Vankaya pulusu pachadi

INGREDIENTS:
2 brinjal( Eggplants )(big and fat)
1 small juicy tomato
1 small onion
1 tsp urad dal
tsp chana dal
1/2 tsp mustard seeds
1 tsp red chilli powder
salt to taste
a pinch of turmeric lemon sized tamarind 1 to 2 tsp
jaggery (as per your taste)
coriander leaves to garnish
METHOD:
1.Soak tamarind in water. Apply oil on the eggplants, set the oven to broiler and broil the eggplants for about 10 min. on each side. You may even roast them on the stove top.
2. Heat a tsp of oil in a pan and add the urad, chana, mustard. Once they turn to brown color add onion and saute until it becomes translucent.
3. Add tomatoes, add 1/4 cup of water, cover and cook until tomatoes become tender.
4. Now take the pan off the stove, peel the eggplants, extract the tamarind pulp and put them into the same pan. Mash the eggplants with a fork.
5.Add salt, red chilli powder, turmeric and a 1 to 1 1/2 cups of water. Add a tsp of jaggery or sugar. Mix them all together and your pulusu pachadi is ready to be served. It goes well with rice or roti.