Vankaaya Pacchadi (Eggplant Chutney)

Course : Curry
Serves: 1
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1 medium eggplant
3 medium green chiles
1 1/2 teaspoons tamarind paste
3/4 teaspoon coriander seeds
1/2 teaspoon cumin seeds
3 cloves garlic
1 bunch few curry leaves
1 1/2 tablespoons oil
1 teaspoon salt -- to taste

Preparation / Directions:

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

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