Eggplant Gojju/chutney

This is one of the dishes that everyone likes in our family.In particular, my Father-in-law is a big fan of this dish. Its really awesome with hot and soft idlies and also goes well with crispy dosas too. The jaggery gives a twist to this dish.

INGREDIENTS:

Baby eggplant-5 nos or Big Eggplant-1 no cubed
Onion-1 small,chopped fine
Tomato-2 small,chopped fine
Green chillies-3 slit
Garlic(optional)-1 pod,chopped fine or smashed well
Tamarind paste-1 blob
Jaggery-1 small bit
Sambar powder-1 tbsp
Turmeric powder-1 tsp
Asafoetida-1 puff
Curry leaves,Mustard seeds,split urad dal-For tempering
Cilantro-For garnish.

Procedure:

1. In a pressure cooker,add some oil, fry onions,tomatoes,eggplant,green chillies and then add some water enough to immerse the entire mixture.
2. Keep the whistle for 2-3 whistles depending on your pressure cooker.
3. After the pressure has subsided. Open the cooker.Add the tamarind paste and some jaggery and let boil.
4. Now in a separate pan,add oil,mustard seeds,urad dal,curry leaves,asafoetida.Add the turmeric powder,sambar powder and salt and mix it with the ingredients in the pressure cooker.Allow to come to a boil.This gojju/chutney is supposed to be a little thick. You can add water accordingly.Do not make it too watery.
5. Serve hot with idlies or dosas.