Brinjal (Eggplant) Chutney

Submitted by: Ranjana Lal, Dallas, TX (U.S.A.)

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Ingredients:

• 3 large tender brinjals (eggplant)
• 1½ garlic pod
• Green chilies - according to taste.
• Tamarind: 1 inch piece
• Tomato: 1 small

For Seasoning:

• 2 red chilies
• 1 tsp. urad dal
• 1 tsp. chana dal
• ½ tsp. mustard seeds
• ½ tsp. jeera (Cumin seeds)
• Few Curry leaves
• Garlic, half pod - crushed.

First heat the tawa (heavy griddle). Add 3 tsp of oil. Then add brinjals (cut into round pieces). Add some salt and turmeric. Place a lid on it.

Add diced tomato to it. Cook until soft. It should almost look like paste. Keep it aside.

Put some more oil on the tawa, slit green chilies in the center and fry them till good aroma starts coming out.

In food processor put garlic pods, jeera, fried green chilies, tamarind and grind for a minute. Then add the fried brinjal and tomato mixture to it. Grind it roughly. it should not become very soft.

Add little more oil to the tawa, and then add red chilies, urad dal, chana dal, mustard seeds, jeera, curry leaves and heat till mustard seeds splatter, then add chopped 1/2 pod garlic. Add this immediately to the chutney and place lid to save the aroma.

Serve garnished with chopped cilantro.

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