Vankaya Tomato Pachadi / EggPlant Tomato Chutney

Ingredients:
1 - Eggplant, Cut into 1 inch cubes
2 - Tomatoes, Cut into 1 inch pieces
6 - Green Chillies  [Adjust according to your taste]
1 Table Spoon - Menthi Kharam
Salt As per taste
2 Pinches - Turmeric
2 TeaSpoons - Oil
2 Table Spoons - Thick Tamarind Paste
Cilantro for garnishing

Tadka:
1 Table Spoon - Oil
Mustard Seeds
Urad Dal
Hing
Curry Leaves

Procedure:
1. Heat Oil in a pan and add eggplant and green chillies.
2. Mix well and close the pan with a lid.
3. When the eggplant pieces become soft add tomatoes and close the lid.
4. When the tomatoes get soft, switch off the stove.
5. When the mixture comes to room temperature, grind this along with Menthi Kharam, salt, turmeric, and tamarind.
6. Take the chutney into a bowl and add tadka.
7. Garnish with cilantro, the chutney is ready to serve.
8. This can be served with white rice and chapaties.