Vankaya Pachadi

Method

1. 1

   Prepare brinjal: Wash 2-3 small purple brinjals. Place directly over a gas flame and roast on all sides until completely charred and collapsed — about 10-12 minutes.

2. 2

   Peel and mash: Cool, peel off all the charred skin. Mash the roasted flesh to a coarse paste.

3. 3

   Dry roast spices: Dry roast 1 tbsp chana dal, 3-4 dried red chillies and 1 tsp cumin seeds 3-4 minutes. Cool.

4. 4

   Fry onion and garlic: Heat 1 tbsp oil. Fry half a chopped onion and 4 garlic cloves until golden. Cool.

5. 5

   Blend: Add mashed roasted brinjal, fried onion and garlic, roasted dals and chillies, a tiny piece of tamarind and salt to a blender. Blend to a coarse paste.

6. 6

   Taste: Vankaya pachadi should be smoky and complex from the flame-roasted brinjal.

7. 7

   Make tempering: Heat 2 tbsp sesame oil. Add 1 tsp mustard seeds. When they pop add 2 dried red chillies, a pinch of asafoetida and curry leaves.

8. 8

   Pour tempering: Pour tempering over the brinjal pachadi. Mix well.

9. 9

   Adjust: Taste and add salt.

10. 10

    Serve: Vankaya pachadi is Andhra's smoky brinjal relish. Serve with hot rice and ghee.