Barbequed Brinjal - vankaaya pulusu pachhadi - iguru pacchadi - a traditional dish of A.P.

Select a large brinjal (big variety), wash and wipe, coat with oil, and barbeque it on kumpati ( a traditional charcoal stove) by turning it on its sides. After it becomes tender, remove from heat and peal it after a little while. Open to see if it is free from any insect damage and mash it. To this add little salt and turmeric powder. Mix this pulp in tamarind juice. Heat oil in a thick bottomed pan and first add a few (about 10 pieces) gummidi vadiyalu pieces (ash gourd fritters) and then half teaspoon fenugreek seeds, mustard seeds, 2-3 dry red chillies and a pinch of asafoetida. Also add finely chopped green chillies and cilantro leaves. Add the seasoning to the brinjal-tamarind mix and immediately cover the lid to conserve the flavour. Little jaggery can also be added as per taste of people with a sweet tooth. For people who either do not like or not supposed to eat tamarind or jaggery, the barbequed brinjal pulp may be seasoned with chitti vadiyalu (black gram fritters), a tea-spoonful of split bengal gram seeds, split black gram seeds and dried red chilles. Finely chopped chillies and cilantro may be added for extra taste and freshness.