Roasted Eggplant Tomato Chutney

Prep & Cooking: 30 mts

Serves 3-4 persons

Ingredients:

1 large brinjal, preferably white or else purple

1 onion, finely chopped

1″ ginger, finely minced

2 tomatoes, finely chopped

2 green chillies, finely chopped

pinch of turmeric pwd

1 tbsp finely chopped coriander leaves

salt to taste

Poppu/Tadka/Tempering:

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1/4 tsp asafoetida/hing/inguva or 2-3 crushed garlic flakes

1-2 dry red chillis, tear and de-seed

10-12 fresh curry leaves

Method

Grease the brinjal with oil and roast over low heat. To ensure even cooking rotate the brinjal. Remove from flame sprinkle water and leave aside to cool for 8-10 mts. Peel the skin and mash the pulp with a fork and keep aside.

Heat oil a vessel, add the mustard seeds and let them splutter. Add the cumin seeds and urad dal and let the dal turn red. Add the red chillis, ginger, hing or garlic and curry leaves, fry for a few more seconds. Don’t burn them. Add the chopped onions and saute for 3 mts. Add turmeric pwd and combine.

Add the chopped tomatoes and salt and cook for 6-7 mts till they turn soft. Add the mashed eggplant and combine well. Cook for 3-4 mts.

Garnish with chopped coriander leaves. Serve with rice or rotis.