Eggplant Capsicum Soup/Vankaya Pulusu

Long Eggplant- cut them 2 inch pieces
1 capsicum - cut into 2 inch pieces
1 small onion - cut into small pieces
2 tbsp tamarind juice/2 tbsp raw tamarind paste
1 tbsp Red chilli powder
1/4 tbsp turmeric
Salt as per taste
1/2 tbsp jaggery
1/4 tbsp mustard
5 curry leaves
2 cups of water


  1. In a pan, add oil and when it is hot, add mustard seeds and let them splutter
  2. Now add curry leaves, Eggplant pieces, Capsicum pieces, onion pieces, turmeric and salt and stir well and let it cook for 5 min
  3. Add red chilli powder to the curry and stir well. Add two cups of water, tamarind juice and let it cook till Eggplant pieces are well cooked
  4. Add jaggery and cook for 2min.The curry is ready to serve.

This pulusu tastes great and goes well with white rice

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