BRINJAL CHUTNEY (vankaya pacchadi)

I think there will be no one from india who don't love binjal.
Today i want to give u the recipe of brinjal chutney, i know that ur mouth is watering...right! don't wait go...get the brinjal and start making it,here is my recipe for u....

INGREDIENTS:

3-4 Medium Brinjals or 1-big eggplant
1 medium onion finely chopped
2-3 Tbsp tamarind paste
1 Tbsp chopped coriander leaves
Salt to taste

FOR SEASONING:

2 tbsp oil
2 red chillies
1 Tsp Channa dal
1 Tsp Urad dal
1/2 Tsp mustard seeds
fe curryleaves
pinch of hing
pinch of turmeric

PREPARATION:
First clean and dry the brinjals and brush them with oil and roast it on a pan(dosa pan) over medium heat. Keep turning the brinjals, until fully roasted. When the skin of the brinjal is fully charred, that means the brinjal is fully roasted, if u r doubt ful just test it with a knife. Once done, sprinkle some cold water and let it sit for 10 to 15 minutes. Once it is cooled down peel off the charred skin. Mash the flesh and keep it aside.Heat 1 tbsp of oil in a small kadai. Add channa dal, urad dal, red chillies and fry over medium heat until the dals turn light golden brown. Now add mustard seeds, hing and curryleavesand fry for couple of minutes and when mustard seeds starts spluttering add chopped onions and turmeric and fry for few minutes,once the onions turned into golden brown, remove from heat and keep this aside.

In a bowl mix the mashed brinjals, tamarind paste, salt, chopped coriander leaves as well as seasoning.

This is most palatable when had with rice or roti.