Vankaaya Pulusu Bajji / Grilled EggPlant Tamarind Chutney

Ingredients:
1 - Egg Plant
1 - Onion, Chopped
1 Table Spoon - Menthi Kharam
2 - Green Chillies, Chopped
1/8th Tea Spoon - Turmeric
Salt as per your taste
2 TableSpoons - Thick Tamarind Pulp
6 - Curry Leaves
1/2 Cup - Water
Cilantro for garnishing

Tadka:
1Table Spoon - Oil
Mustard Seeds
Urad Dal
Hing
1 - Red Chilli

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, turmeric, tamarind, raw onion, green chillies, curry leaves, menthi kharam, water and mix well. This cuntey should be in semi-solid state.  Garnish with Cilantro.

10. Add tadka at the end.