Guthi Vangaya Pulusu is a very famous pulusu made in Andhra. Pulusu is a very common tamarind based curry made in Andhra regions. Generally vegetables are slow cooked in tamarind broth with basic masalas and finally tempered.
Brinjal is a very favorite vegetable commonly used in Andhra cuisine and brinjal in pulusu tastes great. Some people make this Gutti vangaya pulusu with freshly ground masalas. I have cut short the procedure and used sambhar masala powder to make this tasty pulusu. If you do not have sambhar masala, try replacing it with coriander powder and red chili powder. The brinjal was slow cooked on a thick tamarind juice to make this tangy pulusu. I had finished it off with the regular mustard and Urad Dal tempering. Serve this pulusu with hot rice and ghee.
For more Andhra recipes, click on the recipe links : Andhra Spinach Pappu, Vankaya Bajji, Gongura Pachadi, Dondakaya Vepudu
- I have used medium sized graffiti brinjal in this recipe. If you are able to find small sized brinjals, you can use them.
- Instead of sambar powder, you can also use coriander powder and red chili powder in equal quantities.