Brinjal/Eggplant Chutney Recipe

Brinjal/Eggplant, coconut and tomatoes are highly nutritious. They are some of the world's healthiest foods. They are high in vitamins and minerals along with dietary fiber, amino acids, calcium, potassium, and magnesium, as well as coconut has plenty of electrolytes. This chutney can be served hot, warm or even room temperature

Tip: How to check if the eggplant/brinjal and tomatoes are fresh: Feel the product, it should be firm and no soft spots should be there plus there should be no damage either

Ingredients:
2 cups brinjal/eggplant
2 cups tomatoes
3 spoons grated coconut
1 teaspoon black mustard seeds
1 teaspoon jeera/cumin seeds
1 bulb whole garlic (without skin)
5 green chillies
3 tablespoons Red chilli powder (2 tablespoons spicy and 1 tablespoon kashmiri)
1 teaspoon Turmeric powder
5 big dried Red chillies
15 leaves Kariyapak/ Curry leaves
1 teaspoon Salt
1 big piece of Tamarind or 1 1/2 tablespoon tamarind paste

Method:
There are 2 parts to this dish. The main dish and the tempering/tadka

Main dish:
1. Soak some tamarind or tamarind paste in warm/hot water
2. Toast the grated coconut till its golden brown on medium heat and set it aside
3. Chop the eggplant/brinjal and tomates into chunks
4. Add oil to the pan, let it heat and add the mustard seeds and cumin seeds. Let it crackle for 5 seconds
5. Add the garlic cloves, ginger and shallots. Fry for 5 minutes on medium
6. Add the green chillies and brinjal. Fry on medium heat for atleast 5 minutes while continuously stirring.
7. Add the salt, red chilli powder, turmeric powder and crushed black pepper. Give a good mix. Let it cook for 5 minutes on medium heat
8. Add the tomatoes and cilantro. Give it a good mix and cover for 5 minutes on medium heat
9. Add the toasted coconut and the tamarind water. Put half of the water, mix and then add the rest. Give it a mix
10. Cover with the lid and let it cook for 10 more minutes on medium
11. Put off the stove and let the mixture cool down (atelast 10-15 minutes)
12. Put it in the blender with a little water (just enough for it to blend) and blend it to a pulp

Tempering/Tadka:
1. Add some oil in a pan and let it get hot
2. Add the dried red chillies and Curry leaves. Let it fry for 10 seconds maximum. We just want to fry them a till they are crisp
3. Add the tempering to the main dish and give it a mix. Serve after letting it sit for 5 minutes