Vankaya Pulusu ( Eggplant in Tamarind Gravy )

Ingredients:

• Eggplants - 1 lb
• Onion - 1 Large
• Tomato - 1 medium
• Tamarind - lime sized
• Green Chillies - 2
• Red Chili Powder - to taste
• Jaggery - 1 tbsp
• Salt -to taste
• Turmeric Powder - 1/4 tsp
• Mustard Seeds - 1/4 tsp
• Cumin Seeds - 1/4 tsp
• Urad Dal - 1/4 tsp
• Chana Dal - 1/4 tsp
• Hing - a pinch
• Curry leaves - 1 spring
• Crushed Garlic - 3
• Chopped Cilantro - for garnishing

Directions :

• Heat oil in a pan, add mustard seeds, cumin seeds, urad dal, chana dal, hing, curry leaves, crushed garlic and saute for a minute till the dals turn reddish.
• Soak tamarind in warm water for 10 minutes and extract the pulp. Keep aside.
• Add sliced onions, and green chillies, saute till translucent.
• Add chopped eggplants and diced tomatoes and cook covered on medium heat for around 8-10 minutes.
• Add salt, turmeric powder and chili powder.
• Add the tamarind extract along with 1 cup of water and jaggery.
• Cook covered for another 10-12 minutes, stirring ocassionally.
• Add more water if you think the curry is too dry.
• Cook till the gravy thickens.
• Add chopped cilantro and mix .

Serve with plain rice or plain dal rice or even chapati.