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Articles: Recipes | Vankaya Pachchadi
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| Ingredients: | | | | | Very Large Brinjal | : | 1 | | | Tamarind Pulp | : | 1½ tbsp | | | Onion | : | 1 | | | Dry Red Chilli Powder | : | 2 tbsp | | | Mustard Seeds | : | ½ tsp | | | Cumin Seeds | : | ¾ tsp | | | Curry Leaves | : | 1 spring | | | Split Black Gram | : | ½ tsp | | | Split Bengal Gram | : | ½ tsp | | | Asafoetida | : | a pinch | | | Coriander Leaves | : | 1 tbsp (chopped) | | | Salt | : | to taste | | | Oil | : | 1 tbsp | | |
| | Preparation: | | | | Coat brinjal well with oil. Roast it over the gas burner keep turning it constantly, so that the brinjal gets cooked evenly. Make sure that the inner part of the brinjal is cooked well. | | | | When the brinjal is completely cooked, remove it from fire and peel out the skin. Mash it well using a flat ladle. | | | | Heat oil in a frying pan and add mustard seeds. When mustard starts to splutter, add cumin seeds, Bengal gram and black gram and let them fry till brown. Add curry leaves, asafetida and fry for few seconds. Add chopped onions and sauté till they become translucent. | | | | Now add mashed brinjal, tamarind pulp, red chilli powder, and mix well. Cook the mixture for 3-4 minutes. | | | | Remove from fire and garnish with chopped coriander. Serve with steaming rice. |
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