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Indian Recipe : Eggplant Chutney (Vankaaya Pacchadi)

Preparation Time : 20 minutes

Notes : Stays up to a week if stored in the refrigerator.

Cuisine : Indian

Ingredients:

• 1 medium eggplant
• 3 green chiles
• 1 1/2 teaspoons tamarind paste
• 3/4 teaspoon coriander seeds
• 1/2 teaspoon cumin seeds
• 3 whole clove garlic
• A few curry leaves
• 1 1/2 tablespoons oil
• Salt, to taste

Directions:

1. Cut eggplant into bite-sized pieces, soak in water and keep aside.
2. Heat oil in a small skillet and add coriander seeds and green chiles. Fry until the chilies burst and change color. Remove from heat and transfer the contents to another dish to cool.
3. In the same skillet, in the remaining oil, add eggplant, salt and fry on medium heat. When eggplant is soft remove from heat (about 10 minutes). Let cool.
4. In a processor add all the remaining ingredients, eggplant, green chiles and coriander seeds and blend until semi-soft.

Ready to eat: immediately.