Andhra Brinjal Pachadi

Ingredients 

• 5-6 small brinjals
• 1 tablespoon oil
• ½ teaspoon mustard seeds
• ¼ teaspoon split skinless black gram
• 8-10 curry leaves
• 1 teaspoon lemon juice
• Salt to taste

Spice powder

• 1 teaspoon split Bengal gram (chana dal) 
• ½ teaspoon split skinless black gram
• ½ teaspoon coriander seeds
• 2-3 dried red chillies
• ½ teaspoon oil

Method

1. Rub ½ teaspoon oil on the brinjals and thread them on a metal skewer.
2. Roast over direct heat till their skin is completely charred and the brinjals are cooked. Transfer into a bowl, cover and set aside to cool.
3. To make spice powder, heat oil in a small non-stick pan. Add split Bengal gram, split black gram, coriander seeds and red chillies and sauté till light golden and fragrant. Remove from heat, cool and grind to a coarse powder.
4. Peel the roasted brinjals and cut into small cubes.
5. Heat remaining oil in a non-stick pan. Add mustard seeds and let them splutter. Add split black gram and sauté till golden.
6. Add curry leaves and brinjals, and sauté for 1 minute. Add spice powder and sauté for 1 minute.
7. Add lemon juice and salt, mix well and remove from heat.
8. Serve hot.