Brinjal Chutney

Ingredients 

• 2 medium brinjals
• Salt to taste
• 3 tablespoons oil
• ½ teaspoon mustard seeds
• ¼ teaspoon asafoetida
• 2 teaspoons split skinless black gram (dhuli urad dal)
• ¼ teaspoon fenugreek seeds (methi dana)
• 3-4 dried red chillies, seeded
• 2 tablespoons grated dried coconut (khopra)
• 1 tablespoon tamarind paste
• 1 teaspoon sugar 
                                   

Method

1. Cut the brinjals into small cubes and keep them soaked in water with lemon juice.
2. Squeeze to remove excess moisture and set aside on a plate.
3. Heat oil in a non-stick pan, add mustard seeds and asafoetida and let the seeds splutter.
4. Add black gram and saute till they are lightly browned. Add fenugreek seeds and red chillies and saute till fragrant.
5. Add brinjals and grated coconut and saute till brinjals are well fried. Add salt and mix well.
6. Let the mixture cool. Grind with tamarind paste and sugar without adding any water till smooth. Adjust salt.
7. Serve as an accompaniment.