Eggplant

Eggplant Chutney 

Image Credit : http://indianyummyrecipes.com/

Oil  : 2 Tablespoons

Brinjal  : 250 Grams

Salt : 10

Dry coconut pieces  : ¼ Dozens

Red chilli  : 15 Numbers

Coriander seeds : 1 Tablespoons

Cumin seeds :  1 Teaspoons

Sesame seeds : 1 Tablespoons

Tamarind  : 10 Grams

Turmeric :  ¼ Teaspoons

Directions

Take oil in a hot pan and add eggplant pieces in it. Now add pinch of salt and let it cook with a lid on it, till they become soft on a slow flame. On the other side take another pan and when it becomes hot add dry coconut to dry roast. When the colour changes take them in a plate and again dry roast red chillies, coriander seeds and add little oil. Add cumin seeds, sesame seeds, tamarind, turmeric and mix well. Transfer in a mixi jar and make a coarse powder. In the same mixi also add eggplant pieces and grind it again to make a coarse chutney. At last just add the tempering on it and serve it with rice.