Brinjal Onion Chutney

Ingredients:

• Brinjal- 1-2 (long thin ones)
• Onion- 1 small
• Tomato- 1 small
• Garlic- 2 peeled
• Green chilies- 2-3 slit
• Coriander leaves- a small handful
• Tamarind- 2-4 pieces
• Salt- 1 tsp or more
• Turmeric powder- 1/4 tsp
• Oil- 3 tbsp
• Water- 1/8 cup or more

For Tempering:

• Oil- 4 tbsp
• Urad dal- 1-2 tbsp
• Mustard seeds- 1 tsp
• Cumin seeds- 1/2 tsp (jeera)
• Dry red chilies- 2 broken into pieces
• Asafoetida- 1/4 tsp

Method:

1. Wash and cut the brinjal into two inch pieces and soak in water.
2. Chop onion, tomato and garlic.
3. Heat oil in a pan and add onion, tomato, brinjal pieces, garlic, green chilies and coriander leaves. Add salt and turmeric powder. Mix once.
4. Pour water and cover with lid. Let it cool till the brinjal becomes soft and water evaporates.
5. Meanwhile heat oil in a smaller pan and prepare tempering with urad dal, mustard seeds, cumin seeds, dry red chilies and asafoetida.
6. Let it cool along with the cooked brinjal.
7. Add 70% of the tempering into the mixer jar with washed tamarind and grind once.  
8. Now add the cooked brinjal and grind to a coarse paste. If you want a smooth paste grind again and add some water.
9. Next ad the remaining tempering and mix. 
10. Transfer to serving dish and serve with rice, dosa or roti.

Notes:

1. This tastes good when fresh so do not save for next day, hence prepare in smaller quantity. 
2. This chutney is a good option when you have only 2-3 brinjal left in the house or are falling short of an item for lunch or dinner.