Brinjal Chutney/ Pachadi

Ingredients:
1lb Brinjals
1 tspn Chilli powder
½ tspn Turmeric powder
Salt to taste
Seedless Tamarind as big as a grape
¼ cup Vegetable Oil for frying Brinjals
Green Chillies that turn red 6 nos
½ tspn Asafoetida powder

For Seasoning: 4 Tbspn Oil (you could use the oil from the fried brinjals, too)
1 tspn mustard Seeds
Curry Leaves
2-3 Dry chillies de-seeded & broken into two pieces

Preparation Time : 30 mins Cooking Time : 20 mins

Wash & cut the brinjals into cubes and keep them aside.
Take a Kadai (wok) add oil for frying the brinjal pieces. Fry till the Brinjals change colour and are soft. Remove from oil & keep aside to let it cool. When the brinjal pieces are cold, take a little of the fried Brinjal pieces and grind with the Green chillies that've turned red, along with the tamarind & salt to a fine paste & keep aside.

Now take another kadai, pour the oil kept for seasoning. When oil is hot add the seasoning ingredients & fry till the mustard seeds crackle. Add the chilli powder, turmeric powder & fry on low heat for a minute or two. Now, add the ground paste & fry for another 2 mins on low heat or till oil comes to the surface. Then add the fried brinjal pieces and asafoetida powder. Mix well & continue to fry for another 2-3 mins. on low heat. Check the salt & add if required. Remove from heat and cool . You may use it immediately or bottle it for later use. Tastes yum with stuffed parathas or steamed rice and ghee.