2 large Indian eggplants (Brinjal),
1 cup grated coconut
3 garlic flakes
pinch of turmeric
2 dry red chillis
1 tbsp urad dhal
1 tbsp tamarind paste
? tsp mustard seeds
5-6 curry leaves
1.Apply oil to brinjals and grill till its soft and the skin turns black. Peel the skin and mash the brinjal.Keep aside
2.Heat 1 tbsp oil in a pan.Add garlic flakes, turmeric, urad dal, dry red chillis. Fry for 15 seconds.
3.Add the grated coconut and fry for 5 more minutes on medium heat. Cool. Keep aside
4.Heat 1 tbsp oil in another pan.Add chopped onions and fry till light pink in color.
5.Next add chopped tomatoes and fry till soft. Cool.
4.Grind coconut mixture to a fine paste, add the onion mixture next with salt and tamarind and grind.
5.Finally add the brinjal and make a coarse paste.Garnish with chopped coriander leaves.
6.Heat 1 tsp oil in a pan and add mustard seeds and curry leaves and let them splutter and add to the chutney.
6.Serve with hot steaming rice/chapati