IngrediantsEggplant - 1Tomato - 1Tamarind juice - 1/4 cupAsaefoetida powder - 1/4 tspCorriander powder - 1/2 tspDry red chillies - 4Oil - 1 tblspMustard seeds - 1/4 tspCumin seeds - 1/4 tspUrad dal seeds - 1/4 tspCurry leaves - 5Salt - to tasteCilantro - handful
Method 1. Apply oil on all the sides of the eggplant. Roast it directly on the flame till the skin is charred.2. Another option is to set the oven in broil mode and broil the eggplant. Be sure to turn the eggplant after each side is cooked. It takes app. 15-20 minutes for all the sides of the eggplant to get cooked. Let it cool down.3. Once it cools down, peel the skin and mash the eggplant.4. Heat oil in kadai and add cumin seeds and let it splutter. 5. Add dry red chillies, asaefoetida powder and tomatoes and let it cook for few minutes.6. Grind the above mixture along with the mashed eggplant in the mixer and tamarind paste. Add salt to taste. 7. (optional) Heat oil in a small pan, splutter some mustard seeds and curry leaves and add it to the chutney. Garnish it with Coriander leaves.
