one small onion or ½ large onion or 6 pearl onions
1 small tomato, cut
4 springs cilantro
1 inch dried tamarind
1 tsp salt
1 inch jaggery
for tempering/tadka/taalippu
1 tbsp oil
⅓ tsp asafoetida powder
½ tsp mustard seeds
10 curry leaves
3 whole red chillies
Instructions
Wash the eggplant and dry it. Brush with some oil. On direct heat, roast it all around until the skin of the eggplant turns dark brown to black. Take it out in a bowl, cover it for 10 minutes. Once it cools, remove the skin and slice it. Set aside
In a kadai, add oil. Add the cumin seeds, urad daal, channa daal, green chilies, red chilies, saute for a minute. Toss in the onion, ½ tsp of salt and cook for another 2 minutes before adding the tomato and cilantro. Cook the tomato until it is slightly soft. Add the peeled chopped eggplant to the kadai. Add salt. Toss and cook until everything cooks down well and becomes a mush. Turn off the heat and let cool.
Grind it to a coarse paste.
taalipu or tempering
In a small pan pan, add oil, put you mustard, asafoetida, curry leaves and red chilies. Let it pop and pour it over the chutney.
Serve with dosa or mix with rice. Enjoy!
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2021/10/22/eggplant-chutney-sutta-kathrikka-chutney/