Eggplant Chutney
By Ananda Lila devi dasi
Chutney:
• 4 + 1 Tbsp oil
• 4 C cubed eggplants
• 1 Tsp black mustard seeds
• 1 Tsp cumin seeds
• 2 Tbsp cashews
• 1 Tbsp chana dal
• 1 Tbsp chopped ginger
• 2 hot green chilies
• 1 sprig fresh curry leaves 2
• 1 Tbsp dried tamarind piece
• ½ C chopped tomatoes
• 1½ salt
Tempering:
• 1 Tsp oil
• 1 Dry red chili
• ½ Tsp black mustard seeds
• ½ Tsp cumin seeds
• 1 Tsp split urad dal
• 4-5 fresh curry leaves
Preparation
1. Heat 4 Tbsp of oil in a pan and add the eggplants. Cook them uncovered
turning often until they are tender. Remove from heat and keep aside.
2. Heat 1 Tbsp oil over moderate high heat. Add mustard seeds. When the
seeds sputter, add cumin, cashews and chana dal. Saute until golden.
Reduce the heat to low. Add ginger, chilies, curry leaves, tamarind and fry
for 1-2 minutes. Add the tomatoes and salt and cook until the oil oozes out
from the tomato-spice mixture.
3. Add the eggplants and mixing well, cook for 5 minutes. Remove from heat
and allow to cool. Process the eggplant tomato-spice mixture in foodprocessor (you may add little water as required) to yield a thick paste.
Transfer the chutney to a bowl.
4. For the Tempering: Heat oil in a small sauté pan. Add red chili, when it
darkens a bit, add mustard seeds, cumin seeds, urad dal and curry leaves.
Fry all the spices until aromatic. Add to the prepared chutney. Serve this
chutney with rice or chapatis
** You may mix this chutney with rice and serve with a dollop of ghee.
** This chutney can be refrigerated for 3-5 days. Those of you, who are on the run,
can prepare this 2-3 days ahead and use as required.
Yield
Nearly 2 Cups of chutney
