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2 nos Eggplant(long chinese variety)

1 no Tomato (chopped)
2 nos Green chili (long)
1 no Tamarind (blueberry size)
tsp Cumin seeds
tsp Mustard
tsp Cumin seeds (for tempering)
tsp Asafoetida
tsp Split black gram
tsp Channa dhal(kadalai paruppu)
1 no Dry red chili
8 nos Curry leaves
3 tbsp Oil
1 tsp Salt (or to taste)
1 pinch Turmeric powder


Wash the brinjals and chop the head and cut the remaining into small cubes. Reserve
few tsp of oil for tempering and heat the rest. Add the green chili and chopped
eggplant, fry them over medium heat for some time. Now bring down the flame, add
the turmeric, cover with a lid and cook the brinjal for about 5 to 6 minutes. They
should turn slightly mushy, now the add the tomatoes and cook further until they
become soft. You may add tamarind at this stage to soften them little bit. Switch
off and let the mixture cool completely. Grind the mixture along with salt and
cumin seeds to a paste like consistency (coarse consistency is fine too). Heat the
reserved oil in a pan, splutter the mustard, channa dal, split black gram, cumin
seeds, dry red chili and curry leaves. Sprinkle asafoetida and pour that over the
ground chutney and mix. Serve hot with plain rice and ghee, just heavenly