Smoked Egg Plant Chutney

Cooking Time - 20 Min

INGREDIENTS
1                  Big Eggplant
1 Tbsp        Urad Dal/Minapappu

1 Tsp          Mustard Seeds/Aavalu
5                  Dried red chilli
1/4 Cup      Curry Leaves
1/2 Cup      Cilantro
1/3 Cup      Tamarind (soaked in water)
1/3 Cup       Jaggery
1 Tbsp         Oil
Salt As Required

PREPARATION

• Wash the eggplant and pat dry. Roast it on an open stove. Keep turning in frequent intervals so its smoked and cooked evenly. 

    

• Let the eggplant cool for 5 min and later peel the charred skin and cut it into pieces.

• Simultaneously heat a pan with oil and roast urad dal, dry red chilies, curry leaves and hing.
• In a blender add the eggplant pieces,  roasted ingredients, tamarind, salt and jaggery and blend it to a coarse paste.

• For seasoning take a pan with 1tsp oil ,add mustard seeds, red chillies and curry leaves and pour this over the chutney.

                   Serve with Rice, Idli, Dosa, Roti with a pinch of Ghee and its HEAVEN!!!