Ingredients 

1. Bhaigan (vankaya) - 1 lb (about 6 to 7)
2. Green chillies - about 8 (decrease or increase according to taste)
3. Salt - as required
4. Tamarind - medium lemon sized ball
5. Coriander leaves - few
6. Oil - 2 tbsp
7. Seasoning - 1 tsp mustard seeds, 1/2 tsp of jeera, pinch of hing, few curry leaves and red chilli pieces

Method: 

1. Soak tamarind in water for some time and extract juice (pulusu) from it and keep it aside.
2. Wash and cut the bhaigan into pieces. Also slit the green chillies.
3. Heat 1 1/2 tbsp of oil in a pan, add bhaigan, green chillies and cook covered until soft.
4. When cool, grind to a paste.
5. Chop onions into small pieces.
6. Add tamarind extract to the grounded bhaigan. Add chopped onions, salt and mix well.
7. Heat remaining oil in a pan and add the seasoning, when mustard starts to splutter add to the above pulusu.