Roast or char the eggplant or udupi gulla directly on flame of gas burner until the outer skin turns black. Cool the roasted eggplant.
Peel and discard the outer skin, and mash the pulp of roasted gulla.
Take the mashed roasted gulla pulp, add ripe mango pulp, mix well.
Add slit green chili to the pulp mixture and mash nicely.
Add jaggery powder, tamarind paste, chopped onion and salt as per taste. Mix well so that everything blends well.