Contributor: Pallavi
2-3 types chesthaa
1st type:
round big brinjals ni theesukoni..chinna chinna slits petti..stove meeda kaalchali..Istam vunna vaalu..aa slits lo garlic pods kooda petti kaalchali.
after it cools..thokku theesi..
..green chillies..kothmir, salt..lil tamarind grind chesi..fine gaa cut chesina onions vesi..ee brinjal vesi.oka saari thippi..(shud not become very soft..kaccha pacch)
deenilo thaalimpu..minappu..aavalu, jeera, karivepaku veyyali..
2nd type:
same brinjals ni kaalchi thokku theesi pettali else if u dont get round brinjals..cut the normal ones into pieces and saute them in oil along with garlic pods
1 sp oil lo..red chillies..minappau, aavalu, meti.. vesi..vegaaka..idi mixie lo vesi..salt, tamarind paste add chesi..last lo brinjals vesi oka saari thippali.
3 rd type:
brinjals, sauted/kaalchinavi.
tamarind juice(koncham thick gaa..mana pulihora type)
slit green chillies, kothmir(roughly grond to paste)
bellam../sugar//
mix all the ingredients with hand..till well mixed.
add thalimpu of curry leaves, minappapu, aavalu, jera hing
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