Kalchina vankaaya chutney/Smoky Brinjal chutney

(Serves 2 people)

Needed:
Tiny round Brinjal - 5
Oil - 2tablespoons
Green chillies - 1
Tamarind Chutney - 1 teaspoon
Coriander - 1/4 bunch
Salt as needed
Asofaetida - a pinch
Mustard seeds - 1/2 teaspoon
Urad dal - 1/2 teaspoon

Method:

1. Peel the skin of the brinjal stem on the body. Let the s
2. tem remain intact to help us burn the vegetable.
3. Coat the brinjal with a thin layer of vegetable oil.
4. Place it on the stove and burn the vegetable till the skin turns black.
5. Let the brinjal cool down. Meanwhile fry the green chilly in oil.
6. Peel the binjal skin.
7. Add brinjal, gree chilli, salt, tamarind paste, coriander and Asofaetida to a grinder and turn it into a coarse paste.
8. Season the chutney with mustard and urad dal.