Vankaya Pulusu

Get ready: Soak the tamarind in 150 ml warm water for 10 minutes. Wash the brinjals, remove the stems and cut them into wedges. Chop the onion and coriander leaves, slit the green chillies and keep the curry leaves ready. Peel the garlic, grate the coconut and powder the jaggery.

TamarindWater

Roast the coriander seeds, cumin and dry red chillies in a dry kadai on low flame for 2 minutes, until the seeds darken slightly and the chillies turn crisp. Grind them with the grated coconut, garlic and 80 ml water until smooth.

Coriander SeedsCuminDry Red ChilliCoconutGarlicWater

Heat the oil in a kadai on medium flame for 1 minute until hot. Add the mustard seeds and cumin, then fry for 1 minute until the mustard splutters. Add the curry leaves, onion and green chillies. Fry for 5 to 6 minutes until the onion turns light golden.

OilMustard SeedsCuminCurry leavesOnionGreen Chilli

Add the brinjal, turmeric and salt. Mix well and fry on medium flame for 5 minutes until the brinjal starts to soften and the skin looks glossy.

BrinjalTurmeric PowderSalt

Squeeze the soaked tamarind and discard the solids. Add the tamarind water, ground masala, red chilli powder, jaggery, 100 ml water and salt. Mix well and boil on high flame for 3 to 4 minutes until the gravy bubbles steadily.

WaterRed Chilli PowderJaggerySalt

Lower the flame and cover the kadai. Simmer for 10 to 12 minutes until the brinjal is soft and the gravy becomes slightly thick. Stir once or twice so the brinjal does not break too much.

Add the coriander leaves and simmer for 1 minute. Switch off when the gravy coats the brinjal and the raw tamarind smell has gone.

Coriander Leaves