200g eggplants
20g garlic
5 green chilies
30g tamarind, soaked in hot water
3 red chilies
Few mustard and cumin seeds
2 tbsp oil
1 bunch of curry and coriander leaves
1/4 tsp turmeric
Salt to taste

Vankaaya Chaaru

1. Make long stripes on eggplants with a knife and stuff with garlic flakes and green chilies. Apply oil to the eggplants and burn on flame for few minutes.
2. Remove the outer layer and mash the eggplants.
3. To this, add tamarind water, remaining green chilies, salt, cilantro, turmeric and mix well.
4. Heat oil in a pan, fry red chilies, mustard and cumin seeds, curry leaves and add to the above mixture.
5. Boil the mixture on low heat for some time and serve.