VANKAYA PACHI PULUSU(pachi pulusu with eggplant)

INGREDIENTS:

1. Brinjal-750gms(Vankaya/Egg plant)
2. Tamarind-big sized lemon
3. salt-to taste
4. Green chillies-4
5. Onions-2(Medium size)
6. Jaggery-3tsp
7. Turmeric powder-1pinch
8. Oil-2-3tsp
9. Coriander leaves-few

POPU(Seasoning);

1. Red chillies-4
2. Mustard seeds-1/4tsp
3. Fenugreek seeds-1/8tsp
4. Urad dal(black gram dal)-1/4tsp
5. Aesfoetida-1pinch

PROCEDURE;

1. Grease Brinjal/Egg plant/Vankaya with oil.
2. Roast Brinjal/Egg plant/Vankaya over low heat.
3. Cook the Brinjal/Egg plant/Vankaya evenly and rotate it regularly over the flame to make it roast evenly.
4. Remove the Brinjal/Egg plant/Vankaya from the flame.
5. Cool Brinjal/Egg plant/Vankaya  for sometime.
6. Peel the skin and mash the pulp.
7. Take pulp in a bowl.
8. Soak tamarind in water for sometime and extract thick pulp.
9. Cut the onions and green chillies into small pieces
10. Put smal kadai on stove
11. Heat the oil and roast fenugreek seeds,urad dal,mustard seeds and redchilli pieces.
12. Add green chilli pieces, onion pieces and roast for 2mts.
13. Combine tamarind extract,salt,jaggery,turmeric powder and add above roasted popu to brinjal pulp.
14. Combine to form thick paste.
15. Garnish with coriander leaves.
16. Now Vankaya pachi pulusu is ready to eat.
17. Eat  Vankaya pachi pulusu with hot rice
18. This  is Andhra's traditional  dish..

Banyan Bark Curry(aratidoota kura)

INGREDIENTS:

1. Banyan Bark Pieces-3cups(1cm size)
2. Tamarind juice_2tsp
3. Salt to taste
4. Turmeric powder_1pinch
5. Jaggery Powder_1/2tsp

POPU:(TAALIMPU)

1. Urad dal_1/2tsp
2. Chana dal_1/2tsp
3. Mustard Seeds - 1/4th tsp
4. Aesfoetida - pinch
5. Red Chillies - 2
6. Green Chillies - 2
7. Curry Leaves - 10

PROCEDURE:

1. Cut the Banian Bark inot smal pieces.
2. Keep the Banian Bark pieces in water and add 2tsp butter milk to avoid change of color.
3. Wash the pieces in above water and then wash it again in pure water
4. Boil the above Banian Bark pieces for 15 minutes by covering with Lid.
5. Cool the above pieces and then squeeze the water out of those Banian Bark pieces and keep them aside.
6. Now keep the Kadai on the stove, add 3 tsp of oil along with Urad dal, Channa dal, mustard seeds and red chillies.
7. After roasting th above add Aesfoetida, green chillies and curry leaves
8. Now add Banian Bark pieces kept aside along with Tamarind juice, Jaggery powder, turmeric and salt to taste.
9. Heat the above for 3 minutes
10. Curry is ready to eat.
11. This is Andhra traditional curry along with high fibre quantity.

Cooking Time: 20mins(approximately)