Roasted eggplant curry/vankaya pachadi/kathrikai Thuvaial

One more dish with brinjal.The big round ones are mostly used for recipes which call for roasting them on stove top,peeling the skin off and using the pulp. I watched this recipe in a local telugu channel in Hyderabad and was very much interested to prepare the same and taste it.It is a Pachadi/thuvaial and not a pickle for storing.This goes as a best side dish for rotis. There is no cooking process except for roasting the brinjal and tempering in the end.All other ingredients go in raw form into it and that makes this unique and tasty dish.
So this is not a NILUVA(preserved) pachadi.I made this couple of times,trying with small brinjals and roasting in microwave oven.This time I got big ones and tried it roasting in the  preheated oven and found it just like the ones roasted on stove top.It was easier to peel off the skin and the pulp was very evenly cooked.

INGREDIENTS

Big round brinjal	4 no
Onion (chopped)	3 tsp
Tamarind	1/2 lime size
Garlic	4 cloves
Red chilli powder	1/2 tsp
Coriander leaves	1/2 bunch

For tempering:

Mustard seeds	1/2 tsp
Udith dal/black gram	1/2 tsp
Chena dal/ split chick pea	1/2 tsp
Red chilli	2 no
Green chilli (slit)	4 no

METHOD
Apply oil to brinjal and roast direct over stove flame or in a preheated oven for 35 to 40 minutes.
Remove skin and mash the pulp and keep aside.
Combine tamarind (soaked in just enough water),onion pieces,red chilli powder,peeled garlic,coriander leaves in a mixie jar and coarsely grind adding salt.Finally add brinjal pulp and mix well.
Heat oil add mustard seeds.When it splutters, add chena dal/split chick pea,udith dal/black gram,red chilli and slit green chillies and fry.Add this to ground paste.
Fried udith dal vathal/vadiyalu can also be mixed with this and had for different taste.