Baiganee Chutney

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Recipe

Ingredients

	1 large	Eggplant , small
	2 tablespoons	Mustard oil
	1 teaspoon	Cumin , seeds
	1 teaspoon	Turmeric powder
	1 teaspoon	Red chili powder
	1 medium	Onion , finely chopped
	2 cloves	Garlic , minced
	1 inch	Ginger , grated
	2 medium	Tomato , finely chopped
	—	Salt , to taste
	2 tablespoons	Cilantro , chopped

Instructions

1. 1 Wash the eggplant and make slits in it.
2. 2 Roast the eggplant over an open flame or in an oven until the skin is charred and the flesh is soft.
3. 3 Allow the roasted eggplant to cool, then peel off the charred skin and mash the flesh.
4. 4 Heat mustard oil in a pan and add cumin seeds. Allow them to splutter.
5. 5 Add the chopped onions and sauté until golden brown.
6. 6 Add minced garlic and grated ginger, and sauté for another minute.
7. 7 Add chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft and the oil separates.
8. 8 Add the mashed eggplant to the pan and mix well with the spices.
9. 9 Cook for another 5-7 minutes, stirring occasionally.
10. 10 Garnish with chopped coriander leaves before serving.