Eggplant (vankaya) minapa vadiyala pulusu

Ingredients	Quantity
Eggplant (big)	1
Onion (small)	1
Green chills	2
Jaggery	1 table spoon
Tamarind paste	To taste
Salt	To taste
Oil	2 table spoon
Coriander leaves	Few
Mustard seeds	1 tea spoon
Fenu greek seeds (menthulu)	6to7
Red chills	4 to 5
Minapa vadiyalu	few

Preparation method

1. Cut the onion and green chills into the small pieces keep it aside.
2. Grease the eggplant with oil and roast it over low heat. To ensure even cooking, rotate the eggplant.
3. Remove from flame sprinkle water and leave aside to cool for 8 to 10 minutes. Peel the skin and mash the pulp keep it aside.
4. Heat the pan add, oil to it. When the oil is heated add minapa vadiyalu fry them keep it aside.
5. After that add mustard seeds and let them pops add fenu greek seeds, red chills and add hinge fry them all together. When it cools down.
6. Grind the seasonings   into a fine powder.
7. Then take a bowl add the mashed eggplant and salt add tamarind paste, turmeric, jagerry and add water mix it well. After that add green chills chopped onions coriander leaves  and  add  seasoning powder stir and mix it well.
8. Then garnish with minapa vadiyalu.