Tangy Roasted Brinjal Chutney (Vankaya Pachi Pulusu/Vankaya Pulusu Pachadi)

South Indian Vegetarian Main Course Special
Andhra Cuisine
Tangy Roasted Brinjal Chutney (Vankaya Pachi Pulusu/Vankaya Pulusu Pachadi)

Serves 3-4

Ingredients:

Long Oval Purple Brinjal (Bharta Baingan/Vankaya)- 1 Medium or 2 Small
Extra Light Olive Oil/Olive Pomace Oil- 1 Tbsp.

Onion- 2 Medium, Finely Chopped

Green Chilies- 3-4, Finely Chopped (depends on the Spiciness needed)

Tamarind Extract- (a Big Lemon Sized Tamarind portion is dissolved in Water to get) a Diluted 3 Tbsp.

Jaggery- 1 Tbsp.

Salt- to Taste

Turmeric Powder- a Pinch

Fresh Coriander Leaves- 2 Tbsp., Finely Chopped

For Tempering:

Mix of Chana & Urad Dal- 1.5 Tsp.

Mustard Seeds (Rai)- ½ Tsp.

Cumin Seeds (Jeera)- ½ Tsp.

Curry Leaves- about 7 to 8

Dried Red Chilies- 2, Broken

Hing- a Pinch

Method:

Wash, Pat Dry & Prick the Brinjal with a Fork, Apply some Oil to moisten the Surface overall

On a Slow Flame, Roast the Brinjal changing sides in between to achieve Charred Surface all over

Keep the Brinjal aside till it is cool enough to Peel & Mash

Remove the Skin (which should Chip off easily) if done with Oily hands

Gently Mash the Peeled Brinjal

In a Pan, Add the Tempering Items 

Heat Oil, Add Mustard & Cumin Seeds & let them Splutter

Add Onions, Green Chilies & Fry till Golden Brown

In the Mashed Brinjal, Add the Tamarind Pulp, Jaggery, Turmeric, Salt along with the Tempering-Onion Mixture

Mix Well & Garnish with Coriander
Serve Fresh with Andhra Meal of Steamed Rice, Vegetable preparation, Dal, Curd etc..

Tips:
The Brinjal can be Softened in the Microwave as well if a Gas Stove with Flame isn't available or are pressed for time




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Semolina Vegetable Porridge without Onions (Rava Upma)

South Indian Vegetarian Breakfast Special
Andhra Cuisine
Jain Cuisine
Semolina Vegetable Porridge without Onions (Rava Upma)
Serves 2

Ingredients:
Cream of Wheat/Semolina (Rava/Sooji)-

Ginger- 1 Inch, Finely Chopped 
Carrots- 1 Medium, Finely Chopped
Green Peas (Matar)-
Green Chillies- 2 to 3 Nos., Finely Chopped (depending on the Spiciness of the Chilli)

For Tempering:

Extra Light Olive Oil/Olive Pomace Oil- 2 Tbsp., Oil mixed with Ghee at this stage is optional

Raw Peanuts- 1 Tbsp. 

Mustard Seeds (Rai/Aavalu)-a Pinch

Cumin Seeds (Jeera/Jeelakarra)- (Optional)

Split Bengal Gram/Split Chick Pea (Chana Dal/Senagapapu)- ¼ Tsp.

Split Black Gram (Urad Dal/Menapappu)- ¼ Tsp.

Curry Leaves (Kadi Patta/Karvepaku)- 5-6 No’s

Asafoetida (Hing/Inguva Podi)- a Pinch

Water- 3 Cups
Salt- To Taste
Fresh Lemon Juice & Ghee- sprinkled to suit taste individual buds as desired!!

Method:
Heat Oil in a Non Stick Wide Skillet (Kadhai)
Add Peanuts & Saute till Color changes
Add Mustard Seeds & Saute till Seeds Splutter
Add Chana Dal, Urad Dal & Cumin Seeds till the Dals change Color








Add the Boiled Vegetables & Saute for a while

Add Water & as the Water Boils rapidly add the Sooji while stirring continuously to make sure there are no lumps

Tips:
Some of the more traditional Jain families even avoid the use of Carrot, Potato or for that matter any other Root Vegetable in their Cooking, so please make sure you are well informed on the ingredients that can be added before any attempt making any Jain Recipe, after all its always better to be informed about the Cultural & Religious aspects beforehand than be sorry afterwards!

Optionally can add Roma Tomatoes- 1 Medium, Finely Chopped, French Beans/Green Beans- about 7 to 8 Nos., Finely Chopped, Potato- 1 Small, Finely Chopped etc.


Feel free to share your views & do let us know how this one turned out :)