Hyacinth Bean, Brinjal Mango Curry ~ Anumulu Vankaya Mamidikaya pulusu

I survived two days already! Yes Konda's school reopened and we managed two days well. Now the ball is set to roll and I am sure we won't even feel the days flying past us in a rocket speed. With last 45 days being so relaxing in the mornings, I know it is going to be hectic and after two weeks even more so. I was telling Konda that she should tell me her choice for lunch ahead so that I can plan. So will have to prepare the menus for the next week.

Unexpectedly it rained, and what a day it has been since morning. I happened to go out in bike and enjoyed the entire ride. Infact might have wanted to go on and on! Peddu and Chinnu have been enjoying their vacation still with Dhoom 2, believe me I don't know how one can survive that for 30 times, but we did. we have. It is still going on in the background even as I am writing this. 

Before I get on to the recipe, wanted to let you that MEC this month is hosted by Kamalika themed on Delicious Dals, do send in your entries.

At times when you find you need to quickly make some gravy to go with rice, this could suit very well. Amma had the mochas soaked and while I prepared the Sunday Non Veg Lunch, she quickly whipped this for both of us. 

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 Pulusu

Dried Mocha - 1 cup

Brinjal - 2 medium

Raw Mango - 2 medium slices

Shallot Onions - handful

Mustard Seeds - 1/2 tsp

Curry leaves - 4-5 nos

Garlic - 3-4 cloves

Tomatoes - 1 medium

Turmeric powder a pinch

Sambar powder - 1 tsp

Tamarind pulp - 2 tsp

Salt to taste

Oil - 2 tsp

Method to prepare:

Dry roast the mocha, then pressure cook with 2 cups of water till tender, Keep it aside

Peel 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.

Serve with steamed Rice.