Firstly, take the eggplant and cut them into pieces and drop them in water containing salt.

Doing this removes the smell from the eggplant.

Remove the pieces from salt water at the time of cooking.

In a wok/pan add oil and heat it.

Add cumin seeds and let them splutter.

Into it add green chillies and saute.

Add garlic cloves and saute well.

Into it add the eggplant pieces, saute them well for few minutes until eggplant changes its color.

Into it add chopped tomatoes, tamarind pieces and cook the whole mixture until it gets soft.

Switch off the flame and cool down the eggplant mixture.

In a blender, add the cooked mixture that has been cooled.

Add salt and blend it into a paste.

In a tadka pan, add oil and heat it.

Add cumin seeds, mustard seeds and allow them to pop up.

Add urad dal, chana dal and stir well for few seconds.

Add dried red chillies and saute well for few seconds.

Lastly add curry leaves and let them crackle.

Add the tadka all over the blended pachadi and mix well.

Enjoy the vankaya pachadi with hot rice and ghee.