Brinjal Peanut Stew | Brinjal Peanut Pulusu | How to prepare Vankaya Pallila Pulusu at home
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Brinjal Peanut Stew | Brinjal Peanut Pulusu | How to prepare Vankaya Pallila Pulusu at home - Come to think of it, you don't need any novelty for a tasty meal. It is just enough to make and eat the traditional dishes that our elders made. And they give both health and taste. “Rayalaseema Brinjal Peanut Stew” is one such recipe. Here is a detailed recipe of Brinjal Peanuts Stew with images and a video.
If you want a great vegetable dish that goes with Rice, Ragi Sankati and Jowar Rotis, you should make the Rayalaseema Brinjal Peanut Stew. It tastes really great. It is made mostly in Chittoor and Kurnool districts in Rayalaseema.
I tasted this Brinjal Stew when my friend's grandma cooked it for us when I visited Rayalaseema. And she gave me so many details when I asked her for the recipe. Here are those details in tips.
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Tips
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Peanuts: Actually, they use raw Peanuts in the Rayalaseema area. Since they are not available to everyone, I have used the regular Peanuts by soaking them. You could also use raw Black-eyed peas also. Or they can be soaked overnight.
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For this Stew, they use thorned Brinjals in Rayalaseema. Since I was not able to get them in Hyderabad, I have used the dark blue coloured Brinjals.
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The finely chopped White Brinjal that we use in the Stew, get mashed and add gravy to the Stew.
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As a matter of fact, this stew should be called a Curry. It is made in a small quantity and is thick. You can add a small ball of Tamarind if you like. Or just add 2 tbsp Lemon Juice like I did.
Brinjal Peanut Stew | Brinjal Peanut Pulusu | How to prepare Vankaya Pallila Pulusu at home - Recipe Video
Brinjal Peanut Stew | Brinjal Peanut Pulusu | How to prepare Vankaya Pallila Pulusu at home
Prep Time 5 mins- Soaking Time 2 hrs
- Cook Time 20 mins
- Total Time 2 hrs 25 mins
Servings 6
Ingredients
- 6 Blue Brinjals
- 4 White Brinjal (Chopped thinly)
- Peanuts – Handful (Soaked for 2 hours)
- 3 tbsp Oil
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 2 Sliced Green Chillies
- 2 Sprigs Curry Leaves
- 2 Onion (medium size)
- 1/8 tsp Turmeric
- 2 tbsp Mirchi
- 2 tsp Coriander Powder
- Green Coriander – Small bunch
- 2 tbsp Lemon Juice
- 4 Tomato
- 5 Garlic
- 1 tbsp Jaggery
- 400 ml Water
- Salt
Instructions
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Add Tomatoes and Garlic to the mixie and grind them to a smooth paste.
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Heat Oil and add Brinjals, in which four cuts have been made, and fry up to 50%. (Brinjals should be cooked and soft).
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In the same Oil, add Mustard Seeds, Cumin Seeds, Green Chillies, Curry Leaves, finely chopped Onion and Salt and cover and cook until the Onions turn golden.
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Once the Onions are cooked, add the Peanuts soaked for two hours and fry for 3 minutes. Then add the White Brinjal pieces, Turmeric, Coriander Powder and MIrch and fry the Brinjal pieces for 2 minutes.
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The Mirchis get well fried after 2 minutes. Add 100 ml Water, mix well. Cover and let the Brinjals cook until soft.
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Add the Tomato paste and 300 ml Water to the Brinjal and cook on a low flame for 7-8 minutes.
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After 15 minutes, add the Jaggery piece, Lemon Juice, friend Blue Brinjals, and some chopped Green Coriander and mix well. Cook on a medium flame for 15 minutes and then remove from the fire.
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