Vankaya Bajji - Grilled EggPlant Chutney

Ingredients:
1 - EggPlant
2 - Green Chillies, Chopped
2 Table Spoons - Cilantro, Chopped
Salt As per your taste.

Tadka:
Mustard Seeds
Urad dal
Hing
1 - Red Chilli
Few Curry Leaves

Procedure:
1. Clean the egg plant with water and wipe it dry. Apply few drops of oil to the whole egg plant.
2. Put a grill on the cook top and place the egg plant onto the grill.
3. Put the stove in Medium flame.

Egg Plant - Oil applied and placed on grill

4. When the bottom side of the egg plant starts to get soft and turn black, rotate it - so the other side of the egg plant gets the flame and is cooked.

5. Keep rotating the egg plant until all sides are cooked and the egg plant gets soft.
6.Let the egg plant cool.

7. Once the egg plant cools down, clean the egg plant with water and remove the outer layer.

You can either remove the outer layer or cut the egg plant into half and using a spoon extract the pulp.

8. Using your fingers or with a fork, mash the egg plant.

9. Add salt, green chillies, cilantro and mix well.
10. Add tadka at the end.
11. EggPlant Chutney/Bajji is ready to serve.
12. This goes well with Plain rice and chapaties.

Variations:
- You can also add chopped onions (raw) and lemon to this dish.
- You can add curd to this dish and serve.
- You can also grill tomato, capsicum along with egg plant and add them to this dish.