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Vankaya Pulusu ( Brinjal sweet and sour curry)

Brinjals - 500 gms (tender &  small)
Onions - 100 gms
Green Chillies - 4
Coriander seeds - 1 tsp
Cumin seeds - 1/2 tsp
Tamarind - small lemon size
Jaggery -  small piece
Garlic cloves - 6
Dry red chillies - 2
Mustard & Fenugreek seeds - 1/2 tsp
Urad dal - 1/2 tsp
Curry leaves
Coriander leaves
Salt to taste
Red chilli powder - 1-2 tsp
Turmeric - 1/4 tsp
Oil - 2 tbsp


  • Slit brinjals into 4 sections in lengthwise without cutting the top. Keep them in salted water.
  • Chop onions and grind along with coriander seeds, garlic,cumin seeds to make smooth paste. Add salt, turmeric and red chilli powder to this paste.
  • Now stuff the brinjals with the paste.
  • Heat oil in kadai, add mustard, fenugreek seeds and curry leaves. Fry till mustard splutters.
  • Add stuffed brinjals, sliced green chillies. Close the lid and cook in low flame for 5 minutes.
  • Soak tamarind in warm water. extract juice from tamarind and pour this on brinjals. add jaggery.
  • Cook till it becomes little thick and lastly add chopped coriander leaves.
  • Serve with rice.

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