Shyama's Brinjal – Aubergine Chutney

Brinjal, rinsed and sliced
1/4 tsp each jeera/mustard seeds
1/2 sliced onion

2 dry chillies, hot
1/2 tsp ground ginger garlic
1 tsp paprika powder
4 tomatoes grated/sliced..blanched and skin removed
Salt to taste
1 tsp tomato sauce
Curry leaf
Dhania
2 tbspn Oil
Heat oil in a wide pan, add the seeds, when sputters, add the onions, dry chillies, curry leaf, when onion soft add ginger garlic, fry, stir.
Add sliced brinjal and salt to taste, cook on low, in its own steam, until brinjal starts to soften, add the tomatoes and tomato sauce.
Let simmer until flavours infuse and chutney is done and brinjal is soft. Garnish with chopped dhania.
Serve with rice/roti, goes well with bread too…
Prepared, tried and tested by:  Shyama Maharaj‎