150g eggplants
150g onions
100g tamarind, soaked in hot water
5 green chilies
1 tsp chili powder
1 bunch of curry and coriander leaves
50g jaggery
Salt to taste

Pachhi Pulusu

1. Apply oil to the eggplants outside and burn on flame until the outer layer gets black.
2. Remove the outer layer and mash the eggplant. To this, add tamarind water, chopped onions and green chilies, chili powder, salt, jaggery, curry and cilantro leaves and mix well.
3. Serve with pulagam or hot plain rice with ghee or butter on it.