Ingredients

• 1 - Eggplant (big, chopped)
• 1 - Onion (chopped)
• 2 - Tomatoes (pureed)
• 5 - Garlic cloves (crushed finely)
• 1/2 tsp - Mustard seeds
• 1/4 tsp - Urad dal
• Salt
• Oil
• 3 - Curry leaves
• To Grind:
• 1 tbsp - Coriander seeds
• 4 - Dry red chillies
• 3 tbsp - Fresh, grated coconut
• 1/4 tsp - Cumin seeds
• 1/4 tsp - Fenugreek seeds

How to Make Tangy Eggplant Chutney

• Heat oil in a pan; splutter the mustard seeds and urad dal.
• Immediately add the crushed garlic and fry until it turns slightly brown.
• Now add the chopped onions and saute till it is translucent.
• Add the chopped eggplant pieces. Once it is about half-cooked, add the masala paste (made from the ingredients to be ground) and curry leaves. Lower the flame and cook covered till the oil separates.
• Now add the tomato puree and salt and cook on medium high flame. Stir occasionally. Remove from fire once the eggplants are well done.
• Recipe courtesy: Priya Easy N Tasty Recipe