BANGALORE - EGGPLANT CHUTNEY

**Author - Alee Venkatesh **


Ingredients
  • 1 large eggplant, cut into bite size cubes
  • salt to taste
  • lemon sized tamarind paste
  • 2 tsp. oil
  • 1/2 tsp mustard seeds & pinch of hing for seasoning
  • 1 tsp. coriander seeds, 1 tsp. urud dal, 1/4 tsp. methi seeds, 1/2 cup dalia split (hurigadale), green chillies to taste - all dry roasted and grinded into smooth powder
Method
  •  Heat little bit of oil in a pan, fry eggplant until tender - allow it to cool
  •  Dry roast all spices, allow them to cool; then grinded into smooth powder
  •  Coarsely grind fried eggplant with the spice powder, salt & tamarind
  •  Season with mustard seeds & hing, pour on the chutney, serve with dosa, idli, chapati or plain rice