Egg Plant Chutney/Baingan Chutney

Preparation time - 5 Min                 Cooking Time - 12 Min                               Serves - 5

Ingredients : 

Chopped egg plants - 2 Cup

Chopped Onion - 1

Chopped tomato - 1 small

Cashew nuts - 5 (Optional)

Ginger - 1/2 inch piece

Garlic - 6 Cloves

Cilantro - 1/4 Cup

Curry leaves - 5

Dry red chili - 2

Chopped green chili - 1

Turmeric powder - 1/4 tsp

Salt  - 1/2 Tsp

Asafoetida - a pinch

Cumin seeds - 1 1/2 tsp

Mustard seeds - 1 Tsp

Urad dal(Cover less)  - 2 Tsp

Oil - 1 1/2 Tbsp

Method:

1) Heat oil in pan and 1 tsp of cumin seeds.

2) Add asafoetida, curry leaves and green chili. Add turmeric powder and mix well.

3) Add ginger and garlic and saute well. Add onions and fry till become soft.

4) Add tomato, red chili powder and salt and mix well.

5) Add egg plants and saute well for 7-8 min or till become soft. Let it cool for 10 mins.

6) Add cilantro and blend it to smooth paste and keep aside.

7) Heat 1/2 tbsp of oil in pan and crackle mustard seeds. Add cumin seeds and urad dal, saute well and then add dry red chilies.

8) Put this tadka(tempering) on ground mixture and serve.

Brinjal Chutney