Vankaya Munakkaya Pulusu, more commonly known as the Brinjal Drumstick Gravy. The spicy deliciousness of the gravy combined with the healthy goodness of Brinjals and Drumsticks combined definitely makes this food item a heavenly dish. This lip-smacking Indian dish is a must for everyone to try at least once in their lives, hence why I share the recipe with you all, hoping you would prepare it someday too.
Brinjal (Vankaya) - 1/2 kg
Drumstick (Munakkaya) - 2 cut up
Shallots - 8 to 10
Tomatoes - 2 chopped
Tamarind puree - 1 cup
Ginger - a piece chopped
Garlic - 8 to 10 cloves chopped
Green chilli - 4
Turmeric powder - 1/4 tsp.
Red chilli powder - 1 tsp.
Salt to taste
Oil - 1 1/2 tbsp.
Urad dal - 1/4 tsp.
Cumin seeds - 1/4 tsp.
Mustard seeds - 1/4 tsp.
Red chilli - 3
Asafoetida powder - 1/2 tsp.
A few Curry leaves
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1. Heat oil in a wide pan and add all the tempering ingredients, i.e. Urad dal, Cumin seeds, Mustard seeds & Red chilli.
2. Once the mustard seeds starts splattering, add Ginger, Garlic, Asafoetida powder, Shallots, Green chilli and Curry leaves. Sauté it for 2 minutes.
3. Then add Tomatoes and sauté it for few minutes.
4. Now add Drumstick and mix it well. Add Turmeric powder, Chilli powder, Salt & give it a quick stir.
5. Cut Brinjal in to four but leave the stalk intact and soak it in water so that it won't turn brown.
6. Now take the Brinjal with stalk & add to the mixture on the pan.
7. Add salt and check for seasoning.
8. Then reduce the flame & close the lid. Let the Brinjal steam for about 10 minutes.
9. Pour the tamarind puree & cook it for another 10 minutes with the lid closed. Cook it for longer if the raw smell remains until it goes off.
10. Finally, garnish the dish with some nicely chopped coriander leaves.
This dish is best served with some hot plain rice. People also have it as a side dish to various varieties of rice like Morkuzhambu rice, sambar rice, Rasam rice, or even with chappati’s sometimes.
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