Anapagaya Pulusu

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.

INGREDIENTS:

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

METHOD:

-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.

I am sending this to Traditional and Native Recipes Event Hosted by Sara at Sara's Tasty Buds.