Sivangi Pulusu(Brinjals in Tamarind gravy)

Brinjal pulusu

This is a traditional Andhra side dish ( i got this recipe from a south indian cook book) but i wonder why they call it Sivangi ???Does it mean brinjal in  any  part of south india?Tastes great with hot plain rice .Try it!


  1. Brinjals(small) – 8
  2. *Menthi gunda – 4tsp
  3. Sugar – 3tsp
  4. Ghee – 2tsp

For the gravy:

  1. Tamarind pulp – 4 tsp
  2. Tomato puree – 2tsp
  3. Besan – 1tsp (for thickening the gravy)

For seasoning/tampering:

  1. Mustard seeds – 2tsp
  2. Hing – pinch
  3. Curry leaves- few

*Menthi gunda: Menthi gunda is indian curry powder made of fenugreek and other indian spices.This is can be  used for other vegetables like brinjal,bottle gourd & capsicum too.

  • Menthulu – 1tsp
  • Chana dal – 1tsp
  • Urad dal – 1tsp
  • Cumin seeds – 1tsp
  • Mustard seeds – 1tsp
  • Coriander  seeds – 1tsp
  • Red chillies – 4
  • Oil – 1

Roast and dry grind all the above ingredients for Menthi gunda.


  • Wash and cut the stems of the brinjals.Then slit them from both the sides.
  • Take menthigunda,salt,ghee and sugar and form a paste.
  • Fill this paste in the slits of the brinjals.
  • Then shallow fry them in oil till they are half cooked and keep them aside.
  • In another pan take the tamarind paste and  add 3 cups of water and tomato puree.
  • Now put the brinjals in it and bring it to a boil till the water is reduced to half and the brinjals are cooked.
  • Then add besan and boil for another 5 min. This consistency should be thick like sambar.
  • Finally add the seasoning ingredients over the brinjals.
  • This seems to be a little elaborate method but tastes great with plain rice and vadiyams.

14 responses to this post.

  1. I love the color M! Beautiful!! Vangi is Brinjal in Marathi,don’t know what Sivangi is.Sounds like somebody’s name to me.Anyway,dosh is fabulous,thanks for posting.:)


  2. Posted by madhoori on March 9, 2007 at 12:48 pm

    Thanku asha. Yes when i saw the name sivangi even i felt the same.haaa
    Have a nice day!


  3. Hi madhuri
    Brinjal is my all time favorite.
    When i first read the title of ur post i also wondered by the name “sivangi”.it is funny to call it like that..isn’t it?he he hee..
    The color of the dish is good.looking mouth watering.will try some time.


  4. Posted by madhoori on March 11, 2007 at 9:00 pm

    Hi swapna,
    Thanks a lot for being a regular visitor to my blog and for your valuable comments.
    Have a nice day!


  5. Posted by dr.kvnrao on March 12, 2007 at 5:12 pm

    Is this not gutthi vankaya koora?


  6. Posted by madhoori on March 13, 2007 at 8:58 am

    No this is not gutti vankaya kura…..


  7. Posted by tanu on February 8, 2008 at 1:45 am

    hai madhu,
    this is tanu frm rjy, we tried ur sivangi pulusu and vankay mamidi bajji koora. these both really tasted well. they are very delicious .


  8. Posted by Arun on October 29, 2009 at 4:52 pm

    There is something called Rasavangi that is made in Karnataka, Vangi is the Brinjal and the Methi Gunda that uv made comes close to what is ground for the Rasavangi, which is a thick spicy-sour kinds.


  9. Posted by lakshmi on August 5, 2010 at 3:01 am

    They call it sivangi because bringal is treated as a royal dish in andhra. Sivangi means lioness (female). Also means queen of all receipes.


    • Posted by srichakra on March 10, 2012 at 3:44 am

      Yes. Exactly. Sivangi = Lioness and this is one of the great dish. For the gravy you can try with some cashew 🙂


  10. Posted by kalyan on December 20, 2010 at 10:49 am

    The dish is really delicious.My grandmother used to prepare this.This sivangi name is more popular in the brahmin families of North Andhra.Also menthi gunda means menthi powder.The word gunda derived from “gundrai”- a type of stone used for the purpose of powdering the spice items. In other parts of andhra they use the term podi for gunda. Nice to see this article.


  11. […] Source Share this:TwitterFacebookLike this:LikeBe the first to like this. […]


  12. […] beuuuuuuuuurre !) soit « oignon » (je traduis pas), Le tout servi avec de la gravy  (paleek paneer, dal fry etc) pour acccompagner, c’est une sauce plus ou moins pimentée, […]


  13. This is an excellent recipie. It can be a typical dish at the time of special occassions epseically Vijaya Dashami and Makara Sakranti.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: