This is an authentic andhra dish, though you may have traces of Tamil cuisine in it as we can hardly at times seperate the two. We don’t complain ok.
A bit of translation.
Annumulu is Hyacinth Bean
Vankaya – Bringal
Mamidikaya – Mango
Pulusu of course means anything that is liquid in form to be eaten with Rice
Annumula Vankaya Mamidikaya PulusuDried Mocha – 1 cupBrinjal – 2 mediumRaw Mango – 2 medium slicesShallot Onions – handfulMustard Seeds – 1/2 tspCurry leaves – 4-5 nosGarlic – 3-4 clovesTomatoes – 1 mediumTurmeric powder a pinchSambar powder – 1 tspTamarind pulp – 2 tsp
Salt to tasteOil – 2 tsp
Method to prepare:Dry roast the mocha, then pressure cook with 2 cups of water till tender, Keep it asidePeel small onions, garlic and chop into small chunks,Heat a pan, add mustard seeds, curry leaves, small onions, garlic, saute till onions are turn pick.Then add tomato, fry well. Sprinkle Salt and cook in sim till it turns little soft.Add Brinjal peices, saute well. Then add turmeric, Sambar powder, simmer till all is cooked,Once brinjal turns soft, add tamarind pulp, add raw mango pieces and water and bring to boil, then simmer for 5 mins.Finally add the cooked Mocha to the curry and bring to boil. Garnish with coriander leaves.