Vankaya Bajji

Ingredients

• • Brinjal - ½ kg
• • Onions (finely cut) - ¼ cup
• • Green chillies - 8
• • Red chilly powder - ½ teaspoon
• • Salt - as required
• • Sugar - as required
• • Tomato (cut finely) - 1
• • Tamarind - lemon size
• • Oil (for seasoning and frying) - as required

Ingredients For Seasoning

• • Mustard seeds - ½ teaspoon
• • Urad dal - ½ teaspoon
• • Bengal gram dal - ½ teaspoon

Ingredients For Garnishing

• • Coriander leaves (chopped) - a little
• • Curry leaves - 1 sprig

Method

• 1. Cut green chillies into 1/2 inch round pieces.
• 2. Pressure cook brinjal for 10 to 12 minutes. (without adding water to the vegetable)
• 3. Allow it to cool to room temperature, peel outer skin and mash well .
• 4. Soak tamarind in water for ½ an hour.
• 5. Extract juice, strain well and dilute with more water.
• 6. Add mashed brinjal pulp to the extract, mix well with hand, squeeze and take out extra fibrous portions if any.
• 7. Heat oil in a frying pan, add seasoning, green chillies and then onion.
• 8. Fry till onions turn golden brown.
• 9. Add it to brinjal pulp along with salt, sugar, chilly powder and boil till bajji becomes thick .
• 10. Garnish with coriander, curry leaves.