Eggplant Chutney

Eggplant chutney is a quick recipe . Nice variation to be served with dosa or adai when you don't want to make the coconut chutney.

Eggplant - 2 cups , peeled and choped into 1/2 '' cubes

Whole Red Chili -  2

Coriander Seeds - 1 tsp

Jeera - 1/4 tsp

Tamarind  - 1/2 inch piece

Garlic Clove -1 (optional , use in winter but avoid otherwise)

Coriander leaves - 1 tbsp

Turmeric - 1/8 tsp

Salt to taste

Oil - 1 tbsp.

1. Heat oil and add the jeera, coriander and chili.
2. When the coriander seeds change color , scoop out and set aside to cool.
3. Add the turmeric , tamarind , garlic and eggplant  to remaining  oil.
4. Cover and cook till the eggplant is cooked through.
5. Remove from heat and set aside to cool.
6. Grind the coriander , jeera and red chili well when cooled.
7. Add the eggplant mixture and salt to the above mixture and pulse 2 -3 times.
8. Garnish with coriander leaves and serve with dosa or rice and ghee.