hi friends welcome to easy and homestyle cooking I am
mrs. ragini today I'm going to show you a very simple dish burnt brinjal
pachi pulusu
very very nice and tasty pacchi pulusu check this recipe with your grandmother
or you know great-grandmother they will tell you how to make this and this is
very nice and slightly the brinjal flavor and the spicy flavor
let's start how to make this pacchi pulusu that too burnt brinjal
we make brinjal curry we make a brinjal chutney but we never tried
making brinjal pacchi pulusu so today we are going to burn the slender brinjal
so here i have the slender brinjal just take the slender brinjal and
what we're going to do is we're going to slightly apply some oil you can use a
brush also if you want just slightly apply this oil to the brinjal and we're
going to burn this if you have a charcoal you can burn this brinjal in
charcoa lit will give you know much much better flavor or even if you want you
can put it in that oven and grill it for five to eight minutes til you see a
nice or dark dark color
so first we're going to put this brinjals on to the stove on to the flame directly
here is the brinjal you can see we are going to charcoal this and also we
are going to take the green chillies and these green chillies also we are going
to put it on the flame and we're going to cook this also till it become
slightly dark in color you can just take it tong or you can take a mesh
also if you want and just put all the ingredients on top and let it get color
so here you can see i added a couple of them and now we are going to let this
burn till you get a nice color and you can see they are nicely color
what we're going to do is we're going to add very little of water in a bowl and
we're going to drop these into the bowl so that you know we can remove it
easily or otherwise you can just hold it with a tong and slightly scrape off with
you know knife or with any spoon
the skin will automatically comes in a slightly
we want to remove the burnt we're going to switch off the flame and here i have
the bowl
we're going to add very little water to this and keep this aside and now put
your brinjal into this and even the chilis you can see they are colored
slightly darker color we want that we want the smoky flavor and now we're
going to slightly remove the skin we are going to take the brinjal on to chopping
board just remove the skin a little bit you can see like this
we don't want to remove the skin too much slightly remove which is burnt too
much you can just remove this
we're going to mash this you can see how nice and soft this brinjal has
become
it should be like this you can use regular brinjal also but this brinjal I
like it
so these are ready so I'm going to do the same thing with green chile slightly
the remove
the burnt part little bit keep this aside repeat the same thing with the
rest of them also been here you can see our brinjal green chilies are ready
what you can do is you can use your hands and you can mash it or otherwise
take a knife and you can finely chopped them
this is so soft so you can just give a nice chop and now we are going to put
the tempering for our dish that is pacchi pulusu so you'll get a nice smoky
smoky texture
even if you want you can put a little bit of garlic also you can burn the
garlic cloves here and you can
finely chop the garlic also and now let's start tempering here is a pan
we're going to add very little of oil oil is nice and hot
now we're going to add some cumin seeds mustard seeds and also curry leaves and
we're going to add very little of turmeric and you can switch off the
flame and the tempering is ready
keep this aside and here i have the tamarind juice which I have soaked it
and I have squeezed out the tamarind pulp and i'm just using the tamarind water
you're going to add it in bowl this is very very thick
I can add some more water
as per sourness you can add water now we're going to add the brinjal which we
have burnt it and add into the tamarind juice and also the onions
here i have the onions just press this like this and add it into this and now
we're going to add the salt first very little later on you can increase the
salt and now goes the tempering and mix this
now you can check the consistency if you want thick you can
make it thick if you want thin you can make it thin you can add more of
tamarind juice in this and make it as per your taste and into this we're going
to add in the last just very very little of sesame seeds powder you can just
dry roast little bit of sesame seeds and you can crush them slightly and add
it into this here I have some sesame seeds
just add it in ding chik little not too much and slightly give it a crush on
you can see this is very very fast and now add this and spiciness also
depending on how much spiciness you want based on that you can take the green
chili and burn it and use it when you burn the green chillies it won't be too
spicy
you know the spiciness will go so don't worry if you add more also no
problem
and when you have this pacchi pulusu along with rice this goes excellent with rice
and if you have this pacchi pulusu with rice you will enjoy it
thoroughly if you want any dal
just use a plain plain dal with some salt and have this simple brinjal
pacchi pulusu so I'm going to have this
an excellent smoky smoky flavor and aroma the brinjal flavor and the green
chili is giving slight spicy touch this is simply simply superb
I don't have the rice otherwise I would have eaten with rice having literally
and this pacchi pulusu my father enjoys with curd rice just try
you add a lot of pacchi pulusu and have it i'm telling you you will
also love it
I hope you enjoyed this simple session of burnt brinjal pacchi pulusu so if you like it
make it share it and also feed your family fresh food see you in another session
with some more recipes.