Brinjal Chutney

• Brinjal - 4 or Aubergine - 1/2 medium
• Potato - 1 small
• Onion - 1 small
• Tomato - 1
• Tamarind - 1 marble size
• Mung dal split- 2 tblsp
• Turmeric powder - 1/4 tsp
• Chilli powder - 1/2 tsp
• Asafoetida - 1/8 tsp
• Mustard seeds - 1/4 tsp
• Curry leaves - 1 Sprig
• Sambar powder - 1/2 tsp
• Oil - for seasoning
• Salt - to taste

1. Cut brinjal, potato, onion and tomato into small slices.
2. Soak the tamarind in hot water. Squeeze out the tamarind pulp, strain and keep this tamarind juice aside.
3. Add all the chopped brinjal, potato, tomato, mung dal and 1/2 a cup of water in a pressure cooker pan.
4. Cook them for 2-3 whistles. Let it to cool before you open.
5. Heat a frying pan and add oil.
6. Season with mustard seeds and curry leaves.
7. Add turmeric powder, chilli powder, asafoetida and chopped onion. Stir well and cook for 3-4 minutes on a moderate heat.
8. Add the tamarind juice and sambar powder. Let it boil for about 3-4 minutes.
9. Add the cooked vegetables now and let it cook for further 5 minutes.
10. Switch off.
11. Brinjal chutney is ready to be eaten.

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