Vankaya Pacchallu (Baked Eggplant Chutneys)

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:
2 green chopped chilies
¼ tsp salt (to taste)
4 sprigs of chopped coriander
1 Tsp milk

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:

Add the garnish to the pulp.