Vankaya Gujju Pulusu

Ingredients :Chopped Eggplants : 1 cup

Onion : 1

Tomato : 1

Tamarind : Gooseberry sized ball

Powdered Jaggery : 2 tsp

Rice Flour : 2 tsp

Mustard Seeds : 1/2 tsp

Cumin Seeds : 1/4 tsp

Fenugreek Seeds : 1/4 tsp

A big pinch of turmeric powder

Curry Leaves : 1 sprig

Fresh Coriander Leaves : 1 or 2 sprigs

Red Chilli Powder : 1/2 tsp

A pinch of hing

Salt to taste

Oil : 1 tsp

Method :

Wash and cut the tomato into medium size pieces and set aside. Peel and chop the onion into lengthwise and set aside. Soak the tamarind in water and extract the juice and keep it aside. In a cooking vessel, add the chopped eggplants , chopped onion, chopped tomato and enough water and cook for 5 minutes. Now add the tamarind extract, salt, red chilli powder, rice flour, turmeric powder, powdered jaggery and two cups of water to it and let it cook for 10 minutes. When it’s done, switch off the heat and set aside. Heat a teaspoon of oil in a pan for seasoning. Add the mustard seeds, cumin seeds and fenugreek seeds and let them splutter. When the seeds stop tossing, add the curry leaves and hing and fry for a few seconds. Turn off the heat and add it to the brinjal stew and mix well. Serve hot with warm steamed rice.

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