Vankaya Pulusu - Eggplant in tamarind water

Ingredients:

• Eggplant- 2 medium
• Tamarind- 3-4 pieces
• Water- 1 cup
• Onion- 1 small, chopped
• Green chilies- 2-3 slit and cut
• Salt- 1 tsp or more
• Turmeric powder- 1/4 tsp
• Jaggery- a small piece
• Coriander leaves- a small handful roughly chopped
• Oil- 1 1/2 tbsp
• Mustard seeds- 1/2 tsp
• Cumin seeds 1/4 tsp
• Asafoetida- 1/8 tsp
• Dry red chilies- 2 broken into pieces

Method:

1. Roast the eggplants on heat and let them cool. The skin of the eggplants will turn black and flaky. Press lightly to see if done. if they feel soft on the inside it means the insides are cooked.
2. Meanwhile soak the tamarind in half a cup of water.
3. Peel the charred skin and mash the pulp. 
4.  Heat oil in a small pan and prepare tempering. 
5. Add the mustard seeds, cumin seeds, dry red chilies and asafoetida. 
6. As the mustard splatters, add the green chilies and chopped onion. 
7. Saute for 2 minutes until the onion is translucent. 
8. Now add the mashed eggplant to the tamarind water and place it on heat. Kepp it heat in simmer.
9. Next add salt, turmeric powder, jaggery to it and mix well.
10. Add water, tempering and mix again.
11. Let it come to a boil for about 3-5 minutes.
12. Turnoff the heat and finish with chopped coriander leaves. 
13. Serve with plain dal and rice.