Telugu style Vankaya Pacchi Pulusu / Eggplant Cold Soup
Brinjal Pachi Pulusu, South Indian Telugu style recipe that is Vegan, Gluten free, light weight with eggplant roasted in AIR FRYER or STOVE TOP fire.
Equipment
- Frying pan (for stove-top method)
- Air-Fryer for air-fryer method
- Small Frying pan (for tempering)
Ingredients
- 1 count Fat Eggplant / Aubergine / Pedda Vankaya
- 1 large lemon size Tamarind / Chintapandu
- 3 count Green Chillies (small size) (finely chopped)
- 1 count Chopped Onion (medium size)
- 4 pods Garlic Pods (optional)
- 2 tablespoons Cooking Oil
- 1½ teaspoons Salt (or as per taste)
- 2 twigs Fresh Coriander Leaves
- 2 cups Water
- 1 tablespoon White Sesame seeds
Ingredients for Tempering:
- ¼ teaspoon Mustard Seeds
- ¼ teaspoon Jeera / Cumin seeds
- ⅛ teaspoon Turmeric powder
- ⅛ teaspoon Hing / Inguva / Asafoetida
- 4 to 5 count Curry Leaves (optional)
- 2 count Dry Red Chillies (optional)
Instructions
PREP WORK:
- Take the dry tamarind into a bowl, add 1 cup of water (hot water is preferred). After 5 mins of soaking / once the tamarind softens, squeeze the juice / puree out of the pulp. Discard the pulp.Wash the eggplant, wipe clean it.Apply oil throughout and poke holes around many places, using a fork / tooth pick.
- Put a frying pan / sauce pan on stove top under medium flame. Add the white sesame seeds & dry roast by stirring continuously, until they turn light golden in colour.Switch the flame off, let them cool completely & then grind them into powder using a blender/mixie/spice grinder.
TO ROAST EGGPLANT ON STOVE TOP:
- Put the eggplant directly on stove-top fire under high flame and keep rotating the eggplant in between.It takes 7-8 mins to roast it completely.
TO ROAST EGGPLANT IN AN AIR-FRYER:
- Place the eggplant on the air fryer mesh.Switch on the gadget, let it roast for 10 mins at 200ºC / 390°F. Turn the eggplant to the other side in between.
TO PEEL THE SKIN OF EGGPLANT:
- Put the roasted eggplant into a bowl of cold water.Once cooled down, gently peel the outer skin of the roasted eggplant and mash / cut it to use.
TO MAKE EGGPLANT SOUP / PACHI PULUSU:
- Using a blender, coarsely ground the chopped green chillies, half of chopped onions & garlic pods. Gather all the rest of the ingredients.
TO MAKE THE TEMPERING:
- Put a sauce pan on stove top under medium flame. Add oil & heat it. Transfer all the ‘ingredients for tempering’, and sauté.
- Add 1 cup of water into the mixing bowl which has all the other ingredients. Transfer the ‘tempering’ onto this. Thoroughly mix up everything until combined well. Garnish with chopped coriander leaves. Done!!
Notes
Please see the MAIN POST for recipe with step wise PICS & TIPS!