Vankaya pulusu pacchadi (Roasted eggplant chutney)

Ingredients:

      ·        Roasted eggplant

      ·        2 tsp tamarind

      ·        Salt to taste

      ·        ½  tsp Turmeric powder

      ·        2 or 3 Green chilis chopped

      ·        Finely cut cilantro for garnish

Seasoning:

           ·        2 tsp oil

      ·        1 red chili

      ·        1 tsp chana dal

      ·        1 tsp urad dal

      ·        ½ tsp mustard  seeds

      ·        ½ tsp jeera seeds

      ·         A pinch hing

      ·        2 tbsp finely cut onion (optional)

  Directions:

  1.     Mash roasted eggplant—if necessary, grind it in a blender. 

  2.     Add salt, turmeric powder, and tamarind.

  3.     Add 2 to 3 tbsp water for consistency.

  4.     Add cut green chilis and cilantro.

  5.     Fry seasoning in a heated pan and add to eggplant.

  6.     Fry the onion in a tea spoon of oil and add to the chutney.

Roasting the eggplant:

The best way to roast an eggplant is to place it on burning coal or fire. A few alternate methods are also available. Wrap it in aluminum foil and place it on gas flame and roast it till it is soft. Keep turning the eggplant once in a while.

Where an oven is available like in USA it is usually roasted in the oven. Poke the eggplant in a few places with a fork and wrap it or place it on an aluminum foil and put the oven on. It is suggested that you can set the oven to broil to get a nice texture. Keep turning the eggplant occasionally. You may roast 2 or 3 eggplants at one time and save the roasted pulp in the freezer. You have to add a little salt and turmeric and mash it before keeping it in the freezer. Another way is to cut the eggplant into small pieces and sauté it in a pan. Of course, it will not have the nice aroma of a roasted eggplant!