Gutti Vankaya Pulusu

Ingredients

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.

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