Lemon Cucumber Eggplant Chutney

Ingredients:

Lemon Cucumber 1
Baby Eggplant 2
Green Chiles 2
Tamarind 2 inch Piece
Cilantro few Sprigs
Salt to Taste
Oil 1 tsp

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 2
Asafoetida a Pinch
Curry Leaves 2
Oil 1 tsp

Method of preparation:

Peel, wash, remove ends and halve the lemon cucumber.
Discard the seeds and chop the lemon cucumber into very small pieces.
Wash, remove ends and finely chop the eggplant.
Soak tamarind in a tbsp of hot water for sometime.
Wash and finely chop the cilantro leaves.

Heat a tsp of oil in a pan, add chopped cucumber, eggplant and salt.
Cook covered on low flame till cucumber and eggplant is soft.

First grind the green chiles and tamarind into paste using a blender.
Then add the cooked cucumber and eggplant pieces and briefly pulse for couple of times.
Remove the ground cucumber eggplant chutney onto a bowl and stir in cilantro leaves.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and add to the above chutney bowl.
Serve lemon cucumber eggplant chutney with steamed rice or with roti.