Eggplant Chutney

For me, simple foods are comfort foods. They take less effort and usually turn out to be extremely tasty. Just drop in whatever you have handy and Voila, the dish is ready.

My mom is just like me and her favorite recipe is this - 'Eggplant Chutney'. She usually adds some tamarind to it, which gives it such a distinct taste. I tried to re-create her magic. i.e, I made this as she was instructing me on the phone. :)) I used up a big, huge, plumpy eggplant for this and all day long - I had this as a side dish, as a spread and finally licked it, literally to the very end hehhehe.!!!

...and this is 'JUST FOR YOU'...mom....!! It has been exactly an year that I saw my mom..and I don't have enough words to express how much I miss her. :(



Eggplant Chutney

Ingredients:

1 Eggplant, chopped (big, Chinese variety) or you can chop small ones too.
1 tsp Tamarind pulp
1/8 tsp Turmeric (...a pinch)
Salt to taste
1 tsp Vegetable oil
2-3 Green chillies, finely chopped
1/4 cup chopped, fresh Coriander leaves

For tempering:

1 tsp of: Urad dal, Mustard seeds, Cumin seeds
1/2 medium Onion, finely chopped
2 whole Red chillies
a ping of Hing
1 tsp Vegetable oil

Preparation:

1. Heat a tsp oil in a pan and drop chopped eggplant pieces into it. Mix well and then add - green chillies, salt, turmeric and coriander leaves. Cover with a pan full of water and cook for 2-3 mins on medium-low heat.

2. Now add (tamarind pulp+water) mixture and continue to cook until its cooked, for about 6-7 mins, covered.

3. Cool the eggplant mixture for couple of mins and grind into a chutney-like consistency. Transfer into a bowl.

4. Heat some oil and saute all 'ingredients' listed for 'Tempering' above, until brown. Mix into the chutney and its ready to Serve! Its the simplest recipe one can ever makes and it tastes yummy with anything and everything - with rice, bread, as a spread..or just as-is...:)



Off this simple chutney goes to Alka's 'Just For You' event.

Cheers,
Siri