Eggplant and tomato chutney
Eggplant and tomato chutney is from southern state of Andhra Pradesh and is easy to make. This one is a favorite of mine and goes well with rice and ghee or curd rice.
Ingredients
Method
- Wash the eggplants, cut them to medium sized pieces and add them to ½ tsp salted water which prevents color change of the pieces. Set aside.
- Take a pan, add 3 Tbsp oil, coriander seeds, cumin seeds, green chillies, tomato and eggplant pieces.
- Cook until the tomato and eggplant are soft.
- Add tamarind and salt, mix well. Fry for 5 min. Set aside the mixture to cool.
- Add the mixture to a blender and blend to coarse paste. Take it into a bowl.
- Add chopped coriander and mix well.
- For seasoning, add 2 tsp of oil, mustard seeds , black gram. Fry until seeds splutter. Add red chillies and curry leaves.
- Add the seasoning to the chutney and mix well.
- Serve hot with rice and ghee.