Roast Brinjal Stew (Pacchi Vankai Pulusu)

Course : Curry
Serves: 1
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1 medium fleshy and round brinjal -- (eggplant)
1 piece tamarind -- (the size of a small lemon)
1 dash turmeric
1 dash asafetida
1 teaspoon sugar
1/2 teaspoon black mustard seeds
1/2 teaspoon black gram dal
1 teaspoon oil
2 medium green chiles
1 bunch stem coriander leaves
1 teaspoon salt -- to taste

Preparation / Directions:

1. Roast the brinjal, turning it on all four sides. When soft, and when skin turns black and crackly, remove. Cool in water. Peel skin. Cut it carefully with a knife, checking to see if there are worms. If not, mash lightly. 2. Chop green chiles finely. 3. Add green chiles, salt, turmeric and sugar to the brinjal. 4. Soak tamarind - extract half a cup of thin tamarind juice. Add to brinjal. Mix. 5. Fry mustard, black gram dal, asafetida and coriander leaves. Season.

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