Vankaya Pachi Pulusu

Ingredients:

• 3-4 medium size brinjals 
• Small lelon size tamarind (extract thick pulp ) 
• 4-5 green chillies (finely chopped) 
• 1-2 tbsp jaggery (grated) 
• Salt to taste Big pinch of turmeric 
• Handful of coriander leaves (finely chopped) 
• Water (2-3 cups) 

For seasoning:

• 1 tsp oil 
• 1 dried red chilli (broken) 
• 1/4th tsp methi seeds 
• 1/2 tsp mustard seeds 
• Big pinch of asafoetida 

Method:

• Heat oil in a small frying pan, fry all the seasoning ingredients. 
• Allow mustard seeds to crackle and turn of the heat. Keep aside. 
• Lightly grease the brinjals with little oil and roast on low fire, keep rotating the brinjal so that it cooks evenly and completely. 
• Remove from the flame and wrap them in a foil or sprinkle some water and cover. 
• Allow them to cool for 10 minutes. Peel the skin and mash the pulp thoroughly in amedium size bowl. 
• To this mashed pulp add the tamarind extract, chopped chillies, jaggery, salt, turmeric and mix well. 
• Add 1 to 1 ½ cups of water and check the consistency. 

Adjust the taste, add anything if needed, crush the fried seasoning and stir in well.
Garnish with chopped coriander leaves and serve.