Egg plant chutney

A very good accompaniment for dosas or idlis. An easy and tasty dish which you can make with ingredients that are available in your pantry all times. I had earlier blogged about the benefits of eggplants. So this is one other way you can consume them. I absolutely love this chutney and i have been making it for quite sometime. Always been a hit with the eggplant haters too. I guarantee it to be a good try.

Ingredients

1 cup chopped eggplant
1/2cup chopped onion
1/2cup chopped tomato
4 garlic cloves
marble sized tamarind
2 teaspoons urad dhal
1 teaspoon jeera
1/2 teaspoon coriander seeds
3 red chillies
1 tablespoon coconut(optional)
2 teaspoon fresh cilantro
salt to taste
1 teaspoons oil

Seasoning

1 teaspoon oil
1/2 teaspoon jeera
1/2 teaspoon hing
curry leaves few

Method

Heat oil in the pan and add redchillis, urad dhal, jeera and coriander seeds and slightly roast them and take them out leaving the oil behind. Now add the garlic, onion, eggplant, tamarind and tomatoes in the same order and saute them and keep them in the stove till they are cooked. Switch off the stove and then add the chopped cilantro, cool down and add the previous roasted indredients and pound them in the mixie and add salt. Season it with jeera, hing and curry leaves. Now its good to serve.