- 1/2 teaspoon whole Nandini Coriander
- 1 teaspoon whole Jodhana Cumin
- 1/4 teaspoon fenugreek seeds
- Kosher salt (we use Diamond Crystal)
- 1 small eggplant, or 1/2 large (about 8 ounces)
- 1/4 cup plus 1 teaspoon vegetable oil
- 1 small onion, finely chopped (1 cup)
- 4 to 5 cloves garlic, smashed and peeled
- 2 medium tomatoes, coarsely chopped (2 cups)
- 3 to 4 Indian green or serrano chiles, broken in half
- 1/2 teaspoon Pragati Turmeric
- 1 teaspoon tamarind paste, such as Tamicon
- 2 to 3 tablespoons coarsely chopped fresh cilantro leaves
- 1 teaspoon sugar
- 1 teaspoon Bindu Black Mustard seeds
- 2 dried red chiles, such as Guntur Sannam, broken in half
- 10 to 12 fresh curry leaves
Ingredients
Methods
- Dry roast the coriander, cumin, fenugreek, and red chillied. Set aside to cool.
- Mix 500ml / 2 cups of water with a pinch of salt in a vessel. Wash the eggplants, cut off the stems and chop into bite-sized pieces. Drop them into the salted water--this prevents discoloration and mellows their inherent bitterness.
- Heat the oil in a heavy bottomed pan over high heat until very hot. Add the eggplants and sauté for 3-4 minutes on medium heat. Add the onion, tomatoes, green chilies, turmeric, salt, and garlic along with a splash of water. Cover and cook for 8-10 minutes, stirring occassionally, till eggplant is soft and cooked through. Check periodically and add more water if the eggplant is sticking to the pan.
- Take the pan off the pan off the heat. Once completely cool, place the cooked ingredients in a mortar and pestle along with tamarind paste, coriander leaves, and sugar. Pound coursely to combine. Alternatively, pulse a few times in a mixer / food processor.
- To make the tempering, heat the oil in a small, heavy-bottomed pan over high heat until very hot. Add the mustard seeds. When they splutter, add the red chilies and curry leaves and sauté for a few seconds. Pour the tempering over the chutney.
