Eggplant Chutney

Recipe Ingredients:

1 1/2 cup chopped eggplant (small cubes)

1/2 cup coriander leaves

2 strands of tamarind

4 green chillies

2 garlic cloves

1 tbsp cumin seeds

1/2 tbsp mustard seeds

1/2tbsp split black gram

1/2 tbsp split bengal gram

2 dry red chillies, broke into two pieces

5 curry leaves

5 tbsp oil

salt (according to taste)

How to prepare:

Heat 2 tbsp of oil in a pan over a medium high heat. Add few cumin seeds and green chillies and cook for 3 minutes. Add egg plant and stir for further 2 minutes. Now add tamarind strands and coriander leaves and then stir around. Cover the lid and let it cook untill egg plant is well cooked and pulpy.

Transfer the contents in the saucepan to blender, add garlic and salt and blend into a slushy paste, transfer the egg plant paste into a bowl. Heat remaining oil in a small saucepan over a medium heat, when hot add mustard seeds followed by adding remaining cumin seeds, split black gram, split bengal gram, curry leaves and dry red chillies and cook, stirring, for 2-3 minutes.

Pour the contents of saucepan over egg plant paste scraping off every bit from the saucepan, mix well untill combined.

Serving Suggestions:

It goes well with hot rice and ghee or with dosa.