Ingredients:
1. Aubergine/ pedha vankaaya: 1
2. Onions: 1
3. Green chilles: 2
4. Tamarind: lemon size / thick extract
5. jaggery: 4 tsp.
6. salt to taste
7. Urad Dal: 1tsp
8. mustard seeds: 1 tsp
9. cumin seeds: 1 tsp
10. red chillies: 1
11. curry leaves: a few
12. asafoetida: 1 pinch
Procedure:
1) Roast the Aubergine over low flame on the stove.
2) Remove from heat when its soft enough, remove the skin.
3) Remove the skin and mash the aubergine and add to a bowl.
4) Add finely chopped onions and green chilles to the bowl.
5) Add tamarind extract, jaggery and salt.
6) Combine well to form a thick paste. See that the jaggery is completely dissolved.
7) Add water to form a flowing consistency.
8) Heat oil in a pan, add the mustard seeds and let them splutter. Add the cumin seeds and urad dal and let the dal turn red. Add the red chillis, hing and curry leaves, fry for a few more seconds.
9) Add this to the bowl.
10) Serve with hot rice and Vadiyalu.
Note: Add the seasoning just before serving for best taste.
