Sivangi Movie Download

[Asdrubal Dagreat]

Eggplantsare dearly embraced in Indian cuisine. Whether it is for daily usage or any festive occasion, they get a happy welcome sign at Indian homes. They are widely available and are used to prepare a great number of delicacies. Just visit Indian food blogs and you would notice that no two bloggers cook this veggie in the same way and you would end up with hundreds of recipes, if you care.

One of the classic eggplant dishes of Andhra is of course the guttivankaya / nune vankaya koora. This stuffed eggplant/ brinjal curry has been taken to a higher level to please the palates, in the following recipe. Here is an enchanting dish, nune vankaya pulusu or the stuffed eggplant sambhar for you to enjoy....

I must thank Deepthi who gave me this recipe. She happens to be my BIL's DIL, the next generation bahu in our family. She enthusiastically shared some of the coastal Andhra recipes and here is one of them. She said this dish is called 'Sivangi Pulusu', which I found a bit funny. 'Pulusu' is of course the equivalent Telugu name for 'Sambhar'. Sivangi is the Telugu word for a lioness. Though I am not sure why the dish has been given this name, it sure is fiercely pleasing and fit for a royal feast.

Ingredients:

Eggplants, round ones without any blemishes - 10

Chopped cilantro - 1/4 cup

Sambhar Powder - 2 tsp

Oil - 2-3 Tbsp

Mustard seeds - 1tsp

Asafoetida (hing) - a few pinches

Powdered Jaggery - 1 Tbsp (or 2 packets of sweetener)

Chillie powder - 1/2 tsp

Tamarind juice extracted from soaked tamarind (according to your taste or half of 1/4 cup of thick tamarind juice)

Few Curry leaves

Salt

Ingredients for filling:

Sesame seeds - 1/2 cup

Red chillies - 4

Salt

Preparation:

Dry fry the sesame seeds on low to medium flame, till they start to turn brown and start to crackle. Also warm the red chillies. Let them cool. Grind them into a fine powder along with required amount of salt.

Wash the eggplants and wipe them dry. Cut off the stalks. Keeping the base intact, cut twice vertically (like a + sign). Gently open up the slits with your left fingers and fill them with the above sesame seed powder using a spoon or your right hand fingers. To get an idea, see the picture here . You can fill as much as the eggplants can hold.

Heat 2 Tbsp of oil in a pan and add the stuffed eggplants carefully to the pan. Just turn around the eggplants with a spatula so that the eggplants are uniformly coated with the oil. Let them cook on low flame with in between stirring till they soften. (For beginners, here is a hint. Keep turning the eggplants till they change their color on all sides. By the time they change their color through out, they will be soft and cooked). Remove the eggplants carefully and keep them aside.

Take another pan and heat 2 tsp of oil. Add mustard seeds and when they start to crackle add asafoetida, curry leaves. Saute for a few seconds and turn off the stove. Now add 4 Tbsp of sesame seed powder (to thicken the gravy), tamarind juice, jaggery, sambhar powder, salt, chillie powder, chopped cilantro leaves to the pan. Also add required amount of water (may need 2 to 2.5 cups) and adjust the salt / tamarind/ sugar accordingly. Now carefully drop the cooked, stuffed eggplants to the pan. Turn on the stove and let the mixture come to a rolling boil. Lower the heat and let it simmer for a couple of minutes more. Turn off the stove.

I was told to serve this dish with rice and mudda pappu (lentils cooked with only required amount of water and salt added). It tasted excellent with plain rice too and this can be served with rotis as well.

This goes to JIHVA - Eggplant hosted by Sangeetha of Ghar Ka Khana and the creator of the event happens to be Indira of Mahanandi.

Post a comment

Hi Suma, your Sivangi pulusu is making my mouth water. My neighbor in Hyd is from Vizag and she makes an awesome sivangi pulusu, just like yours. Lovely pics.. I'm getting hungry already (its only 5:30 now). Thanks for sharing.

Really loved your site..! pictures are very clear and recipes are looking very tasty.. gongura pachchadi tempted me to give a try, is it curry leaves? could you pls tell me its english name? Have added you in my blogroll.

HI Suma,

JFi entry is too good. I generally sometimes add eggplat in the sambar if they are in store, while preparing the sambar, as I add as many vege's as possible. Beacuse the Smabar tatste great.As all we know:-).But this stuffed eggplant smabar looks comletely different.

Seena,

Thanks.

Gongura leaves are sold usually under the same name.I don't know if it has a English name. Gongura is a Telugu word for the sour greens which are used to make dal and pachchadis. They are not curry leaves.

Hi Suma,

I saw the Sivangi Pulusu picture on your front page and I tried it immediately. It came out real good. Haven't eaten lunch yet but tasted it. Just waiting for my hubby to come home for lunch.

I did a good thing by staying at home today, learnt a new one and that too something that I love. I added Gutti Vankaya masala to brinjals and little bit in curry, was lazy to grind Sesame and Chilly paste. Thanks for this awesome recipe, I am sure I will be making this again and again.

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