Ingredients

• 1 eggplant (big size)
• 1 bunch coriander
• 1 cup curd
• 1/2 tbsp turmeric
• Salt to taste
• 1/2 tbsp mustard
• 1/2 tbsp methi seeds
• 1-2 red chillies
• 4 green chillies
• Hing - to taste
• Curry Leaves - a few

How to Make Eggplant Curd Chutney

• Bake eggplant at 400 degrees F for 30 minutes. Allow it to cool, peel the skin off and mash the pulp.
• Add salt and turmeric to the curd and beat well with a spoon.
• Heat oil in pan, add all other ingredients and fry.
• Grind the fried contents in a blender.
• Add eggplant at the end and grind gently. See to it that the eggplant is not made into a paste but mixed thoroughly.
• Add to the curd and mix well.
• It goes well with rotis or rice.