Roasted Eggplant Chutney

Preparation Time- 35 min
Cooking time 45 min

Ingredients
4-6 no Eggplant
6 oz red chili whole
1 cup tamarind pulp
1 cup jaggery
3 tbsp mustard oil
2 tbsp ginger chop
1 tbsp salt

for tempering:
1 tsp chana dal
1 tsp urad dal
1 tsp cumin
1 tsp fennel
1/2 tsp methi

Method:

1. Wash and clean eggplant and roast them.
   
2. Peel the skin and fine chop them.
   
3. Heat oil and fry red chilis and make fine pate with tamarind pulp.
   
4. Temper spices in hot oil and chopped ginger.
   
   
   
5. Saute it for a while and add tamarind and chili mixture.
   
   
   
6. Add jaggery and let it mixed with mixture well.
   
7. Add eggplant and cook it well and set seasoning with salt.