Souju's Home....: Kalchina Vankaya Pachadi/Roasted Brinjal/Eggplant Chutney using flame

Hi!kalchina vankayatho pachadi....is one of the lovely recipes of Andhra.Usually we make chutney/pachadi with mixie but this is the recipe which you make chutney/pachadi by not using any mixie.The key ingredient is roasted brinjal and green chilies.The smokey flavors of brinjal,green chili,garlic gives you yummy taste...:).My used to cook pulusu out of roasted brinjal called as "pachi pulusu"...But this recipe was learned from my friend(sharada).Once i started making it i am not able to stop it..Thank you frnd!
Works great as a dip,simply go with plain rice or rotis..

Ingredients
Vankaya/Brinjal/Eggplant(green or purple) - 4(medium)
Green chilies - 6
Garlic pods - 4
Tamarind - very small
Cumin seeds - 1tsp
Salt
Oil - 1/2tsp
For Tadka/Poppu
Mustard seeds - 1/2tsp
Cumin seeds - 1tsp
Bengal gram -1tsp
Urad dal - 1tsp
1/4 tsp asafoetida/hing/inguva
Turmeric - 1/2tsp
Curry leaves - few
Coriander leaves - few
Oil - 2tsp

Procedure
1. Take all the brinjal/eggplant/vankayalu and brush some oil to them.

2. Switch on the flame(low) and roast the brinjal and green chilies.For even cooking rotate the brinjal and green chili with your hand.When the skin of the brinjal is fully charred, that means the brinjal is fully roasted.

3. Once done, sprinkle some cold water and let it sit for 10 to 15 minutes. Once it is cooled down peel off the charred skin. Mash the brinjal with hand and keep it aside.

4. Add required salt to the green chilies and make a course paste.

5. To that paste add garlic pods and make paste and set aside.

6. Make a course powder of cumin seeds and set aside.
7. Add all the ingredients(salt,green chilies,garlic mixed paste),Crushed cumin powder,tamarind to the mashed brinjal and give a through mix.

Mashed brinjal in a bowl
paste of salt,green chilies,garlic
tamarind paste
cumin powder

Add all the three to the mashed brinjal

8. Heat 2 tbsp of oil in a small kadai. Add mustard seeds after they crackle add cumin seeds,channa dal, urad dal, and fry over medium heat until the dals turn light golden brown and add dry red chili,inguva and curry leaves saute for a sec and finally add the brinjal mixture and fry for couple of minutes and remove from heat.