Ingredients

• Big eggplants – 2
• Urad dal – 1 tbsp
• Red Chillies – 4
• Garlic clove – 4
• Small onions – 2
• Tomato – 1
• Ginger – 1/8
• Lemon – 1/6
• Tamarind – A tiny ball
• Mustard seeds – 1 tsp
• Turmeric powder – 1 tsp
• Cumin seeds – 1/2 tsp
• Asafoetida – A pinch
• Curry leaves – Required
• Oil – Required
• Salt – Required

How to Prepare

Total Preparation Time: 10-20 minutes

1. Add 30ml water and dissolve the tamarind ball using your hand, filter it, save the syrup and keep aside
2. Squeeze lemon and take juice from it and keep aside
3. Cut and clean the eggplants in hot water, grind them well with 1 tbsp water
4. Grate ginger, chop the garlic, chop tomatoes, chop onions and keep aside
5. Take a pan, add some oil once oil heats up, add cumin seeds
6. Once splutter, add urad dal then add 3 red chillies
7. Once the dal become golden, add garlic, ginger, asafoetida, curry leaves
8. Then add onions saute them till become golden brown
9. Add tomatoes, required salt the chutney and saute them till tomatoes become mushy
10. Then add grinned eggplants, turmeric powder, mix them well then add lemon juice, turmeric juice and saute for 3 minutes
11. Turn off the flame and make the oil fried ingredients cool down
12. After cool down completely, add them to a blender
13. Grind them well for 1 minutes in high speed
14. Blend them like a paste and add another 100ml water.
15. Blend them for a minute till it reach the think water consistency, transferred into a bowl and keep aside
16. Now a pan, heat 2 tsp oil after that add mustard seeds
17. Once mustard crackle, add 1/2 tsp urad dal, red chilli and curry leaves
18. Fry it for 1 minutes, then add this tempering into the prepared Eggplant chutney
19. Now the tendering Eggplant Chutney is ready for serve