Tomato Eggplant Chutney

Recipe Ingredients:

1 1/2 cup chopped eggplant (small cubes)

2 cups chopped tomatoes

2 strands of tamarind

4 green chillies

2 garlic cloves

1 tbsp cumin seeds

1/2 tbsp mustard seeds

1/2 split black 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 chopped eggplant and tomatoes and stir for further 2 minutes. Now add tamarind strands and then stir around. Cover the lid and let it cook untill tomatoes are well cooked and pulpy and the eggplant is half done.

Transfer the contents in the saucepan to blender, add garlic and salt and blend into a slushy paste, transfer the tomato eggplant 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, curry leaves and dry red chillies and cook, stirring, for 2-3 minutes.

Pour the contents of saucepan over tomato eggplant chutney 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.