Vankaya Pachi Pulusu

Ingredients
• 1 very large brinjal (preferably white or else purple)
• 1 onion, finely chopped
• Small lemon sized tamarind (soak in a cup of warm water for 10-12 mts, extract thick pulp)
• 1-2 green chillies, finely chopped
• 1 1/2 tbsp grated jaggery (adjust)
• 1 tbsp finely chopped coriander leaves
• 1 1/2 cups water
• salt to taste

Poppu/ Tadka/ Tempering:
• 1-2 dry red chillis, tear and de-seed
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1/2 tsp split gram dal/urad dal/mina pappu (optional)
• 1/4 tsp asafetida or 2-3 crushed garlic flakes
• 10-12 fresh curry leaves

1. Grease the brinjal with oil and roast over low heat. To ensure even cooking rotate the brinjal. Remove from flame sprinkle water and leave aside to cool for 8-10 mts. Peel the skin and mash the pulp.
2. Place this mashed pulp in a large bowl, add chopped onions, green chillis, tamarind extract, jaggery and salt. Combine well to form a thick paste. Add water to form a flowing consistency. See that the jaggery is completely dissolved.
3. Heat oil a pan, add the mustard seeds and let them splutter. Add the cumin seeds and urad dal and let the dal turn red. Add the red chillis, hing and curry leaves, fry for a few more seconds. Dont burn them. Immediately add to the brinjal-tamarind mixture and combine well.
4. Adjust the salt and garnish with chopped coriander leaves.
5. Serve with pulagam OR hot steamed rice, mudda pappu and vadiyaalu.