Eggplant tomato curd chutney

Ingredients	Quantity
Eggplant (big)	1
Curd	1 cup
Green chili coriander leaves paste	1 tea spoon
Tomato	2
Chana dal	1 tea spoon
Mustard seeds	1 tea spoon
Black gram	1 tea spoon
Hinge	Pinch
Salt	To taste
Turmeric	Pinch
Oil	1 table spoon

Preparation method

1. Wash the eggplant apply oil to it and put it on the stove, when one side is done then turn it another side, after done both sides switch off the flame.
2. Let it cool down peel the skin and mashed the eggplant keep it aside
3. Take a bowl add beaten curd, and salt turmeric, and add green chili paste mix it well.
4. Heat the pan add oil to fry then  add Chana dal, until fry red color then add black gram, mustard seeds, and hinge fry it well . Then switch off the flame. And transfer to plate.
5. In the same pan add oil to fry then add tomatoes, add pinch of salt   fry it for 5 minutes. Then switch off the flame.
6. Let the tomatoes cool down, and fried the seasonings and put it in the curd mix it well.
7. You can serve it with plain rice.
8. .