Vankaya Alasandalu Thalimpu

Ingredients

• • Brinjal - ¼ kg
• • Karamanis/White kidney beans - 2 tablespoons
• • Tamarind extract - very little
• • Salt - as required
• • Jaggery - as required
• • Sambar powder - ½ teaspoon
• • Oil (for frying) - as required

Method

• 1. Cut brinjals lengthwise into 4 or 6 pieces according to its size.
• 2. Soak in salted water till required. Wash well 2 to 3 times.
• 3. Pressure cook karamani in enough water till one whistle (or till cooked soft).
• 4. Drain off excess water after cooling it
• 5. Heat oil in a kadai, add mustard and then brinjals.
• 6. Fry for 1 or 2 minutes and then add cooked karamani, tamarind extract, very little water, salt, jaggery and Sambar powder.
• 7. Reduce flame, cover with lid and cook till curry becomes dry and brinjals are cooked.