EGGPLANT CURD CHUTNEY / KATHIRIKKAI THAYIR PACHADI

A:

1 eggplant chopped

Pinch of turmeric powder

Salt to taste

Marinate all together.

B:

1 onion chopped

1 green chilli chopped

1 red chilli chopped

1 tomato small chopped

Few coriander leaves chopped

1-2 cups curd

Pinch of asafoetida powder

C:

1-2 tbsp ghee

½ tsp mustard seeds

½ tsp cumin seeds

1 dried chilli cut small

1 stalk curry leaves

METHOD:

Heat up ghee in frying pan,

fry A till golden brown.

Add fried eggplant into B & mix well.

In the same frying pan with

leftover ghee, fry C.

Once C splutters, turn off the heat &

pour it over the chutney. Mix well.

Serve with roti or rice.