Brinjal (vankaya) chutney

Ingredients	Quantity
Largebrinjal(white or purple vankaya)	1
Onion, finely chopped	1
Tomatoes ,finely chopped	2
Green chills, finely chopped	2
Turmeric  powder	Pinch
Coriander leaves, finely chopped	2 table spoon
Salt to taste
Mustard seeds	1 tea spoon
Black gram	1 tea spoon
Menthe seeds	4 to 5
Red chillis	3 to 4
Hing (inguva)	¼ table spoon

 Preparation Method

1 .Grease the brinjal with oil and roast over low heat. To ensure even cooking rotate the brinjal

Remove from flame sprinkle water and leave aside to cool for 8-10 mts .Peel the skin and mash the pulp and keep aside.

1.     Heats the pan add oil to it. When the oil is heated add the mustard seeds and let them pops, add the black gram menthe seeds, and let the dal turn red, add the red chills ,hinge fry for a few more seconds.

2.     Don’t burn them. Add the chopped onions and fry it red color for 3 minutes, add turmeric and add chopped tomatoes and add salt and cook for 6 to 7 minutes till they turn soft.

3.     Add the mashed eggplant and combine well. Cook for 3 to 4 minutes.

4.     Garnish with chopped coriander leaves. Serve with rice or chapattis.