Today’s lunch is Vankaya Pappu, a typical Andhra Style Pappu made with Brinjal or Eggplant along with a Gojju made with Drumstrick. I remember the first time I had explained to a colleague about Brinjal Dal and getting a weird expression on knowing a brinjal was featured in the dal. I guess there are lot of people out there who dislike eating eggplant in its natural form. If you want to camouflage eggplant completely and still eat it, then this Vankaya pappu, as we call it Telugu, is the thing to try.
I too normally don’t prefer eating eggplant in its fullest form except my Amma’s Nune or Guthi Vankaya. But my Athamma introduced me to Vankaya pappu, well she makes it frequently and at times prepare snacks like Mirapakaya Bajji to go with it. The combo of tender chilli bajji with this pappu is just excellent. She selects very tender chilies to make the bajji, and lightly roasts it on hot tawa and stuffs little cumin powder and salt. You got to eat to believe the heavenly taste of this combination.
Vankaya pappu is very simple and easy to make. In fact, until someone tells you that it actually has brinjal in it, we will never know. The technique of tadka is also very important. The inviting aroma in the end, is sure way to complete a big bowl of pappu.
My lunch box today had the following
Plain Rice for pappu
Step by Step pictures for making Vankaya Pappu
Pappu of any variety is a comfort food at home. Anytime we feel vexed on what to prepare, we end up preparing this.