VANKAYA PACHI PULUSU(pachi pulusu with eggplant)

INGREDIENTS:

1. Brinjal-750gms(Vankaya/Egg plant)
2. Tamarind-big sized lemon
3. salt-to taste
4. Green chillies-4
5. Onions-2(Medium size)
6. Jaggery-3tsp
7. Turmeric powder-1pinch
8. Oil-2-3tsp
9. Coriander leaves-few

POPU(Seasoning);

1. Red chillies-4
2. Mustard seeds-1/4tsp
3. Fenugreek seeds-1/8tsp
4. Urad dal(black gram dal)-1/4tsp
5. Aesfoetida-1pinch

PROCEDURE;

1. Grease Brinjal/Egg plant/Vankaya with oil.
2. Roast Brinjal/Egg plant/Vankaya over low heat.
3. Cook the Brinjal/Egg plant/Vankaya evenly and rotate it regularly over the flame to make it roast evenly.
4. Remove the Brinjal/Egg plant/Vankaya from the flame.
5. Cool Brinjal/Egg plant/Vankaya  for sometime.
6. Peel the skin and mash the pulp.
7. Take pulp in a bowl.
8. Soak tamarind in water for sometime and extract thick pulp.
9. Cut the onions and green chillies into small pieces
10. Put smal kadai on stove
11. Heat the oil and roast fenugreek seeds,urad dal,mustard seeds and redchilli pieces.
12. Add green chilli pieces, onion pieces and roast for 2mts.
13. Combine tamarind extract,salt,jaggery,turmeric powder and add above roasted popu to brinjal pulp.
14. Combine to form thick paste.
15. Garnish with coriander leaves.
16. Now Vankaya pachi pulusu is ready to eat.
17. Eat  Vankaya pachi pulusu with hot rice
18. This  is Andhra's traditional  dish..