'Pullagura' is a telugu word, mostly used in Rayalseema dialect in Andhra Pradesh and the literal translation of the word is - 'Tangy Curry'. There are various different pullagura recipes and today's recipe uses okra/ladies fingers and eggplant/brinjal. This is one of my mother's all time favorite dishes.
Eggplant - 4 medium sized, washed and roughly chopped
Ladies fingers/okra - 10 medium sized, washed and cut into medium sized pieces
Onion - 1 small sized, roughly chopped
Tomato - 1 large sized, roughly chopped
Green Chillies - 8-10, roughly chopped(adjust according to spice levels)
Garlic - 2 large cloves
Turmeric Powder - 1/4 tsp
Tamarind - a small lemon size
Salt - As Per Taste
Chopped Cilantro/Coriander Leaves - 1 tbsp(optional)
For the Tempering:
Oil - 1 tbsp
Mustard Seeds - 1/2 tsp
Cumin Seeds -1/4 tsp
Urad Dal/Bengal Gram - 1/2 tsp
Curry Leaves - 6
Method of Preparation:
1. In a pressure cooker add the chopped eggplant, okra, onions, tomatoes, chillies, turmeric powder, whole garlic cloves, tamarind and salt. Add 2 cups of water
2. Pressure cook till the veggies become soft.
3. Using a masher, mash the contents in the pressure cooker. Adjust salt.
4. In a small pan heat oil and add the mustard seeds, cumin seeds and bengal gram, once the seeds start spluttering add the curry leaves and mix well, after 30 seconds, take off heat and add it to the pressure cooker.
4. Mix well, add the chopped cilantro and let the curry simmer on low fire for few minutes.
5. Serve the vankaya bendakaya pullagura(Eggplant Okra curry) with hot rice and a dollop of ghee(clarified butter) or with rotis.
Sending this recipe to Divya's 'Show Me Your Curry'