Brinjal Chutney or Vankaya Pachadi

Ingredients:

Brinjal- 1 large
Tamarind pulp- 2 tbsp
Oil- 2.5 tbsp
Salt to taste

For Tempering:

Split black gram- 2 tbsp
Mustard seeds- 2 tbsp
Fenugreek seeds- 1/4 tsp
Red chillies- 6 to 8
Green chillies- 3 to 4
Curry leaves- 10 to 12
Coriander leaves- 1/2 cup chopped
Asafoetida- 1 tsp

Procedure:

1- Coat the brinjal lightly with oil and roast directly on low flame till skin turns black and starts cracking. Pierce with fork to make sure the brinjal is well cooked. Scrape off the skin , mash and keep aside.
2- In a wok heat oil for tempering.
Add black gram, mustard, fenugreek. Switch off heat add red chillies, green chillies, curry leaves and corrinder leaves.
3- Grind this tempering along with tamarind pulp and salt into coarse paste.
4- Add this paste to brinjal pulp and mix well.