Vankaya Tomato Chutney (Eggplant Tomato Chutney)

I love chutneys so much! Not only me, everyone in my family has a very soft corner for it. And I don't have to mention about my daughter, if it is chutney then she is very happy. If not she says,"Mom you are not making my favorite these days". In fact I don't know anyone who is not fond of chutneys. Vankaya Tomato Chutney is an ages old traditional chutney.





Ingredients:-
Vankaya (eggplant)- 2 nos (I am using Japanese eggplant which are medium size which may be big in Indian standard)
Tomato- 2 large
Green chillies- 3 nos(adjust according to taste might want to use less if making for kids)
Garlic- 1 pod
Cumin- 1 tsp
Salt- to taste
Oil- 2 tsp

For Tadka(Seasoning)
Oil- 2 tsp
Whole red chilli- 1 broken into pieces
Mustard seeds- 1/4 tsp
Cumin seeds- 1/4 tsp
Channa dal- 1 tsp
Urad dal- 1 tsp
Turmeric- one pinch
Curry leaves- 1 spring


Procedure:-
Start by adding 2 teaspoons of oil to the heated pan. Now add diced vankaya (eggplant), Tomato, green chillies to the pan add salt and cover. Let it cook on medium heat stirring occasionally until they are cooked. Let them cool and add garlic pod, 1 teaspoon cumin seeds. Now in a food processor, grind it to make a paste.
Take 2 teaspoons oil in a heated pan for tadka now and add whole red chilli pieces first. After they fry for a second add all the other tadka ingredients except curry leaves. When the dals get a little brown, add curry leaves and pour the tadka over the chutney. Your chutney is now ready and you can serve it with rice or roti or even use it as a dip. Enjoy!

Tip:- In our home we eat less spicy food. So, the spice level might be low for people who like their chutneys. So, adjust heat according to your taste.