Vankaya Pulusu Pacchadi (Baked Eggplant Sweet and Sour 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:

½ tsp salt (to taste)
2 Tsp tamarind juice
1 tsp brown sugar (jaggery)
2 green chopped chilies
4 sprigs of chopped coriander

to the pulp and mix well.

Garnish
¼ tsp urad dal
1/8 tsp mustard
1 red chili
pinch of hing
2-3 Tsp chopped onions

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

Add the garnish to the pulp.

Optionally shallow fry a couple of gummadi Vadiyams and add.

This tastes good with “Uppudu Pindi” – next recipe.