1 medium sized American Eggplant / Brinjal / Badanekayi
1 medium sized Tomato
Grape sized Tamarind
2-3 Green Chilies
1-2 Red chillies
1/2 inch sized Ginger
2 cloves of Garlic
8-10 Curry leaves
Salt to taste
2-3 tsp Cashew nuts
1 tsp Dalia Split / Hurigadale / Putani
1/2 tsp Cumin seeds
1 tsp Mustard seeds
1/2 tsp Black Gram seeds
Big pinch of Asafetida powder
2-3 strands of Coriander leaves
3-4 tsp Oil
Cut eggplant into medium sized pieces and put them in buttermilk water for about 5 mins.
Cut tomatoes into medium sized pieces as shown in the picture below. Cut green chillies into 2 pieces. Cut the ginger into small pieces. Remove the outer cover of garlic and mash it. Remove eggplant pieces from buttermilk water and keep them aside.
Put 2 tsp oil in a pan and heat it little bit. Add red chillies, 1/2 tsp mustard seeds, 1/2 tsp cumin seeds, ginger pieces, garlic, tamarind and fry them for about 2 mins. Add green chillies, cashew nuts, dalia split and fry them for about 3-4 mins until cashew nuts turn light golden in color. Add 6-7 curry leaves, pinch of asafetida powder and fry them for a minute. Add chopped tomatoes, salt and fry them for about 1 min.
Add chopped eggplant, sprinkle little amount of water and cook this mixture by covering a lid for about 20-30 mins in low/medium flame.
Put this cooked eggplant in a mixer and grind it coarsely for few seconds. Add little amount of water if required. Put 1/2 tsp mustard seeds, blackgrams seeds, little bit of cumin seeds, 1 tsp oil in a pan. Once it starts spluttering, add pinch of asafotida powder, 2-3 curry leaves and keep it for few seconds and then add it to Chutney. Garnish with chopped coriander leaves. Mix well before serving. It goes well with Dosa/Rotti/ Chapathi. I tried this recipe from vahrehvah. Thanks Sanjay.