Onion & Brinjal Sambar(Ulli Vankai Pulusu)

This dish combines a bit of sweet from jaggery and heat from the sambhar powder and makes it a sweet-savory dish. This dish does not incorporate any dhal as in the regular sambhar or pulusu. I have learnt this dish from my mother who makes it really awesome. I have tried this pulusu with eggplants and today with brinjals ,and both have turned out to be great. In the eggplant version I just used two medium sized eggplants and the rest of the recipe is just the same. This dish should be a balance of both sweet and hot and if one becomes more it tends to be too sweet or too hot.So try to keep a check on both.Other than that it's a good-to-go recipe.

Ingredients

Brinjals-13 med
small onions-2 cups chopped(big & small red onions)
tamarind- lemon size thick extract
jaggery - 2 tsp
sambar pdr-2 heaped tsp(MTR or any good homemade)
salt- to taste
curry leaves&coriander leaves-garnish

Seasonings

mustard -1/2 tsp
hing- a dash

Method

1. Heat some oil and fry the onions till dark brown and keep aside in a plate.
2. Now again take some oil and fry the brinjals till they completely change color.
3. Now mix the onions with the brinjals.
4. Pour just enough water to cover the brinjals along with the tamarind extract,jaggery,salt,sambhar powder and mix nicely.Do not pour extra water at all.
5. Pressure cook for only one whistle and finally mix in chopped curry leaves and coriander leaves.
6. Season with mustard and hing and pour over the thick pulusu.