South Indian Authentic Dish - Roasted Eggplant Stew

Hello Foodies, I am back with another authentic South Indian dish made with grilled eggplant "Vankaya Pulusu Pachadi" - Roasted Eggplant stew. This chutney goes well with mudda pappu, Kandi Pachadi, and hot steamed rice. You can make this chutney with minimal ingredients in less time. Here I am giving you the procedure.

Ingredients :
Egg Plants: 2 big sizes, roasted on a gas stove
Onions: 1 medium size, finely chopped
Green Chillies: 5 
Tamarind Thick Pulp: 4- 5 tablespoons
Jaggery: 1 1/2 tablespoon, grated
Salt:  to taste
Coriander leaves: 2 tablespoons, finely chopped
For Tempering / Tadka / Popu :
1 tablespoon Oil
1 tablespoon Chana dal
1 tablespoon Urad dal
1/4 tablespoon Mustard seeds
1/4 tablespoon Cumin seeds
1/4 tablespoon Asafoetida 
few curry leaves
Procedure :
1. Grease the brinjal with oil and roast directly on a gas stove, for even cooking rotate the brinjal. Remove from flame and keep aside.
2. Peel the skin and mash the pulp. Now in a large bowl, add mashed brinjal, finely chopped onions, tamarind pulp, salt, jaggery powder, and finely chopped coriander leaves.
3. Mix all the ingredients well. Add salt and jaggery if needed.
4. Heat a pan with oil, add chana dal, urad dal, fry them till they turn golden brown color, then add mustard and cumin seeds. Let them splutter, add asafoetida, turn off the flame.
5. Add this seasoning to Brinjal - tamarind mixture and combine well. Garnish with fresh, finely chopped coriander leaves.
6. Serve it with hot steamed white rice, mudda pappu, and Kandipachadi.

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