Vankaya Pulusu

Ingredients

• - 250g brinjal (vankaya)
• - Large tamarind ball
• - 3 tbsp sesame oil
• - 1 large onion
• - 2 tomatoes
• - 2 tsp red chilli powder
• - 1/2 tsp fenugreek powder
• - 1/4 tsp turmeric
• - 1 tsp jaggery
• - Salt to taste

Method

1. Prepare brinjal: Wash 5-6 small vankaya (brinjals). Cut into halves or quarters.
2. Soak tamarind: Soak a lemon-sized tamarind in 1.5 cups warm water. Extract and strain.
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. Add shallots: Add 10 sliced shallots and fry 8 minutes until golden.
5. Add spice powders: Add 1.5 tsp red chilli powder, 1 tsp coriander powder and half tsp turmeric. Fry 2 minutes.
6. Add tamarind water and brinjal: Pour tamarind water. Add brinjal pieces and salt. Bring to a boil.
7. Simmer: Cook on medium heat 12-15 minutes until brinjal is completely soft and sauce thickens.
8. Check brinjal: Brinjal should be very soft and have absorbed the tangy tamarind flavour completely.
9. Add jaggery: Add 1 tsp jaggery to balance the sourness.
10. Serve: Adjust salt. Vankaya pulusu should be thick and deeply tangy. Serve with steamed rice.