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In the Southern Indian state of Andhra Pradesh, the word roti means "in a mortar and pestle"—not the popular Indian flatbread. These fresh vegetable chutneys are usually hand-pounded to retain the full flavor, texture, and goodness of the ingredients, and are excellent with steamed rice or flatbread. This eggplant version highlights Nagauri Cumin and Nandini Coriander.

Head over to Martha Stewart Living for the full recipe.

Originally published June 2021.

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Ingredients

1/2 teaspoon whole Nandini Coriander
1 teaspoon whole Nagauri Cumin
1/4 teaspoon Sugandhi 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

Methods

To view the full recipe, head over to Martha Stewart Living.

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