Eggplant Chutney

This chutney is a great accompaniment with idlis, dosa and even rice. I made with Sambhar Rice. You will need the following ingredients:

1 eggplant
1 potato
1 onion
2 tomatoes
Pinch of asafoetida
½ tsp cumin powder
Tamarind paste
1 tbsp fresh chopped cilantro
1 tsp sambhar powder
Pinch of turmeric
Salt to taste
Few curry leaves
½ tsp shredded coconut
1 green chili, slit lengthwise
1 dry red chilli, broken
1 tsp mustard seeds

1. Heat oil in pressure cooker and add ½ of the chopped onion, and slit green chily.
2. Then add the chopped potato and eggplant. Fry for a little while.
3. Then add the chopped tomato. Fry for about 2 minutes.
4. Add the sambhar powder, turmeric, salt, and cumin powder. Mix together well.
5. Add a cup of water and pressure cook the vegetables.
6. Once cooked, beat everything together. Then add the tamarind juice, chopped cilantro and shredded coconut.
7. In another pan, heat up oil. To oil, pop mustard seeds. Once popped, add the remaining chopped onions, broken dry red chilli, asafoetida and curry leaves and garnish the chutney with this tadka.

Enjoy!