Vankaya Pachadi (Roasted Eggplant Chutney)

Vankaya Pachadi (Roasted Eggplant Chutney)

Prep Time: 10 mins

Cooking Time: 0

Servings: 4

Ingredients:

1 large Egg Plant (Big Brinjal)

3-4 pods of Garlic

3-4 green chillies

2 tsp of coriander leaves

3-4 pcs of tamarind/1 tsp of tamarind pulp

Salt to taste

Method:

1. Apply a thin coat of oil and roast the Eggplant on flame or in an oven till the skin is burnt.
2. Peel off the skin with wet hands and roughly mash it in a bowl.
3. In a mortar add all the other ingredients (chillies, tamarind, salt and coriander) and  crush them together with a pestle.
4. Add the crushed mixture to the eggplant and mix well.
5. Serve with hot steamed rice and ghee.

Co-zy Tips:

1. If you do not have mortar and pestle you may whip the ingredients in a blender too, but ensure they are coarse.
2. You may also temper it with mustard seeds and curry leaves if you wish to.
3. You may add some finely chopped onion for a variation.