Brinjal pulusu

Ingredients:

Brinjals - 3-4 (long ones)
Onions - 1
Tomatoes - 2
Tamarind - a small lemon sized ball (soaked in warm water)
Green chillies - 2 (cut into half and slit length-wise)
salt - to taste
Chilli powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Rice flour or gram flour - 2 tsps
Jaggery - a small piece
Water - 2-3 cups

For seasoning:

Curry leaves - a twig
Methi (fenugreek) seeds - 1/4 tsp
Urad dal (gram) - 1/2 tsp
Mustard - 1/2 tsp
Jeera - 1/2 tsp
Red chillies - 1 (cut into 3 pieces)
Asafoetida - a pinch
Oil - 1 tsp

Method:
Cut brinjals into big pieces. Chop onions and tomatoes fine. Heat oil in a pan, add the seasoning ingredients. Once they start spluttering, add green chillies, onions, and tomatoes. Let them cook for 2 minutes, add salt, turmeric powder, chilli powder, and brinjals. Add a little water, cover and cook. Once brinjals become tender, squeeze out the tamarind juice and add it along with jaggery. Pour 2 cups of water and bring the whole thing to a boil. Make a paste of rice/ gram flour by adding little water to it. Add it to the boiled pulusu, let it simmer for a few more minutes on medium flame. The pulusu goes very well with rice and dosas.