Brinjal Peanut Stew | Brinjal Peanut Pulusu | How to prepare Vankaya Pallila Pulusu at home

Main Course | vegetarian

  • Prep Time 5 Mins
  • Cook Time 20 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

  1. Add Tomatoes and Garlic to the mixie and grind them to a smooth paste.
  2. Heat Oil and add Brinjals, in which four cuts have been made, and fry up to 50%. (Brinjals should be cooked and soft).
  3. 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.
  4. 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.
  5. The Mirchis get well fried after 2 minutes. Add 100 ml Water, mix well. Cover and let the Brinjals cook until soft.
  6. Add the Tomato paste and 300 ml Water to the Brinjal and cook on a low flame for 7-8 minutes.
  7. 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.