Vankaya Kalchina Pachadi

I don’t know what is the necessary of burning any vegetables. But the taste of these recipes are really yummy!

Ingredients:

Big eggplant/brinjal-1

Red chilies-6 or 8

Mustard seeds-1tbsp

Black gram-1tbsp

Oil-3tbsp

Asafoetida-1tsp

Tamarind-1string

Salt-to taste

Burning eggplant:

Wash the eggplant, apply oil to it. 

Put this on the fire directly and keep turning it till it burns completely. 

Making of chutney:

Burn brinjal or eggplant till the skin black. 

Heat oil in a kadai add black gram, mustard seeds, red chilies and asafoetida.

Take the skin of burned eggplant. If we burn the eggplant fully, removing of its skin will become easy. Mash it with hands.

Make a coarse powder of  little portion of mustard seeds, black gram, with tamarind, salt and red chilies in the mixer grinder.
This can be done in the Indian traditional rubbu rolu using rokali. Do the same as in dosakaya kalchina pachchadi.

Mix mashed eggplant with the above grounded spices. Mix it well.