Ingredients:

• Coconut 1/2
• Red chilies 5
• Asafoetida 1 pinch
• Mustard seeds 1 tsp
• Urad dal 1 tsp
• Curry leaves

Procedure:

1. Grind the coconut, red chilies, salt, and asafoetida with minimum water into chutney
2. Heat 2 tsp oil in a pan and fry mustard seeds, urad dal, and curry leaves till it splutters and then add it to the chutney and mix

Ingredients:

• Tomatoes 5 – diced
• Onions 2 – sliced
• Coconut 3 inch piece
• Whole red or green chilies 6
• Garlic 5 cloves
• Ginger 1 inch
• Fennel 1 tsp
• Cinnamon 1 inch
• Mustard seeds 1 tsp
• Urad dal 1 tsp

Procedure:

1. Prep:
   • Grind the coconut and fennel into paste
2. Heat 2 tsp oil in a pan and fry tomatoes for a few minutes and then add onions and chilies
3. When the onions have turned light brown add the coconut+fennel paste
4. In separate pan heat 2 tsp of oil and fry cinnamon, mustard seeds, and ural dal till they splutter and add it to the chutney in step 3. Add salt and cook for 5 minutes

Ingredients:

• Eggplant 500 grams (1 lb)
• Onions 2; diced
• Garlic 10 cloves
• Ginger 1 inch piece – grated
• Cinnamon 1 inch piece
• Green chillies 2 – split lengthwise
• Red chili powder 1/2 tsp
• Coriander powder 3/4 tsp
• Turmeric powder 1/4 tsp
• Mustard seeds
• Urad dal 1 tsp
• Curry leaves
• Cilantro

Procedure:

1. Coat the eggplants in oil and saute them over direct flame. Remove the charred areas, if any, and wash the eggplant with water. Grind the eggplant coarsely
2. Heat oil in a pan and fry mustard seeds, cinnamon stick, urad dal till they start to splutter
3. Add the green chilies and onions and fry for a few minutes
4. Add 1 cup of water, red chili powder, corriander powder, turmeric powder, and cook for 5 minutes
5. Add the eggplant paste, salt, curry leaves, cilantro, and cook for 5 minutes or till the consistency is right