An East Godavari Indian dish made with chicken and brinjal.
- Cut Chicken into big pieces with bones. have some boneless pieces.
- Pour some oil into the pan, add mustard seeds and cumin seeds and fry for 10 seconds or so
- Add cut onion pieces to the above and fry them for 1 minutes. Go ahead and add ginger garlic paste, turmeric and fry them again for anotherminutes.
- Add green chillies + salt + curry leaves and fry for another 1 minutes.
- Add cut chicken to the above, mix and let it slow for 5 to 10 minuteson a low flame
- Open the lid and add red chilly powder, coriander powder, and cumin powder and fry for another two mins until the spices blend with chicken.
- Now add water and tamarind paste and mix well and cover the lid .
- Cook for another 10 minutesor so
- While the pulusu is boiling add cut eggplant pieces to it.
- Now cook for another 5 minutes.
- Finally after the chicken is looks well cooked (the juice should be absorbed by the chicken) removed from stove and add chopped coriander leaves