VANKAYI PACHADI

Brinjals / Vankayalu	3000gms
Sesame seeds	2tbsp
Coriander seeds	2tsp
Cumin seeds	1tsp
Garlic flake	2 (flatten)
Red chillies	7 to8
Tamarind	to taste
Salt	to taste
Oil	2-3tbsp
Onions & cilantro for garnish	each 1/4cup (chopped)
Tempering	urad dal-1tsp, mustard’s-1/2tsp, cumin-l/2tsp, 4 garlic flakes and  2-3 red chilly, curry leaves.

• Coat oil to brinjals and roast them on low flame, until they are cooked (turn them occasionally while roasting). Cool it down, and remove skin and stalks. Keep aside

• Heat 1/4tsp of oil and roast sesame, cumin, coriander seeds, garlic, and red chill's, on low flame.
• In same pan heat 2tsp of oil and fry roasted brinjals and tamarind for 2-3minutes (this step is to make sure, all brinjals are cooked nicely).
• Grind sesame and other ingredients into fine powder. Add fried brinjals, tamarind and salt and grind into paste (just sprinkle few drops of water, only if required).
• Take into a bowl and give tempering with remaining oil. Finally mix with chopped onions and coriander leaves.
• Serve  vankayi pachadi with hot rice and ghee.

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