Brinjal Tomato Chutney

Ingredients 

• 2 medium brinjal cut into cubes
• 2 medium tomatoes
• 2 tablespo teaspoons Oil
• Salt to taste
• 3 1/2 tablespoons fresh coconut scraped
• 3 green chillies
• 1/4 teaspoon turmeric powder
• 1 tablespoon tamarind paste
• 1 teaspoon mustard seeds
• 10-12 curry leaves

Method

1. Heat 2 tablespoons oil in a non-stick pan. Add brinjals and saute.
2. Roughly chop tomatoes and add along with salt. Mix and cook.
3. Dry roast coconut on another non-stick pan till lightly browned. Transfer into a bowl and cool.
4. Roughly chop green chillies and add to the brinjal and tomatoes. Cover and cook further.
5. Add turmeric powder to the brinjal-tomato mixture, mix well, cover and cook till the vegetables turn soft. Switch off heat and keep it covered.
6. Put roasted coconut into a grinder jar. Add tamarind paste.
7. Cool the brinjal-tomato mixture slightly and add to the grinder jar and grind slightly coarsely.
8. Heat 2 teaspoons oil in another non-stick pan. Add mustard seeds and let them splutter. Add curry leaves and sauté for a few seconds. Add this tempering to chutney and mix well.
9. Serve as an accompaniment.