Pulusu is a typical Andhra preparation which is a tamarind based gravy dish that provides a tangy flavor to vegetables.Jaggery or sugar is added along with methi seeds powder that give this dish a tangy, sweet and sour flavour. This medly of flavours bring out the best in the dish.
Anapagaya (Bottle Gourd) - medium sized pieces 2cups
Onion - 2 medium chopped finely
Green Chillis - 2 chopped
Tamarind - 1/2 lemon size
Curry Leaves - 2 sprigs
Jeera - 1tsp
Mustard Seeds -1 tsp
Garlic - 1-2 crushed
Methi seeds - 15-20 roasted and powdered
Red Chilli Powder - 1 and 1/2 tsp
Haldi Powder - 1/2 tsp
Sugar - 2tbsp
Salt as required
Oil - 2tbsp
-Soak the tamarind in water for 10min and extract 2 cups of tamarind water.
-Heat oil , add the garlic and let the garlic fry for 1 min.
-Add the jeera, mustard seeds,curry leaves and red chillis , fry for 2min.
-Now add the onions and green chillis and cook till the onion turn transleucent.
-Now add the salt , haldi, red chili powder and sugar and cook till the sugar caramelizes nicely.
-Add the anapagaya pieces and mix well. Cover and cook for 5-6 min.
-Add the tamarind extract and let it boil for 3-4 min.
-Now add the methis seeds powder , mixx well cover and cook till the gravy thickens.
-Serve with hot rice, dal and ghee.