I am not sure how many of you have heard/known about this andhra delicacy 😍
i heard about this about 30+ years ago, here in New York, from a very close family friend, Bala Sastry garu. I used to call her ‘aunty’ very dearly and both uncle and aunty treated me like their own daughter. And through Sastry garu only (he was working at the UN at that time and had been going around the world working for UN), I have been introduced to the United Nations and started my career at the UN very reluctantly in 1983. Very reluctantly because I was in my grad program at that time and I was not quite sure whether I could handle both at the same time. And also it was a temporary job and I did not want to change from student status (visa) to diplomatic status and that too for 5 months. Now it is all history and now I am with the UN for 32 years. 😀
coming to the main story, aunty had introduced us to this delicious dish, ‘delicious’ is an understatement. I regret today that I haven’t taken the recipe from aunty. Today to commemorate my 5-day break from routine, I wanted to cook something, so I took out eggplants to make regular pulusu – then I thought why shouldn’t I make Sivangi pulusu, then I searched Google and found few recipes and then I decided to go the way whatever I felt like.
When I roasted the ingridents for making the powder, I felt like I could share its #Aroma with everyone, real killer. I am not sure I came any closer to aunty’s Sivangi pulusu, but I savoured it to my heart’s/taste buds’ content.
- eggplant (small eggplant would be better, but I used slender, long ones today) – 2
- onions 1 med size
- red chillies 6 to 7
- urud dal – 2 tablespoons
- chenna dal – 2 tablespoons
- peanuts – 2 tablespoons
- sesame seeds – 4 tablespoons
- coriander seeds – 2 tablespoons
- fenugreek seds – 3 tablespoons
- cumin seeds – 1 tablespoon
- brown sugar – few spoons ( i use brown sugar available in super markets rather than jaggery available in Indian super markets)
- tamarind – medium lime size
- salt, red chilli powder, turmeric,
- oil (10 table spoons)
dry roast urud dal, chenna dal, coriander seeds, sesame, fenugreek, peanuts, cumin, red chillies and make it into a powder. Since I used slender, long egg plants, I cut each eggplant into 4 to 5 pieces, and make small cut on one side of each of those pieces and stuff the dry spice powder into each one. Add some oil ( 6 to 7 table spoons) to the container, and add seasoning – urud dal, cumin seeds, fenugreek seeds, mustard and curry leaves – cut onion into small pieces ( they literally would dissolve in the pulusu, I was wondering whether I have added onions after the dish was done 😜, and I did add onions) , add onions pieces and add the stuffed eggplant pieces to the container, add turmeric, salt and red chili powder to the curry and close the lid for a few minutes, when the eggplant is cooked (becomes little tend, especially when we use these long ones, they become tender in no time), add few more spoons of the spice powder, add oil (depends on your taste) and add tamarind syrup to the curry (make as much tamarind syrup as possible) and add little water to it. And let it cook for another 10 minutes and add brown sugar to it and let it cook for another minute or two.
It goes very well with rice and even just like soup, 🍲🍲🍲🍲🍲 it is succulent😋😋😋😋😋🍆🍆🍆🍆