VANKAYAPULUSU

INGREDIENTS:---
Vankaya(eggplant) ---- 1/4 kg 250 gms
Onion --- 1 big chopped
Tomato – 1 medium chopped
Tamarind --- 1small gooseberry size (about 5gms) or 1 tab sp tamarind pulp
Red chili powder --- 1 tea sp
Turmeric powder --- 1/2 tea sp
Salt to taste
Oil – 1 tab sp
Mustard seeds --- 1/2 tea sp
Cumin seeds – 1 tea sp
Fenugreek seeds --- 1/4 tea sp
Garlic – 3 cloves crushed and chopped finely
Red chilies --- 2 broken
Curry leaves a few
FOR POWDER:---
Chana dal --- 1 cup
Urad dal – 1 cup
Coriander seeds --- 3/4 cup
Cumin seeds --- 1 cup
Red chili powder --- 1 tab sp
Garlic cloves --- 6 peeled
Salt ---- 1 tab sp

METHOD:-----
Heat a fry pan and fry chana dal, urad dal, coriander, cumin seeds one by one till they turns in to light golden color in a very low flame and make a powder in a mixe or a blender with salt and red chili powder, garlic in to a coarse powder
Soak tamarind in water and extract the juice with 1 cup water or if you are using pulp just dilute the pulp in 1 cup water.
Chop onion and tomato very finely and wash and cut eggplant (vankaya) in to quarters for this select small purple eggplants(chinna vankayalu) wash and cut in to quarters just cut the eggplant till 3/4 keep the steam like that if you like or you can remove also that means you can check in side and keep the eggplant fill like that only.aply some salt in side the eggplant and keep a side
Now heat oil in a sauce pan add mustard seeds let them popup then add crushed garlic and cumin seeds, fenugreek seeds and curry leaves then add chopped onion and fry till onion become soft and then add tomato and cook till tomato become mashey now add turmeric powder, red chili powder, salt to taste stir for 2 min. then add eggplant cover and cook till eggplant s changes there color then add tamarid juice mix well cover and cook till raw smell of the tamarind disappears and eggplant cooked, this will take 10- 15 min. in a low flame
After 15 min. add 2 tab sp powder mix very slowly and cook for 5 more min. in low flame and switch off the stove and let it stand for 1/2 hour.
Serve with hot rice and pappad