Sivangi Pulusu(Brinjals in Tamarind gravy)

This is a traditional Andhra side dish ( i got this recipe from a south indian cook book) but i wonder why they call it Sivangi ???Does it mean brinjal in  any  part of south india?Tastes great with hot plain rice .Try it!

Ingredients:

1. Brinjals(small) – 8
2. *Menthi gunda – 4tsp
3. Sugar – 3tsp
4. Ghee – 2tsp

For the gravy:

1. Tamarind pulp – 4 tsp
2. Tomato puree – 2tsp
3. Besan – 1tsp (for thickening the gravy)

For seasoning/tampering:

1. Mustard seeds – 2tsp
2. Hing – pinch
3. Curry leaves- few

*Menthi gunda: Menthi gunda is indian curry powder made of fenugreek and other indian spices.This is can be  used for other vegetables like brinjal,bottle gourd & capsicum too.

• Menthulu – 1tsp
• Chana dal – 1tsp
• Urad dal – 1tsp
• Cumin seeds – 1tsp
• Mustard seeds – 1tsp
• Coriander  seeds – 1tsp
• Red chillies – 4
• Oil – 1

Roast and dry grind all the above ingredients for Menthi gunda.

Method:

• Wash and cut the stems of the brinjals.Then slit them from both the sides.
• Take menthigunda,salt,ghee and sugar and form a paste.
• Fill this paste in the slits of the brinjals.
• Then shallow fry them in oil till they are half cooked and keep them aside.
• In another pan take the tamarind paste and  add 3 cups of water and tomato puree.
• Now put the brinjals in it and bring it to a boil till the water is reduced to half and the brinjals are cooked.
• Then add besan and boil for another 5 min. This consistency should be thick like sambar.
• Finally add the seasoning ingredients over the brinjals.
• This seems to be a little elaborate method but tastes great with plain rice and vadiyams.