Brinjal Pachchi Pulusu

Ingredients:

Brinjals (big, round ones) - 3
Onions - 1 (medium sized, chopped fine)
Green chillies - 2-3
Tamarind - a lemon-sized ball (soaked in warm water)
Jaggery - 1 tbsp
Salt - 2 tsps
Chilli powder - 1 tsp
Turmeric powder - 1/2 tsp

For seasoning:
Oil - 2 tbsp
Methi (fenugreek) seeds - 1 tsp
Urad dal - 1 tsp
Jeera (cumin seeds) - 1 tsp
Mustard seeds - 1 tsp
Hing (asafoetida) - a pinch
Dry red chillies - 2-3

Method:
Roast brinjals directly on the stove on medium flame, cool, peel and mash them a bit. Heat oil in a pan, put urad

dal, methi seeds, jeera, mustard seeds, dry red chillies, and asafoetida. When the seasoning starts spluttering,

put green chillies cut into half and slit vertically, and chopped onions. Add salt, turmeric, and chilli powder.

Once onions turn brown, squeeze pulp out of soaked tamarind and add it to the pan. Put jaggery, cover and cook for

4-5 minutes. Once done, add the mashed brinjal pulp to it, and remove from stove. Serve hot with rotis or rice.