Vankaya Banda Pacchadi (Baked Eggplant Chutney)

1 large eggplants

Stove Top on gas burner: Brush vegetable oil and hold directly on the flame until the skin chars and the eggplant is softened. Scoop up the meat from the eggplant into a dish.

Add:

¼ tsp salt (to taste)
1 tsp tamarind juice

to the pulp and mix well.

Garnish
¼ tsp chana dal
¼ tsp urad dal
1/8 tsp cumin
1 red chili
pinch of hing

Heat 1 tsp oil. When the oil is hot, add the spices in the order listed above, 10-15 seconds apart:

Grind the garnish, 2 green chilies, 4 sprigs of coriander and add to the pulp.

Optionally, you sauté an onion and add to the chutney.