Eggplant - Tomato - Cilantro Chutney

I prepared this chutney one day on a whim and it has become a regular since then. All the flavors of the main ingredients - eggplants, tomatoes and cilantro stand out and together make this chutney lip smacking. This can be served along with rice or Indian breakfast dishes or even for sandwiches.

Ingredients:
2 Tbsp oil
1 cup eggplant slices
2 tomatoes, chopped
1 cup cilantro leaves
1/4 tsp turmeric powder
Salt to taste
4 -5 Green chillies
For tadka: 2 tsp oil, 1 tsp mustard seeds, 1 tsp black gram / uraddal, few curry leaves and a pinch of asafoetida

Method:
Heat oil and add eggplants, tomatoes, green chillies and turmeric powder. Cook them on low flame until they turn tender. Then add cilantro and salt. Saute until the cilantro leaves wilt and turn off the stove. Let the mixture cool and then grind without adding any water.
Heat 2 tsp oil in a small pan and add the tadka ingredients. When dal turns reddish and mustard seeds start to pop, turn off the stove and add the tadka to the chutney.
Refrigerate the leftover chutney.

Check what other marathoners are cooking during BM#15.

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