Vankaya Pulusu

Method

1. 1

   Prepare brinjal: Wash 5-6 small vankaya (brinjals). Cut into halves or quarters.

2. 2

   Soak tamarind: Soak a lemon-sized tamarind in 1.5 cups warm water. Extract and strain.

3. 3

   Make base: Heat 3 tbsp sesame oil. Add 1 tsp mustard seeds. When they pop add 1 tsp cumin seeds, 5 garlic cloves, 2 dried red chillies and curry leaves.

4. 4

   Add shallots: Add 10 sliced shallots and fry 8 minutes until golden.

5. 5

   Add spice powders: Add 1.5 tsp red chilli powder, 1 tsp coriander powder and half tsp turmeric. Fry 2 minutes.

6. 6

   Add tamarind water and brinjal: Pour tamarind water. Add brinjal pieces and salt. Bring to a boil.

7. 7

   Simmer: Cook on medium heat 12-15 minutes until brinjal is completely soft and sauce thickens.

8. 8

   Check brinjal: Brinjal should be very soft and have absorbed the tangy tamarind flavour completely.

9. 9

   Add jaggery: Add 1 tsp jaggery to balance the sourness.

10. 10

    Serve: Adjust salt. Vankaya pulusu should be thick and deeply tangy. Serve with steamed rice.