With its feisty flavours, seasonal ingredients and taste that packs a punch, the cuisine of Telangana is all about celebrating food.
The cuisine of Telangana is deeply rooted in the agricultural heritage of the region, making it a celebration of local produce, spices, and cooking techniques that have been passed down through generations.
Key Ingredients
Sesame seeds, dry coconut, Tamarind, red chilli, Puntikura (red sorrel leaves), Methi & Ground Nuts.
Dishes
Sarva Pindi, Sakinalu, Bagara Annam, golichina mamsum, Boti Koora, Ankapur chicken, Pachi pulusu, Vankai Poornam, polelu & malidalu.
Vankaya Poornam
Ingredients
Brinjal – 6no
Chopped Onion – 20gm
Coriander seeds –10gm
Red Chili – 15gm
Sesame seeds – 15gm
Peanuts – 10gm
Jeera seeds –3gm
Broken cashew nut – 10gm
Coriander leaves – for garnish
Oil – for frying
Salt – for taste
Method:
- Dry roast peanut, sesame seeds, Coriander seeds, red chili, jeera seeds in same pan and cool them
- Wash and slit brinjals by keeping them intact towards the stem.
- Heat oil in a kadai. And deep fry the brinjal.
- Now blend the above dry mixer to a coarse Powder.
- Now stuff and dust the spicy Powder, set the Brinjal aside
- Sauté the onion and add left over Coarse powder to this.
- Sprinkle this masala on the top of the stuffed Brinjal and Serve with hot ghee Rice
Read the full story that first appeared in Deccan Chronicle dated Oct 28, 2024 here:
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