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. 

INGREDIENTS:

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

For tempering:

Coconut oil – 1 tbsp

Mustard seeds – 1 tsp

Urad dal – ½ tsp

Curry leaves – few

Asofoetida – a pinch

Method:

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.