VANKAYA BAJJI OR EGGPLANT CHUTNEY

INGREDIENTS:
1. EGGPLANT - 1
2. ONION - 1
3. TOMATO - 1
4. GREEN CHILLIES - 3
5. CURRY LEAVES - FEW
6. MUSTARD SEEDS - 1/4 TSP
7. TURMERIC POWDER - 1/4 TSP
8. CHILLY POWDER - 1/2 TSP
9. TAMARIND PASTE - 1/2 TSP
10. SALT - ACC. TO YOUR TASTE
11. OIL - 3 TBSP

METHOD:
1. BAKE THE EGGPLANT AS A WHOLE IN AN CONVENTIONAL OVEN FOR 15 MINUTES AT 400 DEGREES FARENHEIT . LET IT COOL DOWN . PEEL THE SKIN OFF THE EGGPLANT . MASH THE EGGPLANT IN TO PULP CONSISTENCY .
2. CHOP THE CHILLIES,TOMATO AND ONION FINELY .
3. HEAT OIL IN A KADAI . ADD MUSTARD SEEDS . AFTER THE MUSTARD SEEDS CRACKLE, ADD CURRY LEAVES, CHOPPED CHILLIES, CHOPPED ONION AND FRY FOR COUPLE OF MINUTES .
4. ADD THE CHOPPED TOMATO TO THE KADAI . SAUTE FOR 3 MORE MINUTES .
5. ADD TURMERIC POWDER, CHILLY POWDER TO THE KADAI .
6. ADD THE MASHED EGGPLANT PULP TO THE KADAI . ADD SALT AND TAMARIND PASTE TO THE KADAI AND MIX WELL . LET IT COOK FOR 5 MORE MINUTES . SERVE WITH WHITE RICE .

SERVINGS: UP TO 6 PEOPLE .