Tangy Eggplant Chutney

Simple chunky eggplant chutney cooked with freshly grounded tomato puree and home made coriander seeds based coconut masala, both tangy tomato puree and home made masala together makes this chutney more flavourful, delicious which goes awesome with rice or either with breakfast dishes like idlies, dosas or with rotis..This chunky eggplant chutney is such an easy dish can be prepared within few minutes and with simple ingredients..If u dont like eggplant chunks in this chutneys u can also go for eggplant puree, u can prepare the eggplant puree by cooking eggplants with garlic aside and making a puree with those cooked eggplants chunks, but i went for an easy and quick chutney without making eggplant puree which looks like eggplant masala, anyhow this chunky chutney tastes really spicy, tangy and yummy when served hot with any dish.

1no Eggplant (big)
1no Onion (chopped)
2nos Tomatoes (pureed)
5nos Garlic cloves (crushed finely)
1/2tsp Mustard seeds
1/4tsp Urad dal
Salt
Oil
3nos Curry leaves

To Grind:
1tbsp Coriander seeds
4nos Dry red chillies
3tbsp Fresh grated coconut
1/4tsp Cumin seeds
1/4tsp Fenugreek seeds

Heat oil in a pan, add the mustard seeds, urad dal , let them splutters..add immediately the crushed garlic and fry until they turns slightly brown, meanwhile grind all the ingredients given in the list 'to grind' as fine paste, keep aside..Now add the chopped onions to the frying garlic and sauté until they turns transculent,add the chopped eggplant pieces to the onion and stir until they get half cooked,put the flame in simmer & close the pan with the lid.. add the grounded masala paste and curry leaves to veggies, cook until the oil gets separates..finally add the tomato puree,salt and cook everything in medium high flame..stir occasionally and put off the stove once the eggplants gets well cooked...