Ingredients
Ingredients
Brinjals (eggplants) – 4–5 small, slit or cut into pieces
Tamarind – lemon-sized ball
Onion – 1 medium, chopped
Tomato – 1 medium, chopped
Turmeric – ¼ tsp
Red chili powder – 1 tsp
Salt – to taste
Water – 2–3 cups
Oil – 2 tbsp
For Tempering
Mustard seeds – 1 tsp
Cumin seeds – ½ tsp
Dry red chili – 2
Curry leaves – few
For Pulusu Masala
Coriander seeds – 1 tsp
Cumin seeds – ½ tsp
Fenugreek seeds – ¼ tsp
Dry red chilies – 2
Garlic – 2 cloves (optional)
Execution
1. Prepare Tamarind Water
Soak tamarind in 1 cup warm water, extract pulp, discard fibers.
2. Cook Brinjals
Heat oil, add mustard, cumin, dry red chili, curry leaves.
Add onions → sauté till soft.
Add tomatoes, turmeric, red chili powder → cook 2–3 mins.
Add brinjals → sauté lightly.
3. Add Tamarind & Masala
Add tamarind water + salt + pulusu masala → simmer 10–12 mins until brinjals are tender.
Adjust consistency as needed.
4. Serve
Serve hot with steamed rice.
Additional tips
Use small, tender brinjals for best taste; they cook evenly and absorb flavors.
Roast pulusu masala lightly before grinding for a richer aroma.
Don’t over-stir brinjals while cooking—they break easily and make the curry mushy.