Vankaya Bajji

Instructions

1. 1

   Roast the Eggplant

   • Wash and pat dry the brinjal. Make 3-4 vertical slits without cutting through the stem.
   • Brush the brinjal with 1 teaspoon of oil.
   • Roast over a direct medium flame, turning frequently with tongs, for 15-20 minutes until the skin is completely charred and the flesh is very soft.
   • Set aside on a plate to cool completely.
2. 2

   Prepare Tamarind & Eggplant Pulp

   • While the eggplant cools, soak the tamarind in 120 ml (1/2 cup) of warm water for 15 minutes.
   • Squeeze the tamarind to extract a thick juice, then strain and discard the solids.
   • Once the eggplant is cool, peel off all the charred skin.
   • Place the soft pulp in a bowl, discard the stem, and mash thoroughly with a fork.
3. 3

   Prepare the Tempering (Tadka)

   • Heat the remaining oil in a pan over medium heat.
   • Add mustard seeds and let them splutter. Then add urad dal and cumin seeds, and sauté for 30 seconds until the dal is light golden.
   • Add asafoetida and curry leaves, and sauté for another 10 seconds until fragrant.
4. 4

   Sauté Aromatics

   • Add the finely chopped onions to the pan and sauté for 4-5 minutes until soft and translucent.
   • Add the slit green chilies and cook for one minute.
   • Add the chopped tomatoes, turmeric powder, and salt. Cook for 6-8 minutes, stirring occasionally, until the tomatoes are mushy and oil begins to separate.
5. 5

   Combine and Simmer

   • Add the mashed eggplant pulp and the prepared tamarind extract to the pan.
   • Mix everything together thoroughly.
   • Reduce the heat to low, cover, and simmer for 5-7 minutes to allow the flavors to meld.
   • The bajji will thicken slightly. Turn off the heat.
6. 6

   Garnish and Serve

   • Garnish with freshly chopped coriander leaves.
   • Serve Vankaya Bajji hot with steamed rice, roti, or jowar bhakri.