Gutti Vankaya Pulusu

Ingredients

• • Violet brinjal - ½ kg
• • Onions (big) - 2
• • Tamarind - lemon size
• • Sambar powder - 4 teaspoons
• • Salt - as required
• • Sugar/Jaggery - as required

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Ingredients For Seasoning

• • Oil - 1 ½ teaspoons
• • Mustard seeds - ¼ teaspoon
• • Black gram dal - ½ teaspoon
• • Bengal gram dal - ½ teaspoon

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Ingredients For Garnishing

• • Curry leaves - 2 sprigs
• • Coriander leaves - a little

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Method

• 1. Select tender, even sized brinjals.
• 2. Remove the stem and slit into four halfway through, so that brinjal remains whole.
• 3. Keep immersed in water till required.
• 4. Soak tamarind in a cup of water for half an hour and then extract juice. Strain well and dilute with 2 ½ cups of water.
• 5. Cut onions finely and mix with salt, Sambar powder, sugar and stuff little of the mixture in each brinjal.
• 6. Cook it in tamarind extract till brinjal becomes soft and onions are well cooked.
• 7. If the gravy is watery after cooking, add little rice flour mixed with little cold water.
• 8. Cook for few more minutes.
• 9. Heat oil, add seasonings and mix to gravy.
• 10. Garnish with coriander, curry leaves.

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Note

• • When serving this gravy to rice, serve little cooked, mashed thuar dal to which salt is added.