Vankaya Pachadi / EggPlantChutney

Ingredients:-


Eggplant-2nos large
Onion-1nos (finely chopped)
Tamarind Paste-2-3 tbsp
Salt to taste


For Seasoning:-

Oil-2tbsp
Red chillies-2 to 3nos
Cumin seeds-1/2  tsp
Mustard Seeds-1 tsp
Curry leaves-few
Hing-1 tsp


Method:-

Wash eggplant and wipe with a kitchen towel.Apply oil on the eggplant.
Now in a low flame start heating the eggplant on the gas.Turn the eggplant after every sec and roast properly.

when the eggplant is completely roasted.Switch off the flame.Keep the eggplant in water.

Peel the skin and mash the eggplant.Or u can do it take roasted eggplant strain or colander this in another big bowl for the eggplant paste.Through the sieve as possible,leaving the seeds behind and squeeze the pulp out.Seeds u can trash it.

Add the tamarind paste,chopped onions and salt to the mashed eggplant mix well and keep aside.

 Heat 1 tsp oil in a pan.Fry the red chillies and keep it aside.When its cool down crush them nicely.

Add mustard seeds,cumin seeds and let them splutter.add red chillies, hing,curry leaves fry for few seconds.

Add the seasoning to the chutney.

Serve with hot rice and ghee or rotis.