Vankaya Pachi Pulusu
|Tamarind||1 Tablespoon (soak small melon ball size tamarind in warm water for 15-20min and extract thick pulp and keep aside)|
|Green chillies||5 , finely chopped|
|Jaggery||2 Tablespoon, grated|
|Turmeric||1 Pinch (Big pinch)|
|Coriander leaves||1 Tablespoon, finely chopped (handful)|
|Water||3 Cup (48 tbs)|
|Oil||1 Teaspoon (For seasoning)|
|Red chilli||1 , broken (For seasoning)|
|Methi seed||1⁄4 Teaspoon (For seasoning)|
|Mustard seeds||1⁄2 Teaspoon (For seasoning)|
|Hing||1 Pinch (Big pinch - For seasoning)|
Heat oil in a small frying pan, fry all the seasoning ingredients. Allow mustard seeds to crackle and turn of the heat. Keep aside.
Lightly grease the brinjals with little oil and roast on low fire, keep rotating the brinjal so that it cooks evenly and completely. Remove from the flame and wrap them in a foil or sprinkle some water and cover, allow them to cool for 10 minutes. Peel the skin and mash the pulp thoroughly in a medium size bowl, to this mashed pulp add the tamarind extract, chopped chillies, jaggery, salt, turmeric and mix well. Add 1 to 1 ½ cups of water and check the consistency. Adjust the taste, add anything if needed, crush the fried seasoning and stir in well. Garnish with chopped coriander leaves and serve.