Vankaya Pulusu/ Brinjal Tamarind Based Curry - Our Favorite

This curry is a simple version of how to use the Eggplants/Brinjals/Aubergines and is good in combination with plain dal. In Andhra, this recipe is called 'Vankaya Pulusu' which means brinjals in tamarind gravy.

Serves 2-3 people
Cooking and Preparation Time 15-20 mins

Ingredients :

Brinjals/Aubergines/Eggplant - 4-5 medium vertically cut pieces (once cut soak in water with a pinch of salt and keep aside)
Onion finely chopped- 1 medium
Tomato finely chopped- 1 small
Tamarind juice - 1 cup
Coriander chopped - 1/2 cup
Green chillies - 2 slit vertically
Turmeric powder - 1/4 tbsp
Chilli powder - 1/2 tbsp or less
Few curry leaves
Ginger garlic paste - 1/4 tbsp
Oil - 2-3 tbsp
Fenugreek seeds - 1/4 tbsp
Jeera/Cumin seeds - 1/4 tbsp
Salt according to taste

Method :

1. First wash the Brinjals, cut them vertically and then soak them in water with a pinch of salt before starting the other preparation.
2. Heat oil in a pan add fenugreek, cumin seeds, chopped onions, curry leaves and let them fry.
3. Now add turmeric powder, ginger garlic paste, chopped coriander and fry.
4. Then add the brinjal pieces, chopped tomato , salt and cook on medium heat covered till the tomatoes are mushy.
5. When the tomatoes look mushy or soft add the tamarind juice to it and mix well.
6. Add water accordingly if the conistency looks thick.
7. Cook covered on medium heat till the tamarind juice forms a nice thick gravy.
8. Serve hot with plain rice and dal or with rotis.