Vankayi Pulusu

Serves: 4 
Eggplant4 largedice
Onion1 largejulienne
Garlic3-4 clovesminced
Red chili powderto taste
Tamarind juiceto taste
Saltto taste
Sugar2 tsp
Wateras needed
Indian seasoning
For Paste:
Coriander seeds1 tbsp
Channa dal2 tbspdry roast
Red chilis3-4
Coconut1/2 cup
Wateras needed

  1. Fry eggplant with salt until half-cooked with the lid closed
  2. Add onions and garlic till they become transparent
  3. Add paste, tamarind, sugar, and water and cook till done
  4. Garnish with seasoning and cilantro