A typical South Indian meal includes at least four items. Rice, Rasam, Palya (dry sabji), a yogurt dish and a tangy chutney. We South Indians love our plate of rice with an array of other dishes that go with it.
The Brinjal or eggplant chutney is one such side which goes really well with some hot rice.
Eggplant / brinjal – 1 cup chopped finely
Green chillies – 4 to 5
Tamarind paste – 4 tsp
Shredded coconut – ¼ cup
Turmeric powder – a pinch
Salt – as per taste
Coconut oil – 1 tbsp
Mustard seeds – 1 tsp
Urad dal – ½ tsp
Curry leaves – few
Asofoetida – a pinch
In a wide pan, heat 5 tbsp of vegetable oil, add the chopped brinjal / eggplant and saute till the brinjal is cooked well. Reduce flame and add the coconut. Saute for 2-3 mins. Turn off the flame and allow to cool down completely.
Grind the eggplant and coconut with green chillies, tamarind paste, turmeric and salt into a fine paste.
Now prepare the tempering using coconut oil and the other ingredients mentioned under the tempering section. Add this to the eggplant chutney and mix well.
Serve the chutney with some hot rice and dal or dosa or roti.