Andhra · Main
Vankaya pulusu
Brinjal in tamarind gravy
- Energy
- 148 kcal
- Protein
- 3.75 g
- Fibre
- 8.98 g
- Time
- 40 min
Per serving, 207 g.1 Good for lunch or dinner.
One serving gives you
- 26%of the day’s folate
- 36%of the day’s fibre
- 17%of the day’s potassium
- 17%of the day’s magnesium
Nutrition facts
One serving, 207 g. Percentages are of the daily target for a woman of 30, lightly active.2
Energy
- Energy148 kcal8%
Carbohydrates
- Carbohydrate16.6 g6%
- Fibre8.98 g36%
- Soluble fibre2.38 g
Fats
- Fat6.82 g14%
- Saturated fat limit1.19 g6% of limit
- Monounsaturated fat3.22 g
- Polyunsaturated fat1.89 g
- Omega-61.81 g23%
- Omega-30.08 g8%
- EPA + DHA0 mg
- Cholesterol limit0 mg
Protein and amino acids
- Protein3.75 g7%
- Histidine77.7 mg13%
- Isoleucine131 mg11%
- Leucine206 mg9%
- Lysine152 mg14%
- Methionine + cystine67.2 mg11%
- Phenylalanine + tyrosine273 mg33%
- Threonine115 mg27%
- Tryptophan34.7 mg17%
- Valine165 mg21%
Vitamins
- Vitamin A28.1 µg3%
- Vitamin B10.14 mg10%
- Vitamin B20.19 mg10%
- Vitamin B31.19 mg11%
- Vitamin B50.61 mg12%
- Vitamin B60.17 mg9%
- BiotinNot in the source data
- Folate57.3 µg26%
- Vitamin B120 µg0%
- Vitamin C5.02 mg8%
- Vitamin D0 µg0%
- Vitamin E1.07 mg14%
- Vitamin K31.4 µg57%
Minerals
- Calcium69.8 mg7%
- ChromiumNot in the source data
- Copper0.29 mg17%
- IodineNot in the source data
- Iron2.29 mg8%
- Magnesium61.9 mg17%
- Manganese0.54 mg14%
- MolybdenumNot in the source data
- Phosphorus89.3 mg9%
- Potassium590 mg17%
- Selenium1.52 µg4%
- Sodium limit321 mg16% of limit
- Zinc0.64 mg5%
Ingredients
Weighed raw, for one serving. Telugu name after each.
14 ingredients
- Brinjal - all varieties vankaya155 g
- Groundnut oil palli nune5.5 g
- Onion, big ullipaya30 g
- Tamarind, pulp chintapandu8 g
- Jaggery, cane bellam2 g
- Chillies, red endu mirapakaya1.8 g
- Coriander seeds dhaniyalu1 g
- Turmeric powder pasupu0.3 g
- Fenugreek seeds menthulu0.3 g
- Mustard seeds aavalu0.8 g
- Cumin seeds jeelakarra0.5 g
- Curry leaves karivepaku1 g
- Asafoetida inguva0.05 g
- Iodized salt (table salt) uppu0.8 g
Method
About 40 minutes.
- 1
Soak 8 g tamarind in a cup of warm water for 10 minutes; squeeze and strain. Dry-roast and grind the coriander seeds with the red chilli. Cut brinjal into cubes and keep them in water so they do not darken.
- 2
Heat 5.5 g groundnut oil and add mustard seeds, cumin seeds, broken dry red chilli, curry leaves and a pinch of asafoetida; add the fenugreek seeds and sliced 30 g onion; cook until soft.
- 3
Add the brinjal, turmeric and a splash of water; cover and cook until half done. Pour in the tamarind water, the ground spice and 2 g jaggery and salt.
- 4
Simmer uncovered for 10–15 minutes until the brinjal is tender and the pulusu coats a spoon.
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