Eggplant Chutney South Indian Style

This was a constant in my home. You can stick a well greased eggplant on a gas burning stove. I have done this before. Of course my mother loved to roast the eggplant stove top. She even gave me a mesh frame to roast the eggplant. But with six highly sensitive smoke alarms, all hard-wired and interconnected, waiting to set-off any moment, I am less inclined to roast the eggplant stove top. Even a little smoke can set off my smoke alarms. Instead, I prefer to use my oven very, very carefully, with doors and windows open, and with exhaust running high.


1 large eggplant or 2 small japanese eggplant
some tamarind juice

1 tsp channa dal
1 tsp ural dal
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1-2 dry red chilli
1 jalapeno
some tamarind juice
a few curry leaves
some chopped cilantro
salt to taste
sugar (optional)

Preheat oven to 400 degrees Fahrenheit.


Wash eggplant, dry and lightly grease with some olive oil. Bake in the over for about 45 minutes. Periodically rotate the eggplant to enable even roasting.

Cool the roasted eggplant. Peel and extract the pulp. Mash with a spatula.

Meanwhile heat 1 tbsp oil in  a pan. Add turmeric, asafoetida, channa dal, urad dal, cumin seeds, mustard seeds, and dry red chillies. Fry for a minute or two till golden. Add curry leaves and sliced jalapeno and fry for another minute. Add to the roasted eggplant pulp.


Add 1-2 tbsp thick tamarind juice. Add salt to taste and chopped cilantro and mix well. Can add some sugar (optional). Serve with some warm rice. Enjoy!

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