Brinjal / Eggplant Chutney (Vankaya Pachadi)

Ingredients
Big Brinjal:1
Tamarind :Big Amla Size
Red Chillies :1 and 1/2
Green Chillies :1
Split Black Gram :1 Teaspoon
Cumin Seeds :1 Teaspoon
Mustard Seeds :1/2 Teaspoon
Oil :1 or 2 Teaspoons
Salt to taste
Coriander for garnishing.

(Check Fudtionary for meanings if you have doubt with the words in orange colour.)

Method

Wash the brinjal and remove those small leaves on the top and dont remove that stem..

Now apply little oil all over the brinjal and burn it on the burner holding the stem.It turns black but dont worry just keep it aside for sometime.

Now put a pan on the stove and pour some little oil and add mustard seeds,cumin seeds,black gram,redchillies,greenchillies and tamarind.

Now powder these to a fine powder in a mixie,take the brinjal remove the black layer,check for any seeds,if there remove them and add that to the above powder,add salt and grind it to paste.

Take that in a serving bowl and garnish with coriander leaves ,serve with rice.