Roasted eggplant chutney (Kachina vankaya pachadi)

Ingredients:

1 large purple Brinjal
4-5 Green chillies finely chopped
2-3 Tbsp tamarind paste
2 Tbsp chopped coriander leaves
Few curry leaves
Salt for taste.

Tempering:
2 Tbsp oil
1 Tsp Channa dal
1 Tsp Urad dal
1/2 Tsp mustard seeds
few methi seeds
pinch of hing
pinch of turmeric

Method:

1. Coat the brinjal with a little oil and roast directly on low flame till the skin turns black and starts cracking.Pierce with a fork to make sure the brinjal is well cooked.
2. Let it cool for some time and scrape off the skin .
3. Heat 1 tbsp of oil in a small kadai. Add channa dal, urad dal, methi seeds and fry over medium heat until the dals turn light golden brown.
4. Now add mustard seeds, hing and curry leaves  fry for couple of minutes and remove from heat. Keep this seasoning aside.
5. In a Mixie, add the fried seasoning and grind  it coarsely. Now add the mashed brinjals, tamarind paste, salt, green chillies , red chillies, chopped coriander leaves and grind all together
6. Adjust the seasoning, and mix well. and serve with hot rice and  a dollop of ghee.