Instructions

1. 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.
2. Take a pan, add 3 Tbsp oil, coriander seeds, cumin seeds, green chillies, tomato and eggplant pieces.
3. Cook until the tomato and eggplant are soft.
4. Add tamarind and salt, mix well. Fry for 5 min. Set aside the mixture to cool.
5. Add the mixture to a blender and blend to coarse paste. Take it into a bowl.
6. Add chopped coriander and mix well.
7. For seasoning, add 2 tsp of oil, mustard seeds , black gram. Fry until seeds splutter. Add red chillies and curry leaves.
8. Add the seasoning to the chutney and mix well.
9. Serve hot with rice and ghee.