Brinjal/Eggplant Chutney

Serves 2
This is a very simple preparation. Anytime you get bored of having regular chutneys as a side dish for dosas and idlis,you can try this out.A very healthy and easy variation.Many people do not like the flavor of pureed vegetables,I'm one of them so I've added peanuts to this chutney as it makes it more flavorful and tasty.We had it with capsicum oothappam and the combo was too good :)

You'll need:
Eggplant - almost half a big one or
Brinjal - 3 big ones
Onions - 1 medium one (finely chopped)
Tomato - 1 medium one (finely chopped)
Tamarind - a small piece
Oil - 2 tsp
Salt as needed
Whole red chilli - 2
Roasted skinless peanuts - 2 tbsp

To temper:
Oil - 2 tsp
Curry leaves - a sprig
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp

Method:
-To a pan add 2 tsp of oil,when it heats up splutter the whole red chillies,when they are browned add the onions.saute for a minute or two.
-Add the chopped brinjals and saute on a medium flame until the brinjals are cooked and soft,takes about     5 - 7 minutes.
-Add the tomatoes and saute until they turn soft.Now add a small piece of tamarind and saute for another 2 minutes.
-Remove it from the stove and let it cool.Grind to a fine paste adding salt and water as needed.
-For Tempering : Heat 2 tsp oil in a pan and when it heats up splutter the tempering ingredients.Remove from the stove.
-Add the tempering to the chutney mixture in the blender and pulse for 2-3 seconds.

Thanks for stopping by ! Happy Cooking !