Vankaya Pachi pulusu

Pachi pulusu or vankaya pachi pulusu goes well with muddha pappu or kandhi pappu pachadi.



Ingredients:

3 thin n long eggplants
1 lemon size ball tamarind soaked in 1 cup water n pulp extracted
1 medium onion chopped fine
3 green chillies chopped fine
pinch of turmeric
1/2 tsp chilli pwd
2 medium cubes jaggery pc's or 3 tbsp sugar(adjust according to ur sweet level)
1 tsp mustard seeds
1 tsp jeera
3 red chillies broken into half
few curry leafs
dash of hing

Method:

Line a baking tray with foil n apply some oil,Preheat the oven at 500F.

Take the brinjals/eggplants and rub some oil onto to it and put it on the baking tray and put it into the oven.(alternatively if u have a gas stove wrap the eggplants in foil n put it on top of the fire rotating once in a while)

After 5-10 mins remove and turn them and put it back in the oven and bake for another 5-10 mins.

U will notice the eggplants become mushy,then remove onto a plate with tongs and cover it with another plate or bowl n let it cool.

Once cool peel and discard the eggplant skin and reserve the pulp in a bowl.

Into the same bowl add the chopped onion,green chillies,turmeric,chilli powder,tamarind pulp,jaggery and water until u get a flowing consistency.

Check for sourness,salt n sweet levels and adjust according to ur taste.

Now in a pan heat some oil to this add the mustard,jeera,hing,dry red chillies and few curry leafs,add this to the eggplant mixture.