Baingan Gojju/Eggplant Chutney

Apply oil to the washed and dried eggplant/baingan/aubergine and roast directly over fire on medium heat, turning often to sear and cook evenly.

Once cooked, place the hot smoked eggplant in a bowl and cover; keep aside to cool. When cool, peel it (this can be done easily with moist fingers by dipping them in cold water), shred and keep aside.

In a small saucepan, heat oil and once hot, add the following: green chillies, jeera, dals, tamarind (if using fresh tamarind) and curry leaves. Saute and fry on medium low heat for a few minutes.

Remove and transfer to a small blender jar. Add some jaggery (and tamarind paste if using) and blend to a coarse paste without adding water. To this mixture, add the roasted and shredded baingan/eggplant, salt to taste and blend to a puree

Remove and place in a serving bowl. Meanwhile, prepare the tempering. Heat oil in a small saucepan and once hot add mustard seeds. As soon as the seeds pop and crackle, add curry leaves and hing and pour this tempering over the chutney.

Mix well and serve at room temperature with rice and any dal, rajma, sambar etc. Tastes great as a dip for dosas or idlis too !!