Brinjal Tomato Chutney

Brinjal Tomato Chutney
- Aparna Rao
3-4 big / medium size brinjals - Kateri, 5-6medium size  tomatoes, green chillies, coriander, curry leaves. Wash and wipe brinjal; apply some oil on them and set them on gas flame to roast (as in bharta); For seasoning - heat 1  -2 spoonfuls of oil, add a spoonful of chana dal, when it's half done, add a spoon of udad dal, rai, jeera, quarter spoonful methi seeds, 1/2 spoonful dhania seeds, 5-6 akkha mirch - I use bedki; curry leaves, hing. When seasoning is properly roasted take into a mixie jar. In the same pan, heat 2 spoonfuls of oil again and  add chopped tomatoes and 5-6 green chillies - as per spice taste required; add haldi and salt and cover; let this cook on slow flame. No water needed. The brinjals would be ready by this time; skin them and set aside. After the seasoning has cooled add coriander and coarse grind; add skinned brinjals and two quick short turns in the mixer; it should not turn into paste fully; just enough to smash the brinjals and mix them in with seasoning- drrr off...  Drrr... Mixie Off. The tomatoes would be cooked by now. Put off the stove; smash the tomatoes into coarse paste and mix in the brinjal seasoning paste. Stir it properly to blend all of them well. Brinjal chutney ready... Enjoy with steamed rice and ghee; dosa, sandwiches, chapatis, parathas, bhajias etc.