Name: Roasted eggplant pickle (vankaya bajji)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Cuisine: En
Ingredients: 1 big, plump Eggplant, washed well; 4 or 5 dry Red Chilies or Green Chilies; 1 Tomato, chopped; Handful of Cilantro Leaves, chopped; Some Curry Leaves; ½ tsp Mustard Seeds; ¼ teaspoons Cumin Seeds; ½ teaspoons Bengal Gram (Pachi Senagapappu, Chana Dal); ½ teaspoons Black Gram (Minappappu, Urad Dal); ¼ teaspoons Asafetida (Inguva, Hing); A pinch of Turmeric Powder; 1 teaspoons Tamarind Pulp; 2 teaspoons Oil; Salt to taste

Ingredients

1 big, plump Eggplant, washed well
4 or 5 dry Red Chilies or Green Chilies
1 Tomato, chopped
Handful of Cilantro Leaves, chopped
Some Curry Leaves
½ tsp Mustard Seeds
¼ teaspoons Cumin Seeds
½ teaspoons Bengal Gram (Pachi Senagapappu, Chana Dal)
½ teaspoons Black Gram (Minappappu, Urad Dal)
¼ teaspoons Asafetida (Inguva, Hing)
A pinch of Turmeric Powder
1 teaspoons Tamarind Pulp
2 teaspoons Oil
Salt to taste

Preparation

Preparation10 min

Cook time25 min

Place the eggplant on top of a stove with medium flame and roast till the skin becomes soft and mushy.
Turn the eggplant to all sides to roast it equally on all sides.
Pierce the eggplant with a fork or knife at different places, as it helps the air from the eggplant to escape without exploding in the MW.
Then place it on a MW-safe plate and microwave for 4 minutes on high and then flip it over and run the MW for another 2 minutes or until the eggplant feels soft and mushy when squeezed gently.
Place the eggplant (again after piercing it with a fork or knife) on a baking sheet and bake at 350F for 15 minutes or until eggplant appears to be soft and mushy.