Vankaaya Pacchadi (Eggplant Chutney)

Recipe Ingredients

1 teaspoon	5ml	Eggplant (medium)
3		Green chiles
1 1/2 teaspoons	7.5ml	Tamarind paste
3/4 teaspoon	3.8ml	Coriander seeds
1/2 teaspoon	2.5ml	Cumin seeds
3		Garlic
		Few curry leaves
1 1/2 tablespoons	22ml	Oil
		Salt - to taste

Recipe Instructions

Cut eggplant into bite sized pieces, soak in water and keep aside.

Heat oil in a small skillet and add coriander seeds and green chiles. Fry until the chiles burst and change color. Remove from heat and transfer the contents to another dish to cool.

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.

In a processor add all the remaining ingredients, eggplant, green chiles and coriander seeds and blend until semi-soft.

Stays up to a week if stored in the refrigerator.

Preparation Time: 15-20 minutes

Source:
adapted from Madhur Jaffrey's VEGETARIAN COOKING

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