Cuisine: Andhra Pradesh state of India
Ingredients:
Brinjal – 2 large
Salt – as required
Green chillies – 6
Tamarind – small lemon-sized
Garlic – 8 cloves
Coriander leaves – ½ bunch
Finely chopped onion – 2 tablespoons
Method:
Put small cuts on the brinjals and apply oil on them. Roast whole brinjals on direct fire/flame until they turn black. Remove from the fire and put the tamarind inside the roasted brinjal. The tamarind will become soft in the heat of the brinjal. Take a pan and fry green chillies in little oil, once fried keep them aside. Peel off the black layer from the roasted brinjals with your hand. In a mortar and pestle, grind fried green chillies and salt. Then add garlic cloves and grind. Remove the tamarind from the roasted brinjal and add the tamarind to the mortar and grind. Then add roasted and peeled brinjals and grind until smooth. Add chopped coriander leaves and mix. Garnish with chopped raw onion and serve along with rice.
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