Vankaya Pachadi

Also known as eggplant chutney.

Grilled vankaya pachadi is a very popular side dish in Andhra cuisine. I remember both my mother and my grandmother roasting vankaya on an open fire, filling our house with the smoky aroma. Here I have made an alternate version of this famous chutney using an air fryer. Unlike the grilled version of this chutney, I used the skin of the vankaya as well.

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Ingredients:

• 1 large eggplant

• 1 large green chili

• 2 dried red chilis

• 2 tsp channa daal (bengal gram)

• 2 tsp urad daal (black gram)

• 3/4 tsp jeera (cumin seeds)

• 1/2 tsp mustard seeds

• 1/2 tsp tamarind paste

• a pinch of hing (asafatida)

• 1/4 tsp turmeric

• salt to taste

• 1 tbsp oil

Method:

1. Cut eggplant into 1/2 inch thick circles.

2. Using a brush, apply oil to the pieces evenly.

3. Place pieces into an air fryer that has been preheated to 380° F, and cook for 12-14 minutes.

4. Temper rest of ingredients in 1 tbsp of oil.

5. Blend cooled down eggplant pieces and add to the tempering.

6. Cook for another couple of minutes.

7. Blend complete mixture until smooth.

8. Serve with rice.