"This is a classic Andhra dish consisting of roasted brinjals in a sweet and sour stew. The sweetness is from jaggery and the sourness is from tamarind. This pulusu is an excellent accompaniment to patholi, or mudda pappu (plain hard-cooked dal). I also like it just by itself with plain rice and ghee."
Rub the brinjal with a little oil. Roast on an open flame, turning frequently, until skin is blistered and the flesh is soft. If you want, you can also bake in the oven at 200C for 20 – 30 minutes. Let the brinjal cool to touch. Peel the skin and discard. Coarsely mash the flesh. Set aside.
Heat oil in a frying pan. Add the tadka ingredients and fry till seeds splutter. Now add the onions, green chillis, and curry leaves. Fry for 5 minutes till onions are a bit soft and browned. Add the brinjal pulp, turmeric powder, red chilli powder, salt, water, jaggery, and sugar. Boil for 5 – 10 minutes till the mixture is slightly thick. Taste and add more jaggery or tamarind if needed. Serve with rice.